Instructions

1. In a large skillet, melt 2 tablespoons of butter over medium heat.  Add the onions, salt, pepper, oregano, and cumin.
2. Cook, stirring occasionally, until the onions are caramelized, about 20-30 minutes.
3. Increase the heat, add the bourbon and allow it to simmer until the liquid is thick and syrupy.  Stir in the brown sugar and remove it all from the heat.
4. While the onions are cooking, pour 1/2 cup of bourbon in a small saucepan.  Bring it to a boil and reduce the bourbon by half. Remove it from the heat.
5. In a large bowl, gently mix together the ground chuck, oregano, cumin, salt, pepper, Worcestershire sauce, and reduced bourbon.
6. Form the meat into 6 burgers {be sure to size them properly to your ciabatta/burger buns – if using small buns, you might want to make 8 patties} and grill them to your desired doneness, topping the burgers with a slice of cheddar cheese during the final minutes on the grill.
7. While the burgers are cooking, split the buns and brush the insides and tops lightly with melted butter.  Place the buns on a sheet pan, cover them with foil, and place them in a 250 degree oven for about 15 minutes.  {This step really makes a difference so don’t skip it!}
8. To serve, spread mayonnaise on the bottom of the buns, top with the burgers and cheese and a generous amount of bourbon-caramelized onions.
9. Enjoy one of the best darn burgers you’ll ever make.