Around 2013, Hardee’s created and advertised a burger which combined Jim Beam barbeque sauce, pepper jack cheese, and bacon, for a smoky, spicy, bootlegging variation of their famous thickburger. Unfortunately, it’s no longer available, from what we can see, and would be out of our gluten-free range, anyway if it were. So we decided to create our own version of this burger, and it’s simply awesome. We used our own French Fried onion clone, and Jack Daniel’s barbeque sauce (the last we checked J.D. is gluten free), as well as our homemade gluten free hamburger buns. You could use commercial hamburger buns, but you really do need to make the french fried onions, if you want the taste and texture to be right. This recipe makes 3 1/3 pound burgers.
1 pound extra lean ground beef (85 or 90% lean), divided into three patties, about 1/2 inch thick
6 slices thick cut bacon, cooked until just crisp, drained well, and allowed to cool to room temperature
salt and pepper to taste
3 hamburger buns (use World’s Easiest Hamburger Buns or your favorite commercial buns)
3 slices pepper jack cheese (for Dairy Free we recommend Daiya Brand)
6 slices ripe tomato, cut 1/4 inch thick
1 1/2 c leaf lettuce, torn into hamburger sized pieces
1 recipe French Fried Onions
3/4 c Jack Daniels Original (No. 7) Barbeque sauce (you can also make this by mixing in 2 tbsp or so Jack Daniels or other gf whiskey to smokey bbq sauce and bringing to a brief boil, then cooling)
Gather all ingredients, preparing french fried onions and bacon and allowing to cool before hand.
In a heavy skillet or on a grill prepare burgers – salt and pepper them generously while cooking on each side. Cook about 2-3 minutes per side or until completely cooked through.
Lay the bottom half of your buns on plates. Top each bottom half with (in order):
2 Tbsp Jack Daniels BBQ sauce
about 1/4 inch thick layer of leaf lettuce
2 slices tomato
1 slice pepper jack cheese
2 slices bacon
about 2 or 3 tbsp French Fried Onions
2 tbsp Jack Daniels BBQ Sauce