Start off by prepping all of your ingredients for the bourbon bacon jam. Get your cast iron skillet over medium heat and toss in the bacon (I like to cut it into cubes for cooking). Crisp all of the bacon and remove, add the onions and cook for 3-4 minutes and add the garlic. Cook for an additional 5 minutes and add the bourbon, honey maple vinegar and brown sugar. Whisk and let it thicken, about 6-8 minutes (it could be a few minutes extra). When it becomes a jam, place it in a bowl to the side and let cool.

Create 3-4 ounce burger balls and smash them down into patties. Fill with a tablespoon of the bacon jam and a slice of Colby jack cheese. Take another patty and place it on top and work it together to form a single thick patty. Repeat this process until they are all made. Place it in the fridge for 20 minutes.

Make your burger sauce. In a small bowl mix together mayo, ketchup, mustard, sweet relish, hot sauce, and garlic paste. Place in the fridge till needed.

Keep the grill fired up for direct grilling, toss the juicy Lucy’s on and grill for 5-6 minutes and flip, repeat for additional 5-6 minutes (be sure to turn 90 degrees halfway point). Have an indirect zone set up and move the Juicy Lucys over to it and close the lid for an additional 15 minutes. Check the temp at 160 degrees F. Internally add the White American Cheese.

Toast the buns and add the sauce to the top and bottom buns.

Assemble in this order, Lettuce, the juicy Lucy, and topped with the tomato, salt the tomato.

Enjoy with family and friends!