Ribeye Burgers stuffed with Bourbon-Braised Bacon

This epic ribeye burger is composed of the following: ribeye patty stuffed with bourbon-braised bacon, melted blue-brie cheese, crispy prosciutto, Bermuda onions, Boston bibb lettuce, bourbon bernaise, and butter-browned challah buns. Were you searching for the perfect burger? You found it. Minh Dang will show you how.


Bacon slab 1 Pound
Onion 1/4 Cup (4 tbs)
Bourbon bernaise 1 Cup (16 tbs)
Apple cider 1 Cup (16 tbs)
Maple syrup 2 Ounce
For patties
Rib eye steaks/Ground beef 2 Pound , finely chopped
Chives 1/4 Cup (4 tbs) , finely chopped
Onion 1/4 Cup (4 tbs) , finely chopped
Garlic 2 Tablespoon , finely chopped
Kosher salt To Taste
Pepper To Taste
Butter 1 Cup (16 tbs) ((for frying))
Blue brie cheese 200 Gram , sliced
Burger buns 8
For reduction
Olive oil 1 Teaspoon
Shallot 1/4 Cup (4 tbs) , finely chopped
Tarragon 20 Gram
Peppercorn 1 Teaspoon
Bourbon bernaise 2 Tablespoon
Vinegar 1 Teaspoon
For mayonnaise
Egg yolks 6 , beaten
Butter 24 Tablespoon , clarified
Chives 1 Teaspoon , chopped
Bourbon bernaise 1 Teaspoon
For assembling
Lettuce leaves 1/2 Pound
Onion 2 , sliced
Prosciutto 100 Gram , baked



1.In a Dutch oven add in the bacon slab and braise on high. When all the fat is rendered take out the slabs and set aside. Turn off the stove and pour the fat in a jar.

2.Place the Dutch oven again on heat and add in the bacon slabs, onion, bourbon bernaise, apple cider and maple syrup. Turn down the heat to low and cover the pan. Simmer for 120 minutes.

3.Take out the bacon from the pan and place over a chopping board. Pull with the help of two forks as shown in the video. Place the bacon in a bowl and set aside.

4.In a large bowl take the steak add in the chives, onion, garlic, salt and pepper. Mix well all the ingredients and set aside.

5.Make 2 identical patties from the steak mixture and roll an egg in the center. Take handful of pulled bacon and place over one patty. And seal with another patty, repeat the process with rest of the mixture. Set aside.

6.For reduction in a saucepan add in the olive oil, shallot, tarragon and peppercorn. Sauté until shallots become translucent.

7.Add in the bourbon and vinegar, simmer for 10 minutes.

8.Strain the reduction and place in a small bowl.

9.In a medium bowl add in the egg yolks and whisk until light.

10.Add in 1 tbsp. of the reduction and place on a double boiler, whisking continuously. Double boil for 10 minutes.

11.Stream the butter slowly while whisking the egg mixture.

12.Season the mixture with kosher salt, chives, bourbon and vinegar. Whisk well and set aside.

13.In a skillet melt the butter and place the steak patties. Cook for 10 minutes turning the sides.

14.Lay down the patties over the foil lined baking dish and top with blue cheese. Broil in oven for 10 minutes.

15.Meanwhile in the same skillet place in the buns and toast.


16.Pour in the mayonnaise over the bottom bun and spread with spoon. Top with lettuce, onion, steak patties and prosciutto. Seal with the top bun.


17.Serve Ribeye Burgers with potato crisps and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 1501Calories from Fat 1075

 % Daily Value*

Total Fat 121 g186.2%

Saturated Fat 60 g300%

Trans Fat 0 g


Sodium 1801 mg75.04%

Total Carbohydrates 55 g18.3%

Dietary Fiber 2 g8%

Sugars 14 g

Protein 47 g94%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet