Whiskey-Glazed Bacon Burgers (Copycat T.G.I. Friday's)

Method

1. In a large saucepan over medium heat, combine the water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar. Bring to a gentle boil, stirring occasionally, then immediately reduce to a low simmer.
2. Add the remaining glaze ingredients (lemon juice, minced onion, whiskey, garlic, and cayenne) and stir to combine.
3. Let the mixture simmer for about an hour, or until it becomes syrupy and reduces by half. Do not increase the heat; low heat is key to avoid burning the sugar. Be careful not to let it boil over.
4. Divide the ground sirloin into 6 equal portions, each about the size of a tennis ball.
5. Gently shape each portion into a ball, then flatten into a patty. Handle the meat as little as possible to keep it tender.
6. Press your thumb into the center of each patty to create a slight indentation. This prevents the burgers from puffing up during cooking. Season with salt and pepper and set aside.
7. Line a baking sheet with aluminum foil and arrange the bacon slices on top, close together but not overlapping. Use two sheets if needed.
8. Place the baking sheet(s) in a cold oven, then heat to 400°F.
9. After 17 minutes, check the bacon. If it's fully crispy, remove it; otherwise, check every 3 minutes until done. Transfer to a paper towel-lined plate to drain.
10. Preheat the grill to high heat. Place the burgers on the hottest part of the grill.
11. After about 5 minutes, you'll see juices pooling in the indentation, indicating the burgers are cooking through. Flip them gently.
12. Grill for about 1 minute, then brush the burgers with the Jack Daniels glaze. Cook for another 2 minutes, then top each with a slice of cheese. Close the lid to melt the cheese. When melted, remove from the grill.
13. If unsure about doneness, use an instant-read thermometer; the USDA recommends 160°F for ground meat. Let the burgers rest while you toast the buns.
14. Spread a little extra glaze on the bottom of each bun, then assemble with the burger, lettuce, tomato, red onion, and pickle chips. Serve immediately.