Custom Culinary - Be true to the food

Product Category

Meal Part

Primary Ingredient

Ethnic Cuisines

Health Considerations





Bourbon & Caramelized Onion Bacon Burger

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Nutrition Facts

Serving Size: 13.9 oz
Amounts Per Serving
Calories 870
Calories from Fat 420
% Daily Value*
Total Fat 48g 73%
Saturated Fat 21g 107%
Trans Fat 2g  
Cholesterol 200mg 67%
Sodium 720mg 30%
Potassium 800mg 23%
Total Carbohydrate 44g 15%
Dietary Fiber 3g 12%
Sugars 16g  
Protein 63g  
Vitamin A 25% Vitamin C 15%
Calcium 60% Iron 40 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 Burger
Serving Size: 13.9 oz


Amount Ingredients
6 oz. Ground Beef Burger
1/2 oz. Custom Culinary® Gold Label Kentucky-Style Bourbon Sauce
1 oz. Swiss Cheese
1/4 oz. Leaf Lettuce, Whole Leaf Sized to Bun
1 1/2 oz. Tomato, Sliced
1 1/2 oz. Red Onion, Sliced Thin
1/2 oz. Custom Culinary® Gold Label Bacon Onion Marmalade
1 ea Potato Bun, Toasted

Recommended Products: 9651 Gold Label Kentucky-Style Bourbon Sauce, 6548 Gold Label Bacon Onion Marmalade


  1. Preheat a flat top griddle to 350°F. Place the beef patty on preheated grill. Cook for a total of approx. 12 – 14 minutes turning 3 times to assure even cooking. Always cook to well done, 165°F internal temperature measured by a meat thermometer.
  2. While the burger is cooking, butter the inside of the bun halves and place on the hot griddle until lightly toasted, then remove and reserve.
  3. To assemble the burger, place the cooked burger patty on the bottom bun, brush the burger with the Gold Label Kentucky-Style Bourbon Sauce, add the Swiss cheese, lettuce and red onion.
  4. Spread the Gold Label Bacon Onion Marmalade on inside of the top bun and place on top of the burger.
Recipe By

Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.

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