Tennessee Burger with Bourbon and BBQ Sauce

You can play with tradition in the South, but best not mess with it. There's no quinoa or fish sauce in this burger. It starts with caramelized onions, cooked low and slow. Some of the onions then get folded into the beef, keeping the patty moist and juicy. Next come salutes to barbecue and bourbon. Bacon adds savory crunch, while a shot of bourbon keeps the made-from-scratch sauce smoky and sweet. Then we bless it all with a fat, juicy, heirloom tomato slice. -Sidney Fry, Nutrition Editor

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