4 slices sharp cheddar cheese (from the deli, thick cut)
8 slices thick-cut bacon
Pickle slices, for topping
Whiskey burger seasoning, to taste
Griddle spray or oil, for cooking
¼ cup Sweet Baby Ray's BBQ sauce
1 tbsp Mike’s Hot Honey (or regular honey with a dash of hot sauce)
Directions
In a small bowl, mix the Sweet Baby Ray's BBQ sauce with Mike’s Hot Honey to create a BBQ Honey Sauce. Set aside.
Slice the pretzel rolls and set aside.
Preheat a griddle or skillet on medium heat. Add the bacon and cook, flipping occasionally, until crispy but not burnt. Set aside on a paper towel-lined plate to drain.
Divide the ground beef into 8 equal portions, then roll each into a ball. Season generously with whiskey burger seasoning.
Increase griddle or skillet heat to high. Lightly oil the surface or spray your spatula with cooking spray to prevent sticking. Place each beef ball on the hot griddle, press down with a spatula to flatten, and cook until browned and crispy, about 2-3 minutes per side.
Once you flip the burgers, immediately add a slice of sharp cheddar to each patty, allowing it to melt as the burger finishes cooking.
Place the sliced pretzel rolls cut-side down on the griddle to toast briefly until golden.
To assemble the burgers, stack two patties on each pretzel roll base. Add two slices of crispy bacon, a few pickles, and a generous drizzle of the BBQ Honey Sauce. Top with the other half of the pretzel roll.
