Jack Daniels Burgers (T.G.I. Friday’s Copycat Recipe)

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My sweet readers, I have yet another confession to make.  I hope you won’t judge me too harshly for it…

Jack Daniels Burger (TGI Fridays Copycat Recipe)

Burgers are not my thing.

No, no, that’s not quite right.  Burgers were not my thing.

Jack Daniel's Sauce

Fast food, fresh off the grill, from a restaurant; it all made no difference to meI would much rather eat something– almost anything– else.  Fast food?  Give me nuggets.  From the grill?  I’ll take a hot dog.  At a restaurant?  I’d prefer an entree, please and thank you very much.

I’d roll my eyes as Wesley ordered a Jack Daniels Burger from TGI Friday’s every single time we wound up there for dinner (which was at least once a week).

But then…

How to make the perfect burger / Jack Daniels Burgers

Then one day, when asking my friends for recipe suggestions, my friend Tashima asked me to make Jack Daniels Burgers like the ones from Friday’s.  I considered it a courageous challenge for someone who had never eaten a Jack Daniels Burger before.  Luckily, I had tasted the Jack Daniels sauce on every other thing that Friday’s had to offer, so I had some base for comparison.

However, the whole lack of ever making a burger thing was intimidating, to say the least.

How to make perfect crunchy bacon (for Jack Daniels Burgers)

So I did what I do best– I researched.  I talked to people, read cook books and grill guides, and scoured the internet for information about 1) How to grill a burger, 2) How to grill the best burger, and 3) How to make a Jack Daniels Burger.  I’m not exaggerating when I say I spent days trying to figure out how to perfect this burger before I finally felt confident enough to step up to the grill.  I’m not ashamed to admit it.

How to make perfectly crunchy bacon (for Jack Daniels Burgers)

Surprisingly, there were no big disasters.  The Jack Daniels Burgers were easy to make, even for this grilling novice.  My boyfriend, James, tried the first bite of the burgers– he loved them.  Then my brother tried one– he said it tasted almost exactly like the ones from Friday’s, but better.  They insisted that I try one, so I  reluctantly took a bite.

Jack Daniels Burger (TGI Friday's Copycat Recipe)

For the first time, I understood why people like burgers.  I loved this burger.  I have no idea what I have been doing all of these years, but I’m half-tempted to say I’ve been living the wrong way.  That may be a slight exaggeration, but now that I’ve realized what I’ve been missing out on, there’s no going back.   I’ll be making these at every BBQ for the rest of the summer.  I’m even thinking that the Jack Daniels glaze in Mason Jars would make great Father’s Day, Birthday, and Christmas presents for the grill masters on my gift list.

Oh and don’t worry, I saved one for my Jack Daniels Burger-loving friend.  Wesley had to reheat his because he came to try it hours later, but even reheated, he said it was amazing.  In fact, he liked it so much that he asked to use the rest of the Jack Daniels glaze on every other leftover there was floating around the refrigerator.

Jack Daniels Burgers (TGI Friday's Copycat Recipe)

With juicy ground sirloin, flavorful Jack Daniels glaze, melted Provolone, perfectly crunchy bacon, lettuce, tomato, onions, pickles, and a good sesame seed bun, this burger has it all.  I’m going to detail everything I learned about how to make the perfect Jack Daniels burger here, even down to how to cook the bacon, so I’ll apologize in advance for it being a long recipe.  Don’t worry, it’s not hard at all, I just want to make sure I cover all the bases.  That way, no matter who you make these for, they’ll be blown away!

Jack Daniels Burger (TGI Friday's Copycat Recipe)

Serve the burgers with Grilled Fries and your favorite beer.  I recommend trying a full-bodied brown ale– such as a Newcastle Brown Ale–, which would be bold enough to accompany the burger.  While beers with roasted flavors usually are recommended pairings, don’t be afraid to experiment.   I enjoyed an extremely hoppy Amber Ale (Nugget Nectar from Troegs Brewing Company) with mine, and I have to say that the fattiness of the ground sirloin was a great balance to the bitterness of the hops.  While bitter beers are often hard to pair, this would even make a great opportunity to enjoy an IPA.  Whatever you do, drink what you love.

Jack Daniels Burgers (T.G.I. Friday's Copycat Recipe)
Prep time
Cook time
Total time
These delicious burgers taste almost exactly like the ones from TGI Friday's, but-- dare I say-- even better. Even if you're a beginner at the grill, I'll walk you through every step for the most impressive burger you've ever made.
Recipe type: Main
Cuisine: American
Serves: 6
For the Jack Daniels Glaze:
  • 1 cup water
  • 1 ½ cups pineapple juice
  • ⅓ cup Teriyaki sauce
  • 1 ½ tablespoons soy sauce
  • 2 cups brown sugar
  • ¼ cup lemon juice
  • ¼ cup white onion, finely minced
  • 3 tablespoons Jack Daniels Whiskey
  • 3 tablespoons minced garlic
  • ¼ teaspoon cayenne pepper
For the Burgers:
  • 1½ lbs ground sirloin (or other ground beef, with around 20% fat)
  • Salt and pepper, to taste
  • 6 slices provolone cheese
  • 12 slices bacon (about ½ of a one pound package)
  • 6 hamburger buns
  • 1 tomato, sliced
  • 1 red onion, sliced
  • Hamburger pickle chips
For the Jack Daniels Glaze:
  1. In a large saucepan over medium/high heat, combine the water, pineapple juice, Teriyaki sauce, soy sauce, and brown sugar. Bring to a boil, stirring occasionally, and then immediately reduce to a simmer.
  2. Add the remaining ingredients and stir to combine.
  3. Let the mixture simmer for about an hour, or until it becomes syrupy and reduces by half. Don't turn up the heat if you can avoid it, low heat is key to making the perfect glaze without burning the sugar. However, if you are finding that your glaze just won't reduce, even with extra time, perhaps your simmer is just slightly too low. Turn it up so that the liquid is just below a boil and stir often until you wind up with the correct consistency.
For the Burgers:
  1. Divide the ground sirloin into 6 equal-sized portions. They should be about the size of a tennis ball.
  2. Very gently, round out each ball and then flatten each ball to create your patty. You want to make sure to do this all very gently, and you don't want to overhandle the meat. There's no need to add egg or any other ingredient to the meat.
  3. Gently press your thumb into the center of each patty to make an indent (as seen in the picture of the uncooked patties). This will prevent the burgers from bloating as they cook, so you won't have to flatten them while grilling, which pushes out a lot of the delicious juices you want to stay in your burger.
  4. Lightly season with salt and pepper and set aside while you prepare the bacon.
  5. Cover a baking pan with aluminum foil and line out your bacon on top. The bacon can be very close together, but you don't want it to overlap. You may need to use two pans.
  6. Place the pan or pans in the cold oven and then heat to 400 degrees F.
  7. After 17 minutes, check your bacon. If it's completely crispy, take it out. If not, check every 3 minutes until it is done. Let the bacon cool before handling.
  8. Heat the grill to high heat and let it warm up. When it's ready, place the burgers on the hottest part of the grill.
  9. After 5 minutes or so, you should notice the juices as they begin to fill the divots in the top of your burger. This means that the meat is cooking in the middle, and they should be ready to be flipped.
  10. Gently flip the burgers and grill for about a minute before you brushing on the Jack Daniels glaze using a basting brush. Let cook for another 2 minutes, and then top with the provolone cheese. Close the lid to melt the provolone cheese onto the burger. When the cheese is melted (it should only take a minute or so), you're ready to serve the burger.
  11. If you're not sure your burgers are done, check with an instant read thermometer. The USDA recommends at least 160 degrees for ground meat. All grills are different, so if you're not sure, it's better to check.
  12. Let the burgers sit as you toast the buns. Then, add a little extra glaze to the bottom of each bun, then the burger, then all of the fixings you like! Serve immediately.


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  1. Diane says

    I am very suprised that there is no molasses in the recipe, the last time I ate at TGI Friday My whole family including myslef kept saying how it taste like molasses were in the sauce. I can’t wait to taste!

  2. Bryan says

    Made this for the family tonight. It turned out great! I’ve never been to a T.G.I.Friday’s, but this was delicious.

  3. Karen says

    *beams with delight* I made the glaze last night. Absolutely fantastic. My family raved about how much the sauce tasted just like the real thing. This recipe yields about 2 1/2 cups of sauce, so I have plenty left over to jazz up some other dishes. Thank you. It doesn’t seem like enough to show my gratitude for this recipe, but it’s all I have.

  4. Alice says

    This was exactly the sauce I remember from TGI Fridays! Thanks for sharing, the TGIF in our town closed and we have been craving the sauce.

  5. Joachim says

    Thanks so much for this, it’s the only reason I always go to tgi, and I couldn’t believe how well it went, I’m one of these picky people who usually makes things and complain it doesn’t taste the same but this stuff is just amazing, whole family loved it when I cooked it for them, and today I cooked a meal for me and the girlfriend and you should have seen her face when I said I made it myself :) well with of course help with your amazing recipe didnt think I’d leave a comment but after trying it I had to come back to say thanks! Already cooked a second batch in 3 days!

    Least if I die of a heart attack il die happy now!

    • says

      What a nice comment– I’m so glad you did decide to come back and leave one. Great to hear that you family, you, and your girlfriend all enjoyed it! =)

  6. annie says

    Did you have any trouble with the glaze? Mine has been simmering for almost 2 hours and isn’t really reducing :(

    • says

      Hi Annie,
      I didn’t have any trouble with reducing, personally, but if you do have an issue with it, simply increase until just below a slow boil, and stir often to prevent any burning. This should help it reduce quicker. Sorry I didn’t get to answer your comment last night, I hope it wound up OK!

  7. Lauren says

    I am 18 weeks pregnant with my fourth child and have been craving the Jack Daniels burger from Fridays the whole time. Going out for them is not always easy with three kids under the age of 10. After reading everyone’s reviews I am praying this is the answer to my cravings. If it is you will be making one pregnant lady extremely happy! Will let you know.

  8. Sonny says

    Very good. A + for the instructions and pics! the sauce was really good,
    whole family enjoyed it. my personal thought is it’s missing crushed pineapple
    and maybe a hint of black cherry’s, I love TGI’s and this sauce is very close.
    thank you for a wonderful rendition and great directions. (note) my sauce took
    1 -1/2 hrs to cook down. maybe my simmer was to low.

    • says

      Glad to hear, Sonny! I thought about adding in crushed pineapple but I’m afraid it might drip off and burn easily on the grill… maybe I’ll try it next time though! Never would have thought to add black cherries, but I bet that’d be a nice flavor addition. Thanks for the note about the time, hopefully that will be helpful to people who have trouble getting their glaze to reduce as well!

  9. Ron says

    Our glaze didn’t turn out sticky…..should we have used the dark brown sugar instead of the regular brown sugar? The taste of the glaze was spot-on! Thanks

    • says

      Sorry to hear that, Ron. The type of sugar shouldn’t have changed the consistency too much. I’d say the issue here was likely that it didn’t reduce enough. Depending on a variety of factors, it might take higher temperatures for your glaze to reduce. I know I say in the recipe not to turn the heat up, but this is mainly to prevent burning or over-reducing. If you’re having issues after the initial hour, increase the heat and stir occasionally to prevent burning. You never want to bring it to a full boil, but just below a boil should help.

  10. Kim says


    I am soooooo excited to try this recipe as my husband absolutely LOVES Friday’s sauce!! Question – did you use fresh pineapple juice and lemon juice? Also, what brand teriyaki and soy sauce did you use? Thank you so much for sharing the steps involved . . . I need that!!!

    • says

      When I made the Jack Daniels Burgers, I used dole pineapple juice and fresh lemon juice. I can’t quite remember but I believe I used generic brands of teriyaki and soy sauce… but whatever you have on hand should be fine! I hope you and your husband enjoy =)

  11. says

    I bow down to you !
    I eat the jack daniels butger every time I go to fridays and I have been craving to make the sause at home tha ks to your recepie I can now make the dauce and burger I cant wait to make them at home now!!!!

  12. Janine says

    Awesome! True to the flavor of TGI! So good , I plan to use this sauce for chicken also and shrimp.
    Thanks! I honestly hesitated since so many people say there recipe taste like Fridays, and so glad I picked this one!

  13. Mike says

    I made half the batch to see if i would like it. I used half the water and i still found it to be too thin. The flavors was excellent. Either cornstarch or flour. Or I will let it sit for awhile to see if it thickens.

    • says

      How long did you let it reduce? The temperature may have been slightly too low or time too short for it to really cook off the excess liquid.

  14. Charley says

    Made this over the weekend for a family get together with my boyfriends family. I made two batches because I knew it would be gone. Everyone loved it. But I do have a question, I’m planning on giving this to the men in the family for Christmas. Is a mason jar okay? How should it be stored? Fridge? Freezer? Pantry? Thanks for the recipe! It is EXACTLY the same!

    • says

      I’m so happy to hear that you liked it, Charley! While this recipe does have a decent amount of sugar and acidic ingredients in it (which are good for preserving purposes), it does not have the same added preservatives that you’d get in store-bought sauces and glazes that make them safe to stay on the shelf. To keep the glaze as long as possible, I store mine in glass canning jars with screw-top lids and put the glaze in the fridge =)


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