Jack Daniels Burgers. These juicy, glazed cheeseburgers taste just like the ones at T.G.I. Friday’s. The sweet, sticky glaze (and a few tips) will take your typical backyard burgers to the next level.
Like most of the recipes I share here, this one started with an obsession. Unlike the rest, however, the obsession wasn’t mine at first. In fact, I’d never eaten Jack Daniels Burgers before I first tried to create this recipe years ago. Actually, I’d never eaten any burger– at least not since I was old enough to remember.
(I had strange food aversions back then, to say the least. Who would have thought I’d wind up here?)
I did wind up at Friday’s too often back in high school, though, usually after a shift working down the street at the mall’s Auntie Anne’s. It was one of the few near-by places to sit and eat that was open past 11, and it was priced reasonably enough for a 17-year-old girl who flipped pretzels part-time to afford. Most importantly, it’s where my friend Wesley would suggest eating, and being that I have always been the least decisive person ever, I went along with any opportunity to not have to pick.
On the subject of being the least decisive person, I always had a hard time picking what to eat (even though I’d eaten there only days before). But Wesley… Wesley never had to even look at a menu. He always ordered Jack Daniels Burgers. ALWAYS. Twice, three times a week.
There’s that obsession I was talking about.
And if there ever was a burger that seemed appealing to me, it was the Jack Daniels burgers he would order, shimmering with the sticky glaze, complete with melted cheese and crispy bacon poking out from the sides of the bun.
So when I found myself in charge of a cookout for the first time since starting my blog (and since we’d stopped going to Friday’s years before), Jack Daniels Burgers were the first thing that came to mind. I couldn’t just make any boring burger that I’d slap on the grill– I was there to impress. And to try my first burger, apparently.
So I researched. And after days of pouring through cook books and online forums and every resource I could get my burger-hungry hands on, I felt confident enough to step up to the grill. Or I guess I should say the stove, because the real key to making these burgers live up to their full potential lies in that whiskey glaze.
The glaze is simple to make– just throw it all in a saucepan and let it simmer until it reduces to a nearly-syrupy consistency. I make a big batch because it saves well in the fridge, and I use the leftovers for everything from shrimp to ribs to chicken and even to brush on vegetables that I throw on the grill. I’ve even given the glaze as a gift before. Packed up in a mason jar, it’s been the perfect birthday gift for Wesley year after year.
And the great thing about the glaze is that as it simmers, I’m able to prepare the other burger ingredients. I form my patties (complete with indents on the top to stop them from swelling up), cook the bacon, and slice up the onion and tomato so they’re ready to go by the time my burgers come off the grill. I even have a chance to make the Grilled Fries that I always serve alongside my burgers. No time wasted!
Except, of course, for all of that time in my life that I went without eating burgers. After taking one bite of a Jack Daniels burger for the first time, I finally understood what I’d been missing out on. I was hooked.
Some say I’ve been on a burger bender ever since.
Can you blame me? With juicy ground sirloin, flavorful Jack Daniels glaze, melted white cheddar cheese, perfectly crunchy bacon, lettuce, tomato, onions, pickles, and a grilled brioche bun, this burger has it all. It’s a game-changer.
Oh, and I wasn’t the only one who loved these burgers the first time I made them (and every time since then). James loved them. My family still requests them. And most importantly, there was one for Wesley. “Tastes just like the original,” he said. “Actually, it’s better.
“You know, I’m kind of obsessed with it.”
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Jack Daniels Burgers (T.G.I. Friday’s Copycat Recipe)
- Total Time: 1 hour 45 minutes
- Yield: 6 1x
Description
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.
Ingredients
For the Jack Daniels Glaze:
- 1 cup water
- 1 1/2 cups pineapple juice
- 1/2 cup teriyaki sauce
- 2 tablespoons soy sauce
- 2 cups brown sugar
- 1/4 cup lemon juice
- 1/4 cup white onion, finely minced
- 1/4 cup Jack Daniels Whiskey
- 3 cloves garlic, minced
- 1/4 teaspoon cayenne pepper
For the Burgers:
- 2 pounds ground sirloin (or other ground beef, with around 20% fat)
- Kosher salt and black pepper, to taste
- 6 slices white cheddar or provolone cheese
- 12 slices bacon (about 1/2 of a one pound package)
- 6 hamburger buns
- 1 tomato, sliced
- 1 red onion, sliced
- 6 large leaves lettuce
- Hamburger pickle chips
Instructions
For the Jack Daniels Glaze:
- 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, and then immediately reduce to a low simmer. Add the remaining glaze ingredients and stir to combine.
- 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. Be sure not to let the glaze boil up.
For the Burgers:
- Divide the ground sirloin into 6 equal-sized portions. They should be about the size of tennis balls.
- 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 over-handle the meat.
- Gently press your thumb into the center of each patty to make a slight indent. This will prevent the burgers from bloating as they cook, so you won’t have to flatten them while grilling. Season with salt and pepper and set aside while you prepare the bacon.
- 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.
- Place the pan or pans in the cold oven and then heat to 400° F.
- After 17 minutes, check your bacon. If it’s completely crispy, take it out. If not, check every 3 minutes until it is done. Transfer the bacon to a paper towel lined plate to absorb excess grease.
- Preheat the grill to high heat. When it’s ready, place the burgers on the hottest part of the grill.
- 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.
- 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 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.
- If you’re not sure your burgers are done, check with an instant read thermometer. The USDA recommends at least 160°F for ground meat. All grills are different, so if you’re not sure, it’s better to check.
- Let the burgers sit as you toast the buns. Then, add a little extra glaze to the bottom of each bun, then add the burger and all of the fixings you like! Serve immediately.
Notes
This recipe makes more glaze than necessary for the 6 burgers, but reserve the rest for later.
- Prep Time: 15 mins
- Cook Time: 1 hour 30 mins
- Category: Main
- Cuisine: American
Poetry. I loved how the narration is accompanied by the pictures.
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!
Sorry this is years,later, but in America Brown sugar is made with molasses
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.
I’m glad to hear you and your family enjoyed it, Bryan!
*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.
Haha Karen, the gratitude is much appreciated– very sweet! I hope you and your family get some good use out of that leftover sauce!
Huge longtime fan of this sauce. am making tonight back with MY results
This was by far the best and closest thing I’ve ever tasted. Could honestly pass as the same stuff. In LOVE!!!!!
Wow, thanks Robin! Great to hear =)
Very nice and simple. I will definitely be trying this. I will let you know how it turns out. Thanks
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.
★★★★★
I’m so glad to hear you liked it, Alice!
Do you put it on warm or can you put it on cool, like ketchup if tailgating?
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!
★★★★★
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! =)
Still 2 and a half years later, this is the best recipe for tgi/or just glaze in general, actually used to keep it on a note in my wallet because I was too scared off it ever being taken down hahaa
Many many thanks Morgan and anyone reading this DONT HESITATE TO TRY IT JUST DO IT, ITS AMAZING!
Did you have any trouble with the glaze? Mine has been simmering for almost 2 hours and isn’t really reducing 🙁
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!
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.
I hope you love it, Lauren! Please let me know, and congratulations =)
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.
★★★★
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!
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
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.
Morgan,
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!!!
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 =)
Can you tell me what stops these burgers from coming apart during cooking, with no binder like an egg in it. Thanks in advance.
You don’t need a binder in burger meat, there is enough fat to hold it together! Just be gentle when you flip.
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!!!!
Haha I hope you enjoy them!
tried doing this but ended up being very runny. e.g like water.
any help?
It’s probably that it hasn’t reduced enough. Try turning up the heat until it’s a low boil and letting it go for a little while that way. You don’t want the mixture to get too too hot but a low boil or just below a boil will help it get to that point.
Reduce the amount of water or add a teaspoon of cornstarch might help with the runniness, Also depends on what teriyaki sauce you used, some are very watery while others are thick.
I’ve made this recipe and it was a big hit with the family. So delicious!!! Thank, Morgan!!
★★★★★
So glad to hear it, Becky!
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!
Wow like this recipe, Morgan is hot!!
Excellent recipe, thanks very much for this, I will be telling people about it for sure
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.
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.
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!
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 =)
Three years later…your recipe and efforts live on…trying it tomorrow..cheers
This was delicious. Thank you.
Morgan,
I can’t wait to try this recipe!! My boyfriend absolutely loves the Jack Daniels Burger and also gets it every single time we go there! I’ve never ordered it either, but now I’m inspired to try your recipe next time I want to make something special for him! Thanks so much!!
Morgan Lynne
OMG
I used to work as a shift leader in TGI fridays(UK) kitchen for 3 years. I knew the recipe. When I saw this I was bit surprise can this be good without ‘molasses’. Anyway I tried with your recipe with no molasses. trust me It was really really near to T.G.I fridays JD glaze taste. Also I used exact same ingredients for the burger. It was Like heaven.. Thank you for your great effort.. need more and more from you
P.S Try to use Monterey jack Cheese..thats what T.G.I friday use and its awesome..
My family loved this sauce! I’ve been making it for two years but always wonder How long will this keep stored in the fridge?
I’m not entirely sure, Julie, so I’d hate to steer you in the wrong direction. However, I’m inclined to say that it would stay good for quite a while, since none of the ingredients tend to spoil quickly on their own.
Hello and thanks for the detailed recepie, only thing that confuses me here is the cup size, any chance of geting it in dl or ml? thanks in advance.
This burger looks so good! I love how I can have this burger at home rather than going out to get it!
★★★★★
OH MY!! This looks amazing I can’t wait to make it!
★★★★★
This burger looks absolutely amazing my mouth is watering 😉 Perfect for BBQ season!
★★★★★
Ok, these pictures are AMAZING! Delish!
★★★★★
I’m totally drooling all over my keyboard. These burgers look UH-MAZING!
I love TGIF….the Jack Daniels Burger is my favorite. I can’t wait to make this. I’m happy there will be extra glaze….I’d love to use it on chicken. thanks for sharing the recipe!
Do these burgers not crumble during cooking, without any binding agent like an egg in it? Thanks.
Do you have your own recipe for the teriyaki sauce or you got one from the store?