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Jack Daniels Burgers

July 24, 2018 by Morgan 58 Comments

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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. 

Jack Daniels Burgers. These juicy, glazed cheeseburgers taste just like the ones at TGI Friday's. The sweet, sticky glaze (and a few tips) will take your typical backyard burgers to the next level. | hostthetoast.com

Jack Daniels Burgers. These juicy, glazed cheeseburgers taste just like the ones at TGI Friday's. The sweet, sticky glaze (and a few tips) will take your typical backyard burgers to the next level. | hostthetoast.com

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?)

Jack Daniels Burgers. These juicy, glazed cheeseburgers taste just like the ones at TGI Friday's. The sweet, sticky glaze (and a few tips) will take your typical backyard burgers to the next level. | hostthetoast.com

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. 

Jack Daniels Burgers. These juicy, glazed cheeseburgers taste just like the ones at TGI Friday's. The sweet, sticky glaze (and a few tips) will take your typical backyard burgers to the next level. | hostthetoast.com

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.

Jack Daniels Burgers. These juicy, glazed cheeseburgers taste just like the ones at TGI Friday's. The sweet, sticky glaze (and a few tips) will take your typical backyard burgers to the next level. | hostthetoast.com

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!

Jack Daniels Burgers. These juicy, glazed cheeseburgers taste just like the ones at TGI Friday's. The sweet, sticky glaze (and a few tips) will take your typical backyard burgers to the next level. | hostthetoast.com

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)


★★★★★

4.9 from 8 reviews

  • Author: Morgan
  • Total Time: 1 hour 45 minutes
  • Yield: 6 1x
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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

Units Scale

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:

  1. 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.
  2. 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:

  1. Divide the ground sirloin into 6 equal-sized portions. They should be about the size of tennis balls.
  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 over-handle the meat. 
  3. 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.
  4. 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.
  5. Place the pan or pans in the cold oven and then heat to 400° F.
  6. 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.
  7. Preheat the grill to high heat. When it’s ready, place the burgers on the hottest part of the grill.
  8. 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.
  9. 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.
  10. 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.
  11. 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

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Filed Under: Beef + Veal, Condiments, Food, Main Course, Sandwiches + Burgers Tagged With: Bacon, bbq, Burger, Cheeseburger, copycat, Friday's, glaze, Grill, Hamburger, How to make, Jack, Jack Daniels Burger, Perfect Bacon, Recipe, Sauce, TGI Fridays, TGIF, The best burger, whiskey

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Comments

  1. Matt says

    June 1, 2013 at 8:26 pm

    Poetry. I loved how the narration is accompanied by the pictures.

    Reply
  2. Diane says

    June 4, 2013 at 5:24 pm

    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!

    Reply
    • Joanne M Vaccaro says

      December 27, 2016 at 11:40 pm

      Sorry this is years,later, but in America Brown sugar is made with molasses

      Reply
  3. Bryan says

    June 30, 2013 at 8:16 pm

    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.

    Reply
    • Morgan says

      July 1, 2013 at 9:28 am

      I’m glad to hear you and your family enjoyed it, Bryan!

      Reply
  4. Karen says

    August 13, 2013 at 10:49 am

    *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.

    Reply
    • Morgan says

      August 13, 2013 at 11:23 am

      Haha Karen, the gratitude is much appreciated– very sweet! I hope you and your family get some good use out of that leftover sauce!

      Reply
  5. Robin Johnson says

    September 15, 2013 at 3:55 pm

    Huge longtime fan of this sauce. am making tonight back with MY results

    Reply
    • Robin Johnson says

      November 18, 2013 at 9:41 pm

      This was by far the best and closest thing I’ve ever tasted. Could honestly pass as the same stuff. In LOVE!!!!!

      Reply
      • Morgan says

        November 18, 2013 at 10:25 pm

        Wow, thanks Robin! Great to hear =)

        Reply
  6. Kimberly says

    November 18, 2013 at 9:44 am

    Very nice and simple. I will definitely be trying this. I will let you know how it turns out. Thanks

    Reply
  7. Alice says

    January 11, 2014 at 9:43 pm

    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.

    ★★★★★

    Reply
    • Morgan says

      January 14, 2014 at 9:52 am

      I’m so glad to hear you liked it, Alice!

      Reply
    • Jason says

      May 24, 2022 at 3:34 pm

      Do you put it on warm or can you put it on cool, like ketchup if tailgating?

      Reply
  8. Joachim says

    March 18, 2014 at 9:19 pm

    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!

    ★★★★★

    Reply
    • Morgan says

      March 18, 2014 at 10:55 pm

      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! =)

      Reply
      • Joachim says

        December 2, 2016 at 5:40 am

        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!

        Reply
  9. annie says

    April 6, 2014 at 5:21 pm

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

    Reply
    • Morgan says

      April 7, 2014 at 9:42 am

      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!

      Reply
  10. Lauren says

    April 7, 2014 at 12:32 pm

    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.

    Reply
    • Morgan says

      April 7, 2014 at 12:34 pm

      I hope you love it, Lauren! Please let me know, and congratulations =)

      Reply
  11. Sonny says

    April 7, 2014 at 3:25 pm

    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.

    ★★★★

    Reply
    • Morgan says

      April 7, 2014 at 3:49 pm

      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!

      Reply
  12. Ron says

    April 7, 2014 at 8:09 pm

    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

    Reply
    • Morgan says

      April 8, 2014 at 9:37 am

      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.

      Reply
  13. Kim says

    April 8, 2014 at 11:06 pm

    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!!!

    Reply
    • Morgan says

      April 9, 2014 at 12:16 am

      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 =)

      Reply
      • Lesley says

        May 12, 2019 at 3:17 am

        Can you tell me what stops these burgers from coming apart during cooking, with no binder like an egg in it. Thanks in advance.

        Reply
        • Morgan says

          May 13, 2019 at 12:30 pm

          You don’t need a binder in burger meat, there is enough fat to hold it together! Just be gentle when you flip.

          Reply
  14. mz.morales jazz says

    April 14, 2014 at 5:45 pm

    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!!!!

    Reply
    • Morgan says

      April 15, 2014 at 9:34 am

      Haha I hope you enjoy them!

      Reply
      • Jake Sauvage says

        June 27, 2014 at 3:12 pm

        tried doing this but ended up being very runny. e.g like water.

        any help?

        Reply
        • Morgan says

          June 27, 2014 at 3:14 pm

          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.

          Reply
          • Tim says

            September 6, 2018 at 6:55 pm

            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.

  15. Becky says

    August 15, 2014 at 6:23 pm

    I’ve made this recipe and it was a big hit with the family. So delicious!!! Thank, Morgan!!

    ★★★★★

    Reply
    • Morgan says

      August 16, 2014 at 12:58 am

      So glad to hear it, Becky!

      Reply
  16. Janine says

    October 30, 2014 at 1:44 pm

    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!

    Reply
  17. Jayy says

    January 12, 2015 at 5:29 pm

    Wow like this recipe, Morgan is hot!!

    Reply
  18. Stuart says

    May 5, 2015 at 4:06 pm

    Excellent recipe, thanks very much for this, I will be telling people about it for sure

    Reply
  19. Mike says

    August 4, 2015 at 5:43 pm

    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.

    Reply
    • Morgan says

      August 4, 2015 at 11:20 pm

      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.

      Reply
  20. Charley says

    October 6, 2015 at 3:44 pm

    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!

    Reply
    • Morgan says

      October 6, 2015 at 6:44 pm

      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 =)

      Reply
  21. Alan Pegler says

    December 31, 2015 at 10:04 am

    Three years later…your recipe and efforts live on…trying it tomorrow..cheers

    Reply
  22. Jimmy says

    March 2, 2016 at 3:44 pm

    This was delicious. Thank you.

    Reply
  23. Morgan Lynne says

    June 7, 2016 at 2:50 am

    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

    Reply
  24. Rajitha says

    August 9, 2016 at 5:10 am

    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..

    Reply
  25. Julie says

    February 2, 2017 at 3:22 pm

    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?

    Reply
    • Morgan says

      February 2, 2017 at 3:44 pm

      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.

      Reply
  26. Pranis says

    February 9, 2018 at 8:52 am

    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.

    Reply
  27. Kelsey says

    July 24, 2018 at 10:30 pm

    This burger looks so good! I love how I can have this burger at home rather than going out to get it!

    ★★★★★

    Reply
  28. Tisha says

    July 24, 2018 at 10:48 pm

    OH MY!! This looks amazing I can’t wait to make it!

    ★★★★★

    Reply
  29. Natalie says

    July 24, 2018 at 11:55 pm

    This burger looks absolutely amazing my mouth is watering 😉 Perfect for BBQ season!

    ★★★★★

    Reply
  30. Jillian says

    July 25, 2018 at 12:44 am

    Ok, these pictures are AMAZING! Delish!

    ★★★★★

    Reply
  31. Emily Hill says

    July 25, 2018 at 1:30 am

    I’m totally drooling all over my keyboard. These burgers look UH-MAZING!

    Reply
  32. Jackie says

    July 26, 2018 at 4:42 pm

    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!

    Reply
  33. Lesley says

    May 12, 2019 at 3:18 am

    Do these burgers not crumble during cooking, without any binding agent like an egg in it? Thanks.

    Reply
  34. Nicole says

    April 30, 2022 at 1:04 pm

    Do you have your own recipe for the teriyaki sauce or you got one from the store?

    Reply

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MEET MORGAN

Morgan is a full-time food blogger, pizza-related sleep talker, and self-described hobby hoarder.
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