1/2 cup apricot jam
2 tablespoons Bourbon whiskey
2 tablespoons honey
2 tablespoons lemon juice
1 pineapple, peeled, cut into 1/3-inch thick rounds, and core removed
1 pound 85% lean ground beef, divided into 4 patties
Salt and pepper
4 hamburger buns
2 cups shredded iceberg lettuce (about 4 large leaves)
1 medium red onion, sliced into rings
1 jalapeño pepper, sliced into thin rings
If you will be cooking outdoors, prepare your grill for high heat cooking. Alternatively, you can make this recipe indoors, cooking the burgers and pineapple on the stove-top using a grill pan or cast iron skillet over medium-high heat.
To make the bourbon glaze, whisk together the jam, whiskey, honey, and lemon juice in a small saucepan over medium heat. Bring up to a boil, then let boil for five minutes, until the sauce is slightly thickened. Remove from heat.
Brush each slice of pineapple with a thin layer of the bourbon glaze. Place on the grill and let cook until grill marks appear, about five minutes on each side. Transfer to a plate and set aside.
Just before grilling the burgers, season the beef patties on both sides with salt and pepper. Place the burgers on the grill over direct heat and cook until seared with grill marks on each side and pink in the center, about five minutes a side (or to desired doneness). During the last minute of cooking, brush the top of the burgers with bourbon glaze.
To serve, place the open hamburger buns on serving plates. Place a 1/2-cup of shredded lettuce and a few slices of red onion on the bun tops. Brush a thin layer of glaze on the bottom buns, then slide a pineapple slice and burger onto each bottom bun. Garnish the burgers with a few slices of jalapeño and serve.