(NAPSI)—One of the top trends in barbecue today is the movement toward more individual expression.

“It used to be that barbecue styles were determined by regions, but in our Internet-connected, melting-pot nation, those regional styles are evolving,” explained Jamie Purviance, chef and author of the new for 2016 “Weber’s New American Barbecue.” “Younger grillers are blending old-school methods with fresh flavors to come up with unexpected food riffs, including Boston Bacon Fatties and Baby Back Ribs with Blueberry-Chipotle Barbecue Sauce.”

For example, Purviance’s Bacon Cheeseburgers with Kentucky Bourbon Sauce can add some new-school excitement to your next backyard barbecue.

Bacon Cheeseburgers With Kentucky Bourbon Sauce

Serves 4

Prep time: 20 minutes, plus about 35 minutes for the sauce

Grilling time: 8 to 10 minutes

Special equipment: 2 large handfuls hickory or mesquite wood chips

2 teaspoons vegetable oil

2 slices bacon, cut into ½-inch-wide strips

1 yellow onion, about 5 ounces, finely chopped

1 garlic clove, minced

¼ cup bourbon

1 cup ketchup

¼ cup water

3 tablespoons cider vinegar

3 tablespoons unsulfured molasses (not blackstrap)

2 tablespoons dark steak sauce

1 tablespoon spicy brown mustard

1 teaspoon liquid smoke

½ teaspoon hot pepper sauce

8 slices bacon

1½ pounds ground chuck (80 percent lean)

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

4 ounces smoked cheddar cheese, grated

4 hamburger buns, split

4 leaves romaine lettuce, shredded

8 slices ripe tomato

Soak the wood chips in water for at least 30 minutes. In a heavy, medium saucepan over medium heat on the stove, warm the oil. Add the bacon strips and fry until browned and crisp, 3 to 5 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain and cool, leaving the drippings in the saucepan. Add the onion to the saucepan, reduce the heat to medium-low, and cook until soft and golden brown, 8 to 10 minutes, stirring occasionally. Stir in the garlic and cook until fragrant, about 1 minute. Add the bourbon, increase the heat to medium-high, and boil to reduce slightly, about 1 minute. Add the remaining sauce ingredients and bring to a boil over medium-high heat. Reduce the heat to low and simmer, uncovered, until the mixture thickens and is reduced to about 2 cups, about 20 minutes, stirring occasionally. Turn off the heat and stir in the fried and cooled bacon. Cover and keep warm. Meanwhile, in a skillet over medium heat on the stove, fry the eight bacon slices until browned and crisp, 8 to 10 minutes, turning occasionally. Transfer the bacon to paper towels to drain. Mix the ground chuck, salt and pepper, and then gently form four patties of equal size, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill. Prepare the grill for direct cooking over medium-high heat (about 400° F). Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When smoke appears, grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160° F), 8 to 10 minutes, turning once. During the last minute of grilling time, place one-quarter of the cheese on each patty to melt, and toast the buns, cut side down, over direct heat. Build each burger on a bun with lettuce, tomato slices, a patty, bacon slices and sauce. Serve warm.

Learn More

For further facts, tips and recipes, visit www.weber.com/cookbooks.