There's no better way to kick off the weekend than with a giant burger topped with JIM BEAM® Bourbon Sauce.

You'll need: 2 beef burger patties, good quality mayo, seeded bun, dill pickle, red onion, field mushroom, quarter of red & white cabbage, sliced cheddar, homemade chips, JIM BEAM® Original Bourbon Sauce.

Method: Grill the burger patties for 5 or 6 minutes each side, depending on how pink you like them, along with the field mushroom. Slice and toast your seeded bun on the inside, which will stop your bread from going soggy as well as adding a bit of bite. To make the slaw, finely slice the red & white cabbage and half an onion, before mixing with mayo and salt & pepper to season. Slice the remaining red onion into rings for your burger. To build, add a good spoonful of mayo to the base, add some slaw, throw in your first pattie, top with your grilled mushroom and onion rings, add your second burger, top with cheese, more slaw, a healthy helping of JIM BEAM® sauce and finally your seeded bun lid. Serve up with homemade chunky chips and a dill pickle.

Here's a great weekend recipe that you won't want to share.

You'll need: Sweet potatoes, pulled beef brisket, JIM BEAM® Bourbon Sauce, grated cheese, cajun seasoning, jalapeños, guacamole, sour cream & tomato salsa.
Method: Slice the sweet potatoes lengthways and add to a tray with oil, and sprinkle with cajun spices. Add to a 180 degree oven and roast until golden & crispy, sprinkle over cheese during the last 5 minutes of cook. Mix a good helping of bourbon sauce to the beef brisket, and add to the dish along with jalapeños, salsa, sour cream, guacamole and a generous drizzle of JIM BEAM® Bourbon Sauce.

This one's guaranteed to be a real crowd pleaser.

You'll need: Macaroni, béchamel sauce, grated mozzarella cheese, breadcrumbs, egg, plain flour, finely chopped chives, JIM BEAM® Bourbon Sauce.

Method: Boil your macaroni until cooked, then mix with a béchamel sauce and stir through plenty of grated mozzarella. Spread your mac & cheese onto a tray and chill for 30 minutes. Once chilled, roll the mac & cheese into even shaped balls, dust with flour, dip into a beaten egg, and coat with breadcrumbs before chilling for a further 30 minutes. Once chilled, deep fry for 5 minutes until golden on the outside and gooey in the centre. Top with chives and serve with your favourite JIM BEAM® Bourbon Sauce.

In homage to one of the most important days of the year, International Bacon Day, we've created the ultimate Bourbon & Bacon board. From super crispy bacon slices to collard greens, we've got it all covered, so read on for the recipes below..

Bacon wrapped wings

You’ll need: 3x chicken wings, 3x smoked bacon slices, olive oil, Jim Beam Original Bourbon Sauce.

Method: Split the wing at the joint to make into a straight line. Wrap with the bacon around the wing, and then roast with a bit of olive oil on 180C until cooked through and crispy. Pour over Jim Beam Original Bourbon Sauce.

Pigs in blankets

You’ll need: 3x chipolata sausages, 3x streaky bacon slices.

Method: Wrap your bacon around the chipolata and grill until golden.

Extra crispy bacon

You’ll need: Streaky bacon (as much as you want)

Method: Sandwich your streaky bacon between two trays in baking parchment, bake on a high heat until crispy and snap-able.

Collard Greens

You’ll need: 1x spring green cabbage, 3x smoked bacon slices chopped into small pieces, oil, 1 pint of chicken stock, pinch of clove, pinch of cayenne.

Method: Fry the smoked bacon with a touch of oil until crispy. Chop your spring cabbage into hearty chunks and fry with the bacon and the spices, top with stock and leave to simmer for 20 minutes.

Boston beans

You’ll need: Tin of mixed beans in tomato sauce, glug of Jim Beam Original Bourbon Sauce, chopped chives.

Method: Warm the beans on the hob and add a hearty glug of Jim beam to sweeten the pot. 

Poppyseed cornbread

You’ll need: Knob of butter, ½ small onion finely sliced, 100g fine cornmeal, 70g of plain flour, pinch of sugar & salt, 1 tsp of baking powder, carton of buttermilk (approx. 284ml), egg, poppy seeds.

Method: Fry the onion in butter until soft. Beat together the buttermilk, eggs & onions. Pour in the dry ingredients and mix together until you have a thick & smooth batter. Tip into individual muffin cases, top with poppy seeds and bake in the oven on 220C for 20 minutes.

Mac & cheese

You’ll need: 3 tbsp of macaroni, knob of butter, 1 tbsp of flour, ½ cup of double cream, pile of grated cheddar, grated mozzarella, handful of breadcrumbs.

Method: Boil macaroni in slated water until cooked. Melt butter in your pan, add flour and cook on a low heat for a minute or so. Add double cream and stir occasionally, once smooth and velvety, add a handful of cheese and whisk. Add your cooked macaroni, bang in a dish and bake with a handful of breadcrumbs and grated mozzarella.