Next stir in the salt, egg, and enough flour to form a soft dough. Start with three cups and add a half a cup at a time after until your dough comes together in a ball.

Turn out onto a floured work surface and gentle knead in additional flour until your dough is no longer sticky, but nice and smooth. You can do all of this in a mixer as well.

Rub oil on the insides of a bowl and place the dough inside. Cover with plastic wrap and place in warm spot. Let dough sit until it doubles in size (about an hour).

Add the whiskey, ketchup, mustard, soy sauce, honey, and worchestershire to a small pot and bring to a simmer. Simmer for 3 mins and then remove from heat. Let it cool slightly before adding the mayo. Mix well and set aside.

Heat a skillet on medium heat. When its hot, add the strips of bacon and cook until they are as well done as you like them. Remove from the pan and let them sit on a paper towel lined plate to absorb some of the oil. Cut into thirds and set aside.

Scoop most of the bacon fat out of the pan, turn the heat down to low and add the sliced onions. Sprinkle with a little salt. Cook until the onions are soft and starting to brown and caramelize. Set aside.

Mix the ground meats together well. Then form small balls with the meat, about the size of a golf ball. Press each ball into round patties and season them liberally with salt and pepper.

Heat a cast iron or heavy large skillet on medium heat. Add 1 tsp of olive oil and then add the burgers. Cook for about 3 mins on each side. You want the burgers to be slightly pink in the center when you take them off the heat since they will continue to cook a little bit still and you don't want them to overcook.