In a heavy medium saucepan warm the oil over medium heat. Add the bacon strips and cook 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 pan.

Add the onion to the saucepan, reduce 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 next eight ingredients (through the hot pepper sauce) and bring to boiling 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 cooked bacon. Cover and keep warm.

Mix the ground chuck, salt, and pepper and 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. Chill until ready to grill.

Prepare grill for direct cooking over medium-high heat (about 400°F). Grill the patties over direct medium-high heat until cooked to medium doneness (160°F), 8 to 10 minutes, turning once. During the last minute of grilling time, place one-fourth 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, bacon slices, and sauce.