1. Start making the glaze by sautéing the onion with some olive oil in a medium saucepan. Once the onion begins to colour, add the garlic and cook for a further minute. Deglaze the pan with water, then follow this with brown sugar, pineapple, teriyaki marinade, soy sauce and cayenne pepper.
2. Simmer for 15 minutes or until the liquid begins to evaporate. At this stage add in the whiskey and lemon juice, then leave to simmer for a further 5 minutes. The glaze should be thick enough that it coats the back of a spoon.
3. Use a stab blender to mince the onion, pineapple and garlic. Set aside for later use.
4. Pre-heat the grill to high on your Capital BBQ and close the lid. This will ensure that the BBQ heats quicker.
5. In a large mixing bowl, combine the beef mince, Tuscan spice, salt and pepper.
6. Mould the mince into thick patties roughly 300g each, then lightly coat in olive oil.
7. Place the burgers on the grill then reduce the heat to medium-high. Close the lid and cook for 10 minutes on each side.
8. Prepare remaining ingredients for burger. Grill the brioche buns, slice the tomatoes and cucumbers and wash the lettuce.
9. Once your burgers are fully cooked, place a few slices of the cheddar cheese on top of the burger patties so they melt, then allow them to rest on the warming rack for 5 minutes.
10. Build your burgers starting with the bottom bun followed by pickles, tomato, beef patty, Jack Daniels glaze, onion rings, cos lettuce and then topped off with the top bun.