If you’re making burgers without adding a bit of whiskey to them, why you making burgers?
There are many ways to marinate that meat and add some Bourbon , here is one we enjoy.
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Burger Patties and Cheese:
- Ground beef – between 1 3/4 pound (28 ounces) and 2 pounds (32 ounces)
- 2 1/2 tablespoons bourbon (recommended: Bulleit brand)
- 1 1/2 tablespoons Worcestershire sauce
- 1 1/4 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1 1/4 teaspoons table salt
- 30 grinds fresh black pepper
- 6 oz. Dubliner cheese (Kerrygold brand), thinly sliced and divided into 6 (1-ounce) servings
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 large Vidalia onion, halved (through the core) and thinly sliced (1/4-inch)
- 1/4 teaspoon table salt
- 8 grinds fresh black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/4 cup Bulleit bourbon
- Brioche hamburger-sized buns, halved
- 3 tablespoons unsalted butter, at room temperature
– Combine well-chilled ground beef with bourbon and Worcestershire sauce and mix lightly with a fork to combine. Add oregano, cumin, salt, and pepper and mix lightly with a fork to combine. Combine more thoroughly with hands, being careful not to over mix. Separate meat mixture into 6 even portions and form into patties. Set patties on a board.
– Heat nonstick grill pan over medium-high heat.
– Heat olive oil and butter in nonstick skillet over medium heat for 1 minute. Add onion slices to skillet and toss in the oil and butter. Add salt, pepper, oregano, and cumin and toss. Continue to saute onions, but start cooking burgers.
– Place patties on grill pan and cook for 2 1/2 minutes on 1 side. Flip patties and place cheese on top of each. Cook for 1 minute and then tent foil over patties and cook for 1 1/2 minutes. Remove patties from grill and place on a clean board. Replace foil tent over patties and let rest for 5 minutes. Turn heat under grill pan down to low and give pan a quick wipe with a damp paper towel (held in tongs).
– Once onions start to turn slightly golden, pour bourbon into skillet, off the burner. Once alcohol cooks off, turn heat under skillet down to low, and let onions absorb liquid.
– Place bun halves on grill pan and toast until lightly golden, 1 to 2 minutes. Remove from grill pan and butter with 1/2 tablespoon of butter per bun. Place 1 patty on each bun bottom, top with approximately 1/4 cup onions, and bun top.
Recipe courtesy Sarah Sommerfield