Recipe courtesy of Sarah Sommerfield
Bourbon Burger
- Level: Intermediate
- Yield: 5 (6-ounce) burgers
- Total: 37 min
- Prep: 20 min
- Inactive: 5 min
- Cook: 12 min
Ingredients
Burger Patties and Cheese:
30 ounces ground chuck (20 percent fat)
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 ounces Dubliner cheese (Kerrygold brand), thinly sliced and divided into 6 (1-ounce) servings
Sauteed Onions:
1 tablespoon olive oil
1 tablespoon unsalted butter (European style)
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 bourbon (recommended: Bulleit brand)
Buns:
Brioche hamburger-sized buns, halved
3 tablespoons unsalted butter (European style), at room temperature
Directions
- Combine well-chilled ground chuck 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.
- Serve and enjoy!