Whiskey Burger Deluxe
Recipe Facts
Difficulty:
easy ◉◉◎◎◎
Yield:
approx. 6 burgers
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Griddle plate
Ingredients
• 900 g ground beef
• 12 slices of cheddar
• 6 burger buns
• 12 slices of bacon
• 230 ml pineapple juice
• 1 tbsp olive oil
• 1 onion
• 3 cloves garlic
• 6 tbsp brown sugar
• 1 tsp granulated ginger
• 115 ml soy sauce
• 60 ml water
• 1 tsp red Tabasco
• 80 ml whiskey
• salt
• pepper
• and other burger essentials:
lettuce, tomato,
caramelized onions,
BBQ sauce,...
Preparation
➊ First, prepare the glaze for the burgers. For this, finely chop the onion and garlic and sauté both in a pot with a dash of olive oil.
➋ When the onion is translucent, deglaze everything with the pineapple juice, 4 tablespoons of the whiskey, the soy sauce, and the water. Then stir in the sugar, ginger, and Tabasco until the sugar has dissolved. Let the sauce simmer until it has a syrupy consistency.
Add the remaining whiskey to the meat and season to your liking. Knead everything well and form 6 patties of 150g each.
➌ Prepare the grill for direct and indirect grilling and preheat to 220 °C. Grill the bacon in the indirect zone until crispy.
➍ Grill the patties over direct heat for 3 minutes, then flip them. Once the patties are flipped, generously brush the already grilled side with the whiskey sauce and add the cheese to melt.
Recipe by Bjoern Terhorst
Anyone who lands on the "Time to Meat" website (www.time-to-meat.de) and isn't hungry yet will definitely be after a quick browse through the different categories. This is thanks to passionate griller and IT specialist Bjoern Terhorst from Lampertheim in southern Hesse. In addition to his job, he masters the culinary art of playing with fire – and knows how to awaken this passion in others through his grilling seminars and steak tastings. For FIRE&FOOD, Bjoern has dedicated himself to the burger, a grilling classic.
Recipe from FIRE&FOOD Issue 03/2020
