Whiskey Burger Recipe

Make the sauce

In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon minced chipotle in adobo (start with less and add to taste), 1 teaspoon fresh lime juice, 1/4 teaspoon smoked paprika and 1/8 teaspoon salt. Whisk until smooth. Taste and adjust heat or acidity. Refrigerate while preparing the rest of the burger.

Cook the bacon

Place bacon slices in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until crisp, about 8–10 minutes. Transfer to a paper towel-lined plate to drain. Keep skillet (do not wipe) for searing patties.

Prepare jalapeños

While bacon cooks, slice jalapeños into thin rounds. For milder heat remove seeds and membranes; for more heat leave them. Set aside.

Form patties

Divide 1 lb ground Angus into four equal portions (about 4 oz each) for quarter-pound patties. Gently form each into a patty about 3.5–4 inches wide and 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to reduce bulging during cooking.

Season and incorporate whiskey

Lightly season both sides of each patty with 1 tsp kosher salt and 1/2 tsp black pepper distributed across patties. Sprinkle 1 tablespoon Worcestershire and 1 tablespoon whiskey across the meat and gently press to incorporate—do not overwork the meat.

Sear the patties

Heat the skillet used for bacon (or a clean heavy skillet/grill) over medium-high heat until very hot. Add a thin film of neutral oil if pan is dry. Place patties in skillet without crowding. Cook 3–4 minutes on first side undisturbed for a good crust. Flip and cook 2–3 minutes on second side for medium; adjust 1–2 minutes for desired doneness.

Melt cheese

About 1 minute before the patties are done, place a slice of cheddar on each patty and cover the skillet with a lid or tent with foil to melt the cheese, about 1 minute.

Optional whiskey flame/glaze

If you want a faint whiskey flavor on top: remove pan from heat, add 1 tablespoon whiskey to the pan (away from face), quickly tilt to ignite with a long lighter if comfortable and experienced, let flames subside, then return patties to pan. Alternatively, brush a mixture of 1 tsp whiskey + 1 tsp brown sugar on patties and briefly sear for a caramelized glaze. Only perform flambé with caution.

Toast buns

Butter the cut faces of each bun with 1/2 tablespoon unsalted butter. Toast buttered sides in a clean skillet over medium heat until golden, about 1–2 minutes.

Assemble burgers

Spread about 1 to 1 1/2 tablespoons chipotle mayo on the bottom bun. Add a lettuce leaf (optional), then the cheesy patty, two slices of crisp bacon per burger, a few jalapeño slices to taste, tomato slice and pickles as desired. Finish with more mayo on the top bun and close. Serve immediately.