Whiskey Legend Burger Recipe

Melt butter in a small saucepan over medium heat. Add the diced onion and cook until soft and translucent, about 4–5 minutes.

Add minced garlic and cook 30 seconds until fragrant.

Stir in ketchup, apple cider vinegar, maple syrup, brown sugar, Dijon, smoked paprika, hot sauce (if using), salt and pepper. Bring to a gentle simmer.

Carefully add whiskey, stir and simmer gently for 6–8 minutes to reduce and meld flavors. Do not flame. Sauce should thicken slightly. Remove from heat and let cool to warm; set aside.

Whisk together mayonnaise, Sriracha, smoked paprika, lemon juice and salt in a small bowl until smooth. Taste and adjust heat or acidity. Refrigerate until ready to use.

Cut potatoes into 1/4"–1/3" fries. Rinse under cold water until water runs clear to remove excess starch, then pat dry thoroughly with towels.

Toss dried fries with cornstarch (optional) to coat lightly, then season with kosher salt and black pepper.

Heat vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry potatoes in batches 3–4 minutes until pale gold and soft; remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Return fries to oil in batches and fry 1–2 minutes more until crisp and golden. Drain, season with additional salt if desired, and keep warm.

Preheat a large cast-iron griddle or skillet over high heat until smoking hot. Have a sturdy metal spatula and a flat press ready.

Season each 4-ounce beef ball lightly with salt and black pepper on all sides.

Add 1–2 tbs vegetable oil to the hot griddle and spread. Place two beef balls on the griddle (do not overcrowd). Using the spatula, press each ball firmly and evenly into a thin patty (about 1/4" thick). Hold pressure for 10–15 seconds to form good crust.

Cook uncovered for 2–3 minutes until edges are deeply browned and crisp. Flip patties, immediately top each with a slice of cheddar cheese, and cook another 45–60 seconds until cheese melts and patty is cooked through. Repeat with remaining patties, adding more oil as needed.

While final patties cook, toast buns cut-side down on the griddle until golden, about 30–45 seconds.

Cook bacon in a skillet over medium heat until crisp, 6–8 minutes, turning. Drain on paper towels and keep warm.

Assemble the Whiskey Legend Burger: spread about 1 tbs maple whiskey BBQ sauce on the bottom bun, add spicy mayo to the top bun (about 1 tbs). Place a cheese-topped smash patty on the bottom bun, then 2 strips of bacon, another patty, a drizzle (about 1 tbs) more BBQ sauce, and a small handful (about 1/4 cup) of hickory-smoked onion sticks for crunch. Cap with the top bun.

Serve immediately with fries on the side and remaining BBQ sauce available for dipping.