Whiskey Bbq Burger Recipe

Mix and Form Patties

In a large bowl combine 1 lb ground beef, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1 tsp Worcestershire sauce. Gently mix with your hands just until combined—do not overwork. Divide into two equal portions and form into patties about 3/4 inch thick, slightly wider than the buns to account for shrinkage. Make a shallow dimple in the center of each patty with your thumb to help them cook flat.

Heat the Pan or Grill

Heat a cast-iron skillet or grill over medium-high heat until very hot. Add 1 tablespoon neutral oil to the pan and spread to coat. When the oil shimmers, add the patties. For medium doneness, cook 3-4 minutes per side, flipping once. During the last minute of cooking, top each patty with a cheddar slice and close a lid or tent with foil to melt the cheese. Internal temperature should be 155-160°F for medium; adjust time for desired doneness.

Sauté Aromatics

While patties rest or before cooking patties, melt 1 tablespoon unsalted butter in a small saucepan over medium heat. Add 1/4 cup finely minced yellow onion and sauté 3-4 minutes until softened and translucent. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Flambé/Reduce Whiskey

Carefully add 1/4 cup bourbon or whiskey to the pan. If comfortable and safe, tilt the pan briefly away from you and ignite with a long match to burn off alcohol, or simply simmer 1-2 minutes to reduce—do not leave unattended. Allow the alcohol flame to subside or the liquid to reduce by half.

Make Sauce

Stir in 1/2 cup ketchup, 1 tablespoon apple cider vinegar, 2 tablespoons packed brown sugar, 1 teaspoon Dijon mustard, 1/2 teaspoon smoked paprika, 1/2 teaspoon hot sauce (optional), 1/4 teaspoon salt and 1/4 teaspoon black pepper. Reduce heat to low and simmer 5-7 minutes, stirring occasionally, until thickened to a glossy BBQ consistency. Taste and adjust seasoning or sweetness. Keep warm.

Toast Buns

Spread 1 tablespoon softened butter evenly on the cut faces of 2 burger buns. Place buns, cut-side down, on the hot skillet or grill for 30-60 seconds until golden and crisp. Remove and set aside.

To assemble each WHISKEY BBQ BURGER, spread 1-2 tablespoons of the warm whiskey BBQ sauce on the bottom bun. Place a lettuce leaf and a tomato slice on the sauce to create a moisture barrier. Set the cheesy patty on top, spoon an additional 1 tablespoon whiskey BBQ sauce over the melted cheese, then add a few pickle slices and some thin red onion. Cap with the top bun. Serve immediately with extra sauce on the side.

Leftovers & Storage: Refrigerate leftover sauce in an airtight container for up to 1 week. Store cooked patties in the refrigerator up to 3 days; reheat gently to avoid drying out.