Bourbon St Burger And Fries Recipe

Saute aromatics and reduce bourbon

Heat 1 teaspoon vegetable oil in a small saucepan over medium heat. Add the minced shallot and cook 2–3 minutes until translucent. Add garlic and cook 30 seconds. Pour in the bourbon carefully and let it simmer briskly for 1–2 minutes to cook off some alcohol and reduce slightly.

Finish the sauce

Add ketchup, apple cider vinegar, brown sugar, Dijon, soy sauce, hot sauce (if using), black pepper and 1/4 teaspoon salt. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer, stirring occasionally, 8–10 minutes until thickened slightly. Taste and adjust seasoning. Keep warm; sauce will thicken as it cools.

Prep potatoes

Peel if you prefer (skins on are fine). Cut each potato into 1/4–1/3-inch fries. Rinse fries under cold water until water runs clear to remove starch. Pat completely dry with clean kitchen towels or paper towels.

Optional blanch

For extra crispiness, toss the dried fries with 1 teaspoon cornstarch and a pinch of salt until evenly coated.

Fry in two stages

Heat 2 cups neutral oil in a heavy pot or deep fryer to 325°F (160°C). Working in batches, fry potatoes 3–4 minutes until soft but not brown. Remove to a paper-towel lined tray. Increase oil temperature to 375°F (190°C). Fry batches again 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika and 1/2 teaspoon garlic powder; toss to coat evenly.

Form patties

Divide the 1 lb ground beef into 4 equal portions (about 4 oz each). Gently form into patties about 3/4-inch thick, making a slight indentation in the center of each to prevent doming while cooking. Do not overwork the meat.

Season patties

Sprinkle both sides of each patty with kosher salt (about 1/4 tsp per side) and freshly ground black pepper. Brush or rub 1/4 tablespoon Worcestershire sauce across each patty and dust lightly with 1/8 teaspoon smoked paprika per patty.

Cook patties

Heat a cast-iron skillet or heavy grill pan over medium-high heat until very hot. Add a thin film of oil or wipe with a lightly oiled paper towel. Place patties in the pan leaving space between them. Cook 3–4 minutes without moving until a good crust forms. Flip and immediately place a slice of cheddar on each patty. Cook another 3–4 minutes for medium (adjust to desired doneness). Internal temperature should reach 160°F (71°C) for medium-well; cook longer if desired.

Toast buns

While patties finish, spread softened butter on cut sides of buns. Toast in a separate skillet or the oven until golden, about 1–2 minutes in a skillet or 3–4 minutes at 375°F in the oven.

Assemble burgers

Spread about 1 tablespoon bourbon BBQ sauce on the bottom bun (more to taste). Place a lettuce leaf, tomato slice, and the cheeseburger patty on top. Add red onion slices and two pickle slices. Spoon an additional 1 tablespoon of sauce over the cheese or top bun. Finish with top bun. Repeat for remaining burgers.

Optional mayo

Mix 1/4 cup mayonnaise with 1/2 teaspoon hot sauce and spread on buns instead of or in addition to the BBQ sauce.

Serve

Serve burgers immediately with hot fries on the side. Sprinkle fries with minced parsley if desired and pass extra bourbon BBQ sauce for dipping.