Bourbon Street Burger Recipe

Form patties

In a large bowl combine ground beef, kosher salt, black pepper, Worcestershire sauce, and garlic powder. Mix gently with hands until just combined; avoid overworking. Divide into two equal portions and form into 3/4-inch thick patties slightly wider than buns. Make a shallow dimple in the center of each patty with your thumb to prevent doming during cooking.

Cook patties

Heat a large cast-iron skillet or grill over medium-high heat until hot. Add a thin film of oil or spray. Add patties and cook undisturbed 3–4 minutes until a brown crust forms. Flip and add 1 tablespoon Bourbon to the pan (careful of flare-up); cook second side 3–4 minutes for medium, adding cheese slices in the last minute and cover briefly to melt. Internal temperature should reach 160°F (71°C). Remove patties to a plate and tent loosely with foil to rest.

While patties rest, make the sauce in the same skillet to capture fond. Reduce heat to medium and add butter. When melted, add diced onion and shallot and saute 4–5 minutes until softened and translucent. Add minced garlic and cook 30 seconds until fragrant.

Pour in 2 tablespoons Bourbon to deglaze the pan; let it reduce by half (about 1–2 minutes). Add beef stock, Dijon mustard, brown sugar, and soy sauce. Stir and simmer 2–3 minutes. Season with cracked black pepper.

Whisk cornstarch with cold water to form a slurry. Pour slurry into simmering sauce and stir until thickened, about 1 minute. Taste and adjust seasoning. Keep warm off the heat.

Split brioche buns and spread a thin layer of butter on cut sides. Heat a separate skillet over medium heat and toast buns buttered-side down 1–2 minutes until golden and warm. Remove to a plate.

If using the optional spread: mix mayonnaise, hot sauce, and lemon juice in a small bowl. Spread on bottom bun.

Place a lettuce leaf on the bottom bun, add a cheeseburger patty, spoon 1–2 tablespoons of bourbon-pepper sauce over the patty, top with tomato slice, red onion rings, pickles, then crown with the top bun.

Peel (optional) and cut potatoes into 1/4- to 1/2-inch sticks. Rinse under cold water until water runs clear to remove starch, then pat completely dry with paper towels.

In a heavy pot or deep fryer, heat vegetable oil to 325°F (160°C) for the first fry. Working in batches, fry potatoes 3–4 minutes until soft but not colored. Remove and drain on a rack or paper towels.

Increase oil temperature to 375°F (190°C). Fry potatoes a second time in batches 2–3 minutes until golden and crisp. Drain well, immediately season with kosher salt and paprika, tossing to coat.

Serve fries alongside the assembled burgers.