Whiskeyburgers. Yeah, they're as awesome as the name sounds.Submitted by skrapmetal at 2015-05-27 22:29:59 EDT
Rating: 1.66 on 12 ratings (26 reviews) (Review this item) (V)
Over the weekend MLWaI had some friends over to swim in the pool, shoot some pool, set up a betting pool on the Indy 500, and pool our collective arsenals for some target practice in the back yard. Loads of fun, all. After the target practice/contest (the CZ455 in 22WMR is an awesome contest-winning implement) and the Indy race (his name is Juan Pablo Montoya, he won my race, I should prepare to lose my bet), MLW and some of the guests were shooting pool while others were floating in the pool and I was preparing the burgers.
Unbeknownst to me until I looked, it so happened that I was out of ketchup. I know: an American without ketchup... it's like a Mexican without salsa picante or a Canadian without gravy. Or a Brit without curry. Nonetheless, it was a terrible, undeniable fact. Ketchup is part of my burger recipe. It is one of the spokes in the wheel of awesome that is my burger recipe, which in turn does its part to help roll the monster truck of awesome that is any meal I feed to you right over your completely unprepared face. How to make my super-secret burger recipe without ketchup? I had to improvise. So, instead of trying to come up with a substitute for ketchup which would only be a disappointment, I made up a recipe based on the stuff I had and the positive results of some previous experiments. The outcome in this instance was well beyond acceptable and strayed deeply into the "write this down so you can do it again" realm. So I did, and here it is. This recipe makes 12 burgers. You can proportion it up or down.
4 lb 93% lean Angus beef, ground medium
6 oz Jack Daniel's Tennessee Whiskey
1/4 cup Outback Steakhouse Beef Seasoning (look up a recipe online, it'll be close enough)
12 thick slices of bacon
4 eggs, beaten
'Some' panko breadcrumbs
1/4 cup French salad dressing
1/4 cup molasses-based BBQ sauce
1/4 cup grated parmesan cheese
1 tsp table salt
1 tsp ground black pepper
12 3mm (1/8") slices fontina cheese
12 kaiser or sesame rolls, split and toasted on the grill
2 "Ugly" (heirloom) tomatoes
1 head leaf lettuce
1 white onion
Preheat grill on high for all burners
Split the buns and set them aside
Put the fontina cheese slices on a plate and set them aside
Put the bacon slices on a different plate and set them aside
Leave the panko crumbs in the container they come in and set them aside
Pull off 12 leaves of lettuce, rinse, and set aside
Slice the onion into 12 equal portions and set it aside
Slice the tomatoes into 12 slices and set aside
Put everything else in a glass or stainless steel bowl and mix together thoroughly - use your hands; it's just dead cow muscle ya pansy
See how wet and gloppy the mix is?
Add panko a bit at a time and mix thoroughly to absorb moisture, until the mix is wetter than Play-Dough® but drier than peanut butter
Divide into 12 equal portions and flatten to about 12mm (1/2 inch) patties
Turn one section of the grill off to be the cooler portion of the grill.
Grill burger patties both sides to leave good grill marks and thorough through-cooking, then move to cooler portion of grill and top with Fontina cheese slice
Grill bacon until cooked, place with patties to rest on cooler portion of grill
Toast buns on grill
Bring buns, patties, bacon, lettuce, tomato, and onion to table on plates - build your own burger
No ketchup allowed. What are you, like five?
The alcohol cooks off so you're left with that great JD/BBQ flavor in a very moist, firm and palatable burger. Try to avoid other toppings that will mask the subtle deliciousness of this recipe such as mayo, strong mustard, vinegar-based BBQ sauces, or farm-grade low-sulphur diesel fuel.
If you like, you *may* blot the tomato slices with a paper towel and then allow them to rest in a small bit of good quality balsamic vinegar with some salt and pepper. This is actually quite taysteh.