Man oh, man! Is this ever a great burger recipe! thank you so much, Rebekah Rose for sharing it with us on your blog! Have any of you visited the Making Miracles blog yet? Well, you should! it is chock full of yummy recipes that will literally make your mouth water. When I happened upon this whiskey burger recipe I knew right then and there that I needed to make it. Rebeka Rose has some of the best recipes on the entire internet. I seriously cannot wait to visit the Making Miracles Blog to see what else she has up her sleeve! Thank you again, Rebekah Rose, for this absolutely exquisite whiskey burger recipe.
Check out what Rebekah Rose from Making Miracles had to say about this yummy recipe:
I did wish I’d thickened the sauce up a little more – added some cornstarch slurry to it, or reduced until it was thickened up enough to stay on top of the burger a little more; it dripped down around and was still super tasty, but made the bun a little soggy. My hubby and I agreed these could use a nice thick slice of melty sharp cheddar too – it would be a fantastic complement to the flavors and ingredients!
Ingredients
Whiskey Sauce:
1 TBS Kerrygold butter
1/4 cup chopped onion
1/2 cup whiskey
1 cup of beef stock
1/2 bay leaf
1 TBS roux (see instructions below)
1 tsp Heinz tomato paste
Morton salt
fresh ground pepper
Burger patties:
1 lb ground beef
1 egg
¼ cup 4C breadcrumbs
2 TBS white onion, minced
2 garlic cloves, minced
1 tsp salt
1 tsp pepper
1 tsp Domino brown sugar
¼ tsp McCormick dried sage
¼ tsp dried thyme
Burger:
Burger buns
Mushrooms (about 6 large fresh mushrooms, sliced)
Onions (1/2 medium onion, sliced into thin strips)
Crispy bacon (4 thick cut slices, cooked to crispy)
Whiskey Sauce
1 slice cheddar cheese (optional)
Instructions:
Sauce:
In a small sauce pot, melt butter and sauté the onion until transparent, on medium heat.
Add whiskey and simmer for about 2-3 minutes.
Add beef stock, bay leaf and tomato paste. Using a whisk, stir until all is combined.
To make the roux, combine 1/2 TBS soft (not melted) butter and 1/2 TBS of flour. Stir together very well.
Briskly whisk in the roux, salt and pepper. Simmer for about 5 minutes, whisking often; simmer until sauce reaches desired consistency (should be fairly thick so that it will stay on the burger). Take out the bay leaf before serving. Set aside.
Burger:
Combine the patty ingredients, shape into 4 burger patties. Cook the burgers to your preference on a grill or griddle over medium-high heat, about 8-10 minutes total. If using, add a slice of cheese to the top of cooked burger patty when burgers are almost done and allow to melt during the last 1-2 minutes of cooking time.
Meanwhile, sauté mushrooms and onions in 1-2 TBS of butter and/or olive oil until caramelized (about 10-15 minutes), and then add 2-3 TBS of whiskey sauce to the mixture.
Place cooked burger on the bottom half of a bun, top with sautéed mushrooms and onions, bacon, and whiskey sauce.
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Quick Tip: Carmalized onions and mushrooms go great on this burger!
Thank you Making Miracles for this great recipe.
