Bourbon Burger by Divya Gugnani |

Behind the Recipes

Bourbon Burger by Divya Gugnani

Makes 5 (6 oz) burgers servings

INGREDIENTS:

Burger Patties and Cheese:
30 oz ground chuck
2 1/2 tbsp. bourbon
1 1/2 tbsp. Worcestershire sauce
1 tsp. dried oregano
1 tsp. ground cumin
1 1/4 tsp. table salt
30 grinds fresh black pepper
6 oz Provolone cheese

Onions:
1 tbsp. olive oil
1 tbsp. unsalted butter
1 large thinly slices red onion
1/4 tsp. table salt
8 grinds fresh black pepper
1/4 tsp. dried oregano
1/4 tsp. ground cumin
1/4 cup bourbon

Buns:
Brioche hamburger-sized buns cut in half
3 tbsp. room temperature unsalted butter

PREPARATION:

1. Combine chilled ground chuck with bourbon and Worcestershire sauce, mixing lightly with a fork.

2. Add oregano, cumin, salt, and pepper. Combine with hands, but be careful not to over work the mixture.

3. Make 6 same sized patties. Set them aside.

4. Heat nonstik skillet over medium-high heat. Heat olive oil and butter for 1 minute.

5. Add onions and toss in the oil and butter.

6. Add salt and pepper, cumin, and oregano. Toss well, continuing to saute onions.

7. Place burgers on grill pan and cook for 2 1/2 minutes on one side. Flip burgers and place cheese on top. Cook for 1 minute, tent foil over burger, and cook for another 1 1/2 minutes. Remove burgers from heat, but leave them covered in foil for 5 more minutes.

8. Add bourbon to golden onions, and remove from heat. Once the alcohol cooks out, place back over low heat to allow onions to soak in the juices.

9. Toast buns, about 1-2 minutes. Butter each bun with 1/2 tablespoon of butter.

10. Place burger on bun, top with onion, and enjoy!