Ultimate Bourbon Burger
Rabbit Hole Distillery
There is just something magical about a large juicy burger - no matter what time of year it is. It can be adapted to fit almost any occasion, and is served at 5-star restaurants and corner pubs. This burger recipe combines the juiciness and saltiness of the burger with the complexity of bourbon; caramel notes, spiciness and richness. if you are looking to wow your guests, then this is the burger you'll want to serve.
3 pounds ground chuck - 80/20 ratio
2.5 ounces premium bourbon
1.5 tablespoons Worcestershire sauce
½ teaspoons pink Himalayan sea salt
12 ounces of Gruyère cheese cut or shredded into six equal portions
12 slices of cooked thick-sliced bacon
1 teaspoon fresh ground black pepper
1.5 teaspoons ground cumin
- 1 tablespoon olive oil
- 1/4 teaspoon ground cumin
2 oz High Rye Bourbon
1 large white onion sliced very thinly
1/4 teaspoon more of pink sea salt
1 tablespoon unsalted butter
½ teaspoon freshly ground black pepper
3-4 tablespoons unsalted butter - room temperature
6 Brioche hamburger-sized buns, halved
Bourbon Onion Topping
Grilled Brioche Buns
Combine ground chuck with bourbon, cumin, salt, pepper.and Worcestershire sauce and mix lightly with hands.
Separate meat mixture into 6 even parts and form into thick and evenly made patties. Set patties on a board
Heat nonstick skillet over medium-high heat.
Place patties in pan and cook for about 2 1/2 minutes on one side. Flip patties and place cheese on top of each. Cook for 2.5 more minutes (or until medium/med-well and then tent some aluminum foil over patties and turn heat off. Let site for about 2 minutes. Remove patties from pan and place on a clean cutting board.
Bourbon Grilled Onions
Heat olive oil and butter in nonstick skillet over medium heat for about 1 minute. Add onion slices to skillet stir. Add salt, pepper, and cumin and continue moving onions around.
Once onions start to turn slightly golden, pour bourbon into skillet, turn off burner and let sit for about 2 minutes.
Lightly butter bun halves, and then toast face down in a skillet until golden (like a grilled cheese sandwich). Remove from heat.
Place a bun bottom on a plate, add a burger. Add 2 strips of bacon, and then top with about 1/6 of the grilled bourbon onions. Place top bun on burger and enjoy immediately with a premium bourbon poured neat or on the rocks.