Whiskey Burger Deluxe
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
approx. 6 burgers
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Fire plate
Ingredients
• 900 g ground beef
• 12 slices of cheddar
• 6 burger buns
• 12 slices bacon
• 230 ml pineapple juice
• 1 tbsp olive oil
• 1 onion
• 3 cloves of garlic
• 6 tablespoons brown sugar
• 1 teaspoon granulated ginger
• 115 ml soy sauce
• 60 ml water
• 1 teaspoon red Tabasco
• 80 ml whiskey
• Salt
• Pepper
• and what else you can do
Burger needs: lettuce, tomato,
caramelized onions,
Bbq sauce,...
The "must-have
Set for burger fans
is available here
preparation
➊ First prepare the glaze for the burgers. To do this, finely chop the onion and garlic and fry both in a pan with a splash of olive oil.
➋ When the onion is translucent, deglaze everything with the pineapple juice, 4 tablespoons of the whiskey, the soy sauce and the water. Then stir in the sugar, ginger and Tabasco until the sugar has dissolved. Now let the sauce simmer until it has a syrupy consistency.
Add the remaining whiskey to the meat and season to your liking. Knead everything well and form 6 patties of 150 g each.
➌ Prepare the grill for direct and indirect grilling and heat it to 220 °C. Grill the bacon in the indirect area until it is crispy.
➍ Grill the patties for 3 minutes over direct heat and then turn them over. As soon as the patties have been turned, brush the grilled side generously with the whiskey sauce and add the cheese to top.
R ecipe by Bjoern Terhorst
Anyone who lands on the "Time to Meat" website (www.time-to-meat.de) and is not yet hungry is guaranteed to be when they first browse through the various sections. The person responsible for this is passionate griller and IT specialist Bjoern Terhorst from Lampertheim in southern Hesse. In addition to his job, he is a master of the culinary game with fire - and knows how to awaken this passion in others with great esprit through his grill seminars and steak tastings. For FIRE&FOOD, Bjoern has dedicated himself to the grill classic, the burger.
Recipe from FIRE&FOOD issue 03/2020
