(printable recipe)
makes 4 burgers
1 lb organic, grass-fed ground beef
3 cloves garlic, minced
1/2 t dry mustard
1/4 t ground allspice
1/4 t coriander
1/4 t ground juniper berries
1/8 t ground cinnamon
1/8 t white pepper
4 oz Irish Dubliner cheese, sliced
Whiskey Caramelized onions (recipe below)
In medium size bowl, add all ingredients and mix with hands quickly until combined. Do not over-mix. Shape into patties and allow to rest at room temperature for 10 minutes.
Preheat grill to high heat for direct grilling. When ready to cook, brush and oil the grill grate.
Place burgers on the hot grate and grill until cooked through, 5-7 minutes a side for medium. To test for done-ness, insert an instant-read thermometer through the side of the burger into the center. The temp should be at least 160 degrees F for medium.
Serve burgers on rye foccaccia smeared with a nice grainy mustard, topped with melted Irish Dubliner cheese, and piled high with whiskey-caramelized onions.
Whiskey-caramelized Onions
1 1/2 T butter
1 T extra virgin olive oil
2 large onions, thinly sliced
pinch of salt
3 oz. Irish whiskey
In large, heavy skillet over medium-high heat, melt butter and oil. Add sliced onions and a pinch of salt. Stir to coat onions with butter and allow to cook undisturbed for 5-10 minutes, or until beginning to brown.
Continue to cook onions, stirring occasionally, until well caramelized (turning down the heat if the onions appear to be browning too quickly).
Add whiskey to onions and stir to incorporate. Simmer until the alcohol flavor has dissipated and there is very little moisture left in the pan.
1 comment:
I just have to try this! The whiskey caramelized onions on top of the burger are the icing on the proverbial cake!! Sounds amazing!! Can't wait to make it and dive into it! :)
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