Whiskey Burger

Whiskey Burger
Juicy, spicy and drunk with whiskey super burger to deliciously accompany male population that will be "camping" in the living room or on our terrace with the first whistle of the referee for the start of Mundial 2014!
They will love them. Do not forget that the older children always remain children and junk food is their first choice!
Knead fluffy homemade burger buns and make a very spicy sauce full in whiskey. Packing them with crispy bacon and melted cheddar (no lettuce and the like, sinful). Sprinkle with lots of wavy chips of barbecue taste and put on the edge of each dish chili peppers Jalapeños pickle, to fire up the blood even more, to intensify ecstasy and passion and adrenaline flowing more abundant than beer.
Take care, do not forget them outside of the refrigerator, huh? Sacrilege…
Your Own!
work: 1h:00′ time: 1h:30′ easy:

Whiskey Burger Whiskey Burger

Ingredients (∼10 burgers)

  • 1400 gr (3.1 lbs) minced meat half pork and half veal
  • 1 ripe tomato, chopped
  • 1 onion, chopped
  • 4 garlic cloves, mashed
  • ½ bunched parsley, chopped
  • 3 slices of toast in crumbs
  • 70 gr (2.5 oz) olive oil
  • salt & pepper
  • soda water
In the mixer, add all ingredients except the soda, which add gradually depending how much you will need to become a soft mass which is molded easily.
By the accessory of the kneading hook, knead the mixture for 10 minutes until to mix the ingredients well and be fluffy. Put the bowl in the refrigerator.

Whiskey sauce/ garnish

  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 onion, cut into crescents
  • 1 bay leaf
  • 1 tbsp tomato paste
  • 100 gr (5.3 oz) bouillon
  • 100 gr (5.3 oz) whiskey
  • 1 tbsp softened butter
  • 1 tbsp flour
  • salt & pepper
  • cheddar cheese slices
  • 10 slices of bacon
In a wide pan, add the olive oil and butter to burn. Add the onion and sauté until polish and brown slightly. Add the beef broth and bring to a boil over low heat.
Add the tomato paste and the whiskey. Leave it for a while to evaporate the alcohol and add the flour-butter mixture. Stir and add salt and pepper.
Once the sauce gets concentrated, it is ready and remove from heat.
Shape burgers big, round, with a weight of 160-180gr (5.6 - 6.3 oz). Place them in a row in a shallow baking pan onto foil. At the edges spread the bacon.
Bake in oven grill, to brown. You turn them once. When you draw, lean on them a slice of cheese, which will melt from the heat of the burger.
Serve onto toasted buns, with 1-2 slices of bacon and topped with whiskey sauce.
Whiskey Burger Whiskey Burger
When removing from the oven to turn, if any water in the pan, pour in the sink tilting it slightly.
We can bake the burgers on a rack but in this case we need to put a tray beneath for the burger juices.
Whiskey Burger

Zambia Sifaki