Whiskey Burger Food

WHISKEY BURGER

Steps:

• Pour the whiskey into a shallow dish that will hold all the hamburger patties in one layer. Place the hamburgers in the whiskey and top with the chopped garlic. Marinate the burgers for 30 minutes on one side, then flip over for another 30 minutes on the other side.
• To make the onions, add the olive oil and the butter to a skillet over medium-low heat. Add the onions and salt and cook turning the onions often for 30 minutes until they are brown and caramelized. When the onions are done, set them aside in a bowl covered with foil.
• Grill the burgers over medium-high heat for 5 minutes per side for a medium/medium rare burger. Refer to the temperature chart in the post for correct temperatures.
• The last minute of cooking, add two slices of cheese to each burger and close the lid to melt the cheese.
• Remove the hamburgers to a platter.
• Top the hamburgers with some of the caramelized onions and a trip of bacon then serve.

WHISKEY HAMBURGERS

Steps:

• Preheat an outdoor grill for medium-high heat; lightly oil the grate.
• Combine the ground beef, beer, Worcestershire sauce, whiskey, garlic powder, onion powder, salt, and pepper in a bowl; mix until evenly combined. Shape the mixture into 6 patties.
• Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 5 to 8 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

WHISKEY CHEDDAR BURGERS

Steps:

• In a large bowl, combine the first 11 ingredients. Add beef; mix lightly but thoroughly. Shape into eight 1/2-in.-thick patties., On a greased grill, cook burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160°. Serve burgers on rolls with toppings as desired. Freeze option: Place patties on a waxed paper-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to an airtight container; return to freezer. To use, grill frozen patties as directed, increasing time as necessary for a thermometer to read 160°.