Whiskey Burger
Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour, 10 minutes | Servings: 2
Ingredients:
Pickled Red Onions:
- 1 clove Garlic, crushed
- 1 teaspoon ground Stonemill Peppercorn Grinder
- 1 teaspoon ground Stonemill Sea Salt Grinder
- 2 tablespoons Baker's Corner Granulated Sugar
- 3/4 cup Priano Red Wine Vinegar
- 1 Red Onion, thinly sliced
Burger:
- 1 tablespoon Countryside Creamery Unsalted Butter
- 1 Onion, sliced
- 1 Apple, diced
- 1 1/2 teaspoons ground Stonemill Salt Grinder, divided
- 1 1/2 teaspoons ground Stonemill Peppercorn Grinder, divided
- 2 tablespoons Whiskey
- 1 pound Simply Nature Organic Grass Fed Ground Beef
- 1/2 teaspoon Stonemill Ground Cumin
- 1/2 teaspoon Stonemill Chili Powder
- 2 Specially Selected Brioche Buns
- 5 ounces Simply Nature Organic Arugula & Spinach Mix
- 2 tablespoons Emporium Selection Blue Cheese Crumbles
Directions:
- For the pickled red onions: In a medium pot over medium heat, bring all ingredients except for onion to a boil. Pour over onions in a bowl or mason jar, allow to cool and then reserve in refrigerator.
- For the burgers: In a sauté pan, melt butter on medium-low heat. Add onion and sauté for 10 minutes.
- Add apples, 1/2 teaspoon salt and 1/2 teaspoon pepper. Sauté until onions caramelize and apple softens, about 10 minutes
- Deglaze pan with whiskey. Remove from heat and reserve.
- In a mixing bowl combine ground beef, remaining 1 teaspoon salt, remaining 1 teaspoon pepper, cumin and chili powder. Mix until ingredients are combined.
- Divide beef into four equal portions. Flatten each portion into a thin patty. Place half of the onion mixture in the center of each of two of the patties. Top with remaining patty. Press sides together to seal.
- Grill burgers for 6-8 minutes per side or until internal temperature reaches 145°. Serve over a bed of arugula and spinach mix on the bottom bun, topped with 1 tablespoon of blue cheese and pickled red onions to preference.
Recipe courtesy of the ALDI Test Kitchen.
