Today I fancied beef burgers and so I made some. I was also in a more experimental mood that usual so decided to try something a little different. At least for me anyway. Whisky! Today I cooked Whisky beef burgers with red onion, red onion chutney and gouda cheese in a brioche bun.
First of all – The ingredients. Actually it was fairly simple. For the burgers themselves I used steak mince, Onion granules, garlic paste, salt, pepper and fresh rosemary. Nothing more. Obviously you can choose to add as much flavour to the patty as you like but the sauce etc has a fairly intense flavour and so the meat itself didn’t need much work. I also had red onion chutney, Jura Superstition whisky which is lightly peated (smoky and spicy flavour), gouda cheese and a few brioche buns.
To make the patties themselves I simply mixed the meat with a teaspoon of onion granules, salt and pepper, a squeeze of garlic paste and a few sprigs of very finely chopped rosemary. Obviously all of this depends on how much meat you are using. I had enough to make two large burgers.
To cook the burgers I heated a large frying pan with a little oil and cooked the burgers until brown on both sides. I poured into the pan a good glug of whisky ensuring that I spooned some of it on top of the burgers to flavour all of the meat. I covered the burgers with a frying pan lid (you can use anything else you have available) and turned the heat down to ensure that the burgers cook through.
Once the burgers were cooked, I removed the lid and put one slice of cheese on top of each of the burgers. At the same time, I put the sliced buns into the pan just to toast and soak up some of the juices in the pan. After a few seconds, I removed the buns from the pan and spread a handful of red onion on the bottom half and spread a generous amount of red onion chutney on the top half. Once the cheese had melted on the burgers, I carefully assembled the burgers and tucked in.
I know I’m no professional cook but actually these tasted really good. The combination of beef, cheese and red onion chutney will always be a winner in my opinion. If any of you could provide any suggestions on ways to improve this burger… I am happy to hear them.
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Written by Tomos Newland-Jones @MrNewland66