Tuesday, January 03, 2012

Moonshiner Burgers

You know how every so often you try something new and it rocks your world?

Yeah, that happened.

This recipe is based on The Pioneer Woman's Spicy Whiskey BBQ Sliders. I read her recipe and then went home and recreated it, changing it along the way.

Oh, my.

It all started with 2 pounds of hamburgers. I shaped them into patties, not too large. You want more sauce on each bite, besides, them you can have more. Salt and pepper the patties.

I cooked them in a cast iron pan on high, until they were dark and crunchy on the outside.

Doesn't matter if they're entirely cooked. They will cook more once the sauce is done.

Repeat until all of the patties are done. Set them on a plate for later.

Add 1 diced onion.

DO NOT scrape the pan out. I used very lean meat, so I didn't have to drain any grease out. If you used regular meat, drain most of the oil out, but make sure you leave all these dark browned bits. They are flavor bits. They will change your life.

Cook the onion a few minutes, until translucent.

See? Yum.

Then add a half a cup of whiskey. Yes, that's right. I said whiskey. I used Jameson, but use whatever you have on hand.

Relax, the alcohol's gonna cook out.

Take it off the heat for this, so the fumes don't catch on fire.

Add in about 3/4 cups of beef stock. Stir it in, then back on the heat.

Bring this to a boil and then simmer for 3-5 minutes until reduced by about half.

By now your kitchen smells amazing.

The fireman was sitting at the kitchen table on his laptop and stopped and got up. What is that? It smells amazing!

Told ya.

Then you add about a half a cup of jarred jalepeno's. Use a fork, don't add the vinegar, but the vinegar on the jalepenos adds some flavor.
Honestly, this doesn't make the dish super spicy. It just adds a nice heat to the end of the bite. And some good flavor. But not overly spicy.

Then you're gonna add about 2 cups of barbeque sauce. Stir it in and add your patties back to the sauce.
As you add the patties, you can flip them to coat and keep adding more.

Just get them down in there as much as you can.

Put a lid on it, turn your stove to medium low and let it simmer for about 5-10 minutes.

You don't want it to reduce anymore at this point, the lid will help keep all of the liquids intact.
Doesn't it look amazing?
You could serve this on a bun, but really? Totally good, right on the plate.

The fireman ate 4 patties! I ate 3.

The sauce is out of this world good. It's rich and flavorful and the little kick of heat at the end just adds some depth.

We ate this on New Year's Day and I already can't wait to make it again.

Wicked good.

The Recipe:
2 pounds hamburger, shaped into smaller patties, salted and peppered.
1 onion diced
1/2 cup whiskey
3/4 cup beef stock
2 cups barbecue sauce ( I used KC Masterpiece Honey)
1/2 cup jarred jalepenos

Brown patties in skillet. Remove from skillet, drain most grease, but not browned bits. Cook onions until translucent. Add whiskey and beef stock with skillet off heat. Replace skillet over burner, bring to boil, boil 3-5 minutes or until reduced by half. Add BBQ sauce and jalepenos, stir to combine. Replace meat, coating each piece. Cover and cook 5-10 minutes to warm and let flavors marry.


1 comment:

Jana said...


I need to invest in some whiskey, I guess. A lot of PW's recipes use it and this looks amazing. :)