This burger is juicy, messy and the sweet tang of the bourbon BBQ sauce makes it an instant winner. You can add bacon to make it even more decadent. The addition of the pickles is a must to cut through the sticky and spicy sugariness of the BBQ sauce.
8 oz each of sirloin, brisket and short rib meat – ground by the butcher
4 potato buns – toasted
Kosher salt and fresh cracked pepper
Sliced heirloom tomatoes
Dill pickles – (recipe nelow)
Bourbon BBQ sauce – (recipe below)
2 regular onions – cut in half and sliced thinly through a mandolin
Mix all ground meats (ensure you have taken them out of the fridge so they are chilled). Form 4 patties (slightly larger than the bun), season with kosher salt and pepper and make an indentation on the top of each with your thumb. Cook for about 3 minutes on each side for medium rare. To form a crust without flipping them over. Spread the mayo on the sliced buns and place them over the griddle to toast them.
Meantime, fry the onions in copious amount of oil till crispy and drain on paper towels.
Assemble the burger after the patties have cooked and rested for about 3 minutes with the pickled cucumbers, tomato, lettuce and meat patties. Dollop the BBQ sauce on top of each patty and pile high with the crispy onions.
BOURBON BBQ SAUCE
Kentucky is well known for its spectacular Bourbons, so it stands to reason that the addition of Bourbon is infused into many of their sauces. This one is soon to become one of your faves! Talk about a BBQ sauce with big personality, its bold, large and in charge!
½ red onion – chopped
1 medium Vidalia onion – chopped
3 TBSP of the pork rub
¼ cup of Bourbon
½ cup of the cooking sauce from pan where the pork has cooked
¼ cup of ACV – Apple Cider Vinegar
½ cup of water
2 TBSP tomato paste
¼ cup of molasses
2 Chipotle peppers in adobo (or more for additional kick)
2 bay leaves
2 TBSP of beef demiglace
3-4 dashes of liquid smoke
1 TSP of ground mustard powder
2 TBSP of Worcestershire sauce
¼ cup of brown sugar
1 cup of Catsup
1 TSP of instant coffee powder (or ¼ cup of regular coffee)
Sweat the onions in some butter. Add the 3 TBSP of the dry pork rub to the pan to color the onions; cook off the spices for a few minutes to release their oils. Add the bourbon and reduce for a few minutes, then add the demiglace. Incorporate the tomato paste and cook for an additional minute, then add all other ingredients. Cook down for about 30-45 minutes. The sauce will thicken as it cools down. Puree with an immersion blender. Sauce will keep in a mason jar refrigerated up to 1 month.
3 TBSP sugar
2 TSP of Kosher salt
2 garlic cloves – smashed
½ TSP mustard seeds
½ TSP coriander seeds
Pinch of dill seeds
1 cup of hot water
1 TBSP chopped fresh dill
1 LB of Kirby cucumbers – unpeeled and sliced about ¼“ thick
1 ¼ cups of distilled white vinegar
In a bowl add the salt, sugar, seeds and vinegar. Pour the hot water and whisk to dissolve the sugar and salt. Allow it to cool.
In a large mason jar with a lid, add the cucumbers, garlic and fresh dill and ensure they are packed tight. Pour the cooled brine to cover them and place them in the fridge overnight. They will keep refrigerated up to 2 weeks.