From Jim Bean to Wild Turkey
Burgers are quite simply the easiest thing to throw together while pleasing all palates. This burger recipe is a family secret but evidently im putting it out to the world…sharing is caring right!? The pillar of this recipe is the burger patty, and my dad made the BEST burgers out there. He would call them “Designer Burgs” because they were just that; Designer and truly delicious. The recipe for the burger patty can be used with any variation of toppings. This version is one of my favourites because it draws a little inspiration from the south with the bourbon and bacon, but the goat cheese evelates it with a tang and freshness. Serve this alongside a pitcher of Bourbon Lemonade and you my friend, have yourself a party.
- These patties can be assembled in advance and thrown on the grill when you are ready to eat. They make for a quick and easy summer dinner!
- I use a mixture of beef, veal and pork for the patties. In Quebec, this is the sort of thing that comes packaged together. If you cannot find this at your grocer, look for .3lb of beef, .3lb of pork and .3 lb veal, essentially 135 grams of each.
- Grease your grill! Some grill masters may think this cheating but grease your grill up! Spray BBQ pam or any degreaser on your grill to ensure your patties don’t stick.
- I mentioned Bourbon Lemonade, one of my favourite cocktails…here is the recipe. You’re welcome my friends.
- 1 lb Ground meat (beef, veal and pork mix)
- 1 pack of onion soup mix (This is the magic ingredient, I personally prefer Lipton)
- 1 egg
- 2 tbl Worcestershire sauce
- 250g goat cheese
- Sprig of thyme leaves
- 1 tbl honey
- 3 tbl bourbon (My personal favourite is Jim Bean)
- 12 bacon strips
- 2 big white onions
- 2 tbl butter (1 tbl for onions and 1 tbl for brioche buns)
- Spring lettuce or arugula
- 6 Brioche buns (smaller size ones)
- As I always say, prepare your “Mise”! Thinly slice onions, remove thyme leaves and crumble goat cheese.
- Place bacon on a baking sheet lined with aluminum foil and bake for 25 minutes at 350℉. This allows for a quick clean up!
- While the bacon is baking, mix the ground meat, onion soup mix, egg and worcestershire in a medium sized bowl. I use my hands to mix the ground meat to really get it incorporated (I use latex gloves to avoid mess).
- Shape the patties into baseball size balls and press them flat onto a plate and cover with cling film, set aside in fridge.
- Onion time! In a medium saucepan, over medium heat, melt butter and add onions and sugar. Stirring often, allow the onions to caramelize. This should take 10-15 minutes. Once onions are golden brown, add bourbon and cook for another 3 minutes to cook out the alcohol or flambe!
- Saute onions in butter and brown sugar, this should take 10 minutes. Once onions are caramelized, add the bourbon.
- In a small bowl mix the goat cheese, thyme and honey together, set aside.
- Grill the burgers (or pan fry) on medium heat until the internal temperature reaches 160℉. Or until the juices from the burger run clear.
- Butter brioche buns with mayonnaise and place in a pan on high heat to crisp the bun until golden brown.
- Prepare the burgers; layer the lettuce on the bottom bun, top it with caramelized onions, then the patty, spread the goat cheese on top, add the bacon and finally the onions. Place the top bun on your designer burger and enjoy!