You can call me a burger snob. It’s ok. I know I am. For years I refused to eat beef burgers. I just didn’t really like them and had absolutely no interest in making them for myself. My husband on the other hand loves a good burger so over the years I’ve started eating them again. However, I will never order one in a restaurant or eat one that isn’t made by me. I just don’t like what other people put in their burgers and I don’t like not knowing what is in a burger.
I use only lean ground beef in my burgers and I don’t put much filler in them because there is no need. I do like trying new gourmet burgers that have a good, solid burger at the core but fancy toppings all around. This Tennessee Burger with Bourbon BBQ Sauce had my mouth watering as soon as I saw the picture.
The burger is made with lean ground beef, a lovely onion mixture, and a few seasonings. It’s topped with a bourbon BBQ sauce as well as a red onion bourbon mixture. The flavors are delicious. The BBQ sauce is sweet, tangy, and has a bite from the bourbon. The red onions are cooked with balsamic vinegar and bourbon and then have a lot of flavors from caramelizing them.
It’s a simple burger but the complex flavors really make it something special. I topped it with lettuce but the suggested serving is with a tomato slice. If you like gourmet burgers you need to give this one a try!
Tennessee Burger with Bourbon and BBQ Sauce (adapted from Cooking Light–July 2013)
1 T. olive oil
1 T. sugar
2 c. thinly sliced red onion
5 T. bourbon, divided
1 T. balsamic vinegar
2 garlic cloves, mince
1 t. sea salt
1/2 c. ketchup
1 T. Dijon mustard
1 T. honey
2 t. Frank’s Red Hot
2 t. Worcestershire sauce
3/4 t. smoked paprkia
2 garlic cloves, minced
1/2 t. black pepper
1/2 t. onion powder
1 1/2 lb. lean (90%) ground beef
5 hamburger buns
5 lettuce leaves
1. In a medium skillet heat the olive oil over medium heat. Add the sugar and red onions and cook for 15 minutes or until the onion is caramelized.
2. Add in 3 tablespoons of bourbon, vinegar, 1/2 teaspoon of salt, and the garlic cloves. Cook for 2 minutes or until the liquid is almost evaporated. Remove mixture from heat and cool for 5 minutes.
3. In a small saucepan combine the remaining bourbon, ketchup, Dijon mustard, honey, Frank’s Red Hot, Worcestershire sauce, smoked paprika, garlic cloves, black pepper, and onion powder. Bring to a boil, stirring frequently. Reduce heat and simmer for 5 minutes. Remove from heat.
5. Grill the burgers on a gas grill over medium heat for 4-5 minutes per side.
6. Place 1 tablespoon of BBQ sauce on the bottom of each bun and top with a burger. Place 1-2 tablespoons of the red onion mixture on top of the burger and then top off with the leaf of lettuce.