|
Good morning (afternoon or evening), TL!
I've got a recipe for you this weekend. :D
And it involves alcohol, meat and cheese... And possibly fire!
You don't have to use Jack Daniel's for this; any whiskey will do. :D Jack Daniel's is just one of the more common ones associated with cooking (at least here in the US).
Please note that the ingredient list is scaled for a larger group of people!
Prep time should be about 20 minutes. Cook time is about 9-10 minutes per burger. This recipe will feed make 6-8 burgers. You can scale the ingredients to accommodate more or less people.
INGREDIENTS
- salt
- pepper
- 1 teaspoon of paprika
- 1 teaspoon of garlic powder
- 1/2 can of tomato paste
- 1 teaspoon of liquid smoke
- 1 tablespoon of worcestershire
- 2/3 cup of Jack Daniel’s whiskey (if Jack Daniel’s isn’t your thing, feel free to use any other whiskey)
- pepper jack cheese
- 1 red onion
- 2 tomatoes
- lettuce
- 2 lbs of ground beef
- hamburger buns
PROCEDURE
- Mix the following ingredients in a small bowl: salt, pepper, paprika, and garlic powder.
- Add in your tomato paste.
- Add in your worcestershire and liquid smoke. Stir to combine.
- Add in your whiskey.
- Stir to combine ingredients.
- Add this mixture to your ground beef. You may need to use your hands to properly combine the ground beef and this sauce mixture.
- Set your grill to high heat (if you don’t have a grill, place a pan on high heat).
- Begin shaping your ground beef into round balls (about 1/4 lb). Gently press the balls flat until it forms an even hamburger patty.
- Place your hamburger patties on the grill. Let cook for about 4-5 minutes on each side.
- Place a piece of jack cheese on the patties. The cheese should melt after about 30 seconds.
- When the cheese has melted, remove patties from grill and set aside.
- Slice tomatoes and onions.
- Assemble your burger on top of your hamburger buns: lettuce, onion, tomato, cheese burger (feel free to change the order!)
- Eat!
You can add condiments such as ketchup and mayonnaise if you'd like.
![[image loading]](http://kierpanda.files.wordpress.com/2012/10/blog_jackdanielsburgers_done.jpg)
You can find more pictures on my blog here: http://eatgamelive.com/2012/10/12/handsome-jacks-badass-burgers-whiskey-infused-burgers/
I've also created a facebook fanpage for Eat Game Live! I'll be posting previews of up-coming recipes there...so please like the page if you want your newsfeed to be filled with pictures of food: http://www.facebook.com/eatgamelive
Thanks for reading! <3
 
|
Oh my. That looks delicious. I love burgers... gotta make me some of these 
|
This looks so good, always wanted to make my own burgers but i dread to say ive always been too lazy and just buy them. This inspires me to finally make some myself!
Thanks kierpanda
|
More love for Borderlands 2! Looks great. How do you think these would hold up after freezing? Don't need six burgers, although now that I think about it, my girlfriend might actually eat five by herself.
Also, onions have no place on hamburgers. Blech.
|
On October 13 2012 02:34 ghost_403 wrote:
More love for Borderlands 2! Looks great. How do you think these would hold up after freezing? Don't need six burgers, although now that I think about it, my girlfriend might actually eat five by herself.
Also, onions have no place on hamburgers. Blech.
Poor onions.They just want to be part of the team!
You can just cut the recipe in half, really. This recipe is very flexible, so feel free to scale it down. :D
I've never tried freezing this, but since there is alcohol involved, I don't think they'd turn into solid blocks.
It's best to just freeze the meat alone and then add all of the sauce when you're ready to cook.
|
I wouldn't really expect this fairly low proportion of booze to keep meat from freezing, and even if it does, no harm done; the low temperature is to keep it from rotting (which whiskey will only help with), not to achieve a specific texture. I think it'd freeze fine.
I've had bad experiences with tomato paste (as in, everything I add it to tastes like gross tomato paste instead of whatever else is in it...mostly a problem making tomato sauce). How would you go about substituting fresh or canned tomatoes in this dish? Or is the tomato paste taste just part of what you're going for here?
(Looks tasty)
|
On October 13 2012 03:32 ASoo wrote:
I wouldn't really expect this fairly low proportion of booze to keep meat from freezing, and even if it does, no harm done; the low temperature is to keep it from rotting (which whiskey will only help with), not to achieve a specific texture. I think it'd freeze fine.
I've had bad experiences with tomato paste (as in, everything I add it to tastes like gross tomato paste instead of whatever else is in it...mostly a problem making tomato sauce). How would you go about substituting fresh or canned tomatoes in this dish? Or is the tomato paste taste just part of what you're going for here?
(Looks tasty)
Good to know! :D That solves that mystery. Thanks for clarifying!
The tomato paste is really to just add a subtle taste of tomato while also acting as a thickening agent for the sauce. It also gives the burgers that really burnt red color.
I would just limit the amount of tomato paste. I'm using 1/2 a can for about 6 burgers. So if you plan on cooking less, just use very little. If you're unsure about how much to put, just slowly increment your tomato paste. Take taste-tests between each increment until you get what you're looking for (the sauce itself at this point will be very strong. very smokey and whiskey tasting, but the tomatoes shouldn't be overwhelming).
Also make sure the sauce is well mixed.
You can definitely try using canned (maybe blend it?), but I would suggest straining the liquids. Excess liquid will cause the burger to become watery and it will just fall apart. 
|
i didnt know you could feed make burgers!
|
sounds like something right out of wisconsin. love it!
|
Man, I've heard of beer and burgers, but this is the first whiskey recipe I've seen. I'm intrigued, but I need to finish the wing recipe you made. Curse you, your new-found productivity is out-pacing my ability to cook!
|
God damn these look delicious, gonna make some of these on the BBQ when my brother comes back from China ^^
|
|
|
hrm... i drank the last of my jack (it was honey jack too T_T)
do you think rum would suffice?
|
Oh shiiiiiizleeeee. Those burgers..... mmm. For a large part of my life I'd never really tried burgers, and when I did, oh man a well-made burger is just soooo good :3
Those patties look freaking scrumptious.
|
On October 13 2012 10:21 Psychobabas wrote:
what is liquid smoke?
Liquid smoke is the condensation from burning hickory chips. Water is added to the condensation to make it less intense.
On October 13 2012 10:59 JerKy wrote:
hrm... i drank the last of my jack (it was honey jack too T_T)
do you think rum would suffice?
Noooo! T_T
It will taste very different to substitute whiskey for rum. D: I think just buying another bottle of jack would be best.
|
United States33454 Posts
what's the obsession with close-ups of the finished product and never a full picture
|
You have made me spend more money on things I never buy / have used before for food than anybody else... Thanks 
|
I think I know where the cheese came from. Is it from a little re-sealable plastic bag with a green label going, "Pepper Jack"?
|
On October 13 2012 13:12 Waxangel wrote:
what's the obsession with close-ups of the finished product and never a full picture
Mainly because most of the full pictures don't turn out so well. :\ I had a really bad set up before were most of my pictures were taken in my tiny kitchen.
I set up a better area to take photos now, so you'll actually start seeing more comprehensive photos.
On October 13 2012 13:45 Temerarious Trout wrote:
I think I know where the cheese came from. Is it from a little re-sealable plastic bag with a green label going, "Pepper Jack"?
Red label.
On October 13 2012 13:22 OmniEulogy wrote:You have made me spend more money on things I never buy / have used before for food than anybody else... Thanks
Bawahahaha. :D
your local grocery stores must <3 you now!
|
On October 13 2012 14:00 kierpanda wrote:Show nested quote +On October 13 2012 13:12 Waxangel wrote:
what's the obsession with close-ups of the finished product and never a full picture Mainly because most of the full pictures don't turn out so well. :\ I had a really bad set up before were most of my pictures were taken in my tiny kitchen. I set up a better area to take photos now, so you'll actually start seeing more comprehensive photos. Show nested quote +On October 13 2012 13:45 Temerarious Trout wrote:
I think I know where the cheese came from. Is it from a little re-sealable plastic bag with a green label going, "Pepper Jack"? Red label.
Damn. It has paper between the slices right?
|
|
|
|
|
|
EPT![[image loading]](http://kierpanda.files.wordpress.com/2012/10/blog_jackdanielsburgers_title.jpg)
