Triple-Seared Whiskey Burgers Recipe Is a Flavor Explosion (20 Minutes) by Donna John

Grilling burgers isn't just a summer activity at my house. We grill burgers, steaks, chicken, vegetables and other things all year-round (we are in Texas, so it's easier!). Most times, I either simply season burger patties with salt and black pepper or use a steak seasoning and a few shakes of Worcestershire sauce before grilling. But when I stumbled upon a recipe from John Mitzewich (aka Chef John) on AllRecipes for triple-seared whiskey burgers, it was on.

These burgers sound complicated, but the process is really simple. The patties are coated in oil and sprinkled with sea salt before hitting the grill. They take two short trips off the grill to get soaked in whiskey first, and then soy sauce. The two strong flavors combine to create a beautiful sear and glaze on the burgers. Delish!

All you need to make these grilled burgers for dinner is ground beef, cooking oil, salt, whiskey and soy sauce. If you don't have a grill, cook them in a cast iron skillet. No one will be late for dinner or lunch when you serve these juicy seared ground beef burgers. I served mine on brioche buns (the leftovers will be used to make brioche croutons) with french fries.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes (varies)
Total Time: 20 minutes
Servings: 2 to 4

Ingredients

• 1 pound ground beef 
• 2 teaspoons cooking oil (I used olive oil)
• sea salt
• 1/3 cup whiskey
• 1/4 cup soy sauce

Recipe Notes

• The original recipe made two patties out of the 1 pound of ground beef. If you like thinner burgers, you can get three or four patties. This will affect cooking time.

• I used low-sodium soy sauce.

• The original recipe called for 2 tablespoons of sea salt to rub on the raw patties. While most of it washes off during basting, I didn't measure the salt and simply sprinkled my desired amount on each patty. 

• I poured the whiskey and soy sauce onto plates, not into bowls. The original recipe says to flip the patties over in the marinade each time, but one of mine was threatening to fall apart, so I set them in the marinade and used the measuring cup to pour the liquid over the top.
  

• The nutritional information is based on four 1/4-pound patties.

• Chef John used avocado oil to coat his burgers. I used olive oil.

• You could use ground venison or a venison/beef mix for these burgers. 

Here's how to make it: 

1. Shape the ground beef into two to four patties. Rub the burgers all over with the cooking oil, then season well with salt.
   
2. Put the whiskey into a shallow bowl and the soy sauce into another shallow bowl (see Recipe Notes). Heat the grill to medium-high heat. Put the burgers onto the hot grill and cook for about 2 minutes per side.
   
   
3. Remove the patties and place them into the whiskey. Let them soak, either flipping of spooning the liquid over, for at least 1 minute.
   
4. Return the patties to the grill and cook about 2 more minutes per side, basting with any leftover whiskey.
   
5. Remove the patties and place them into the soy sauce. Let them soak for at least 1 minute, basting or flipping to coat both sides.
   
6. Return the burgers to the grill and cook until they reach desired doneness, flipping occasionally.
   
7. Remove the patties from the grill.
   
8. Serve the patties on hamburger buns with your desired toppings.
   
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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