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MyCookbook Member: ashleycoll
Recipe Category: Snacks
Recipe Preparation Level: easy
For the burgers:
1kg minced beef (20 percent fat)
25ml Worcestershire sauce
1 1/4 tsp dried oregano
1 1/2 tsp ground cumin
1 1/4 tsp salt
30 grinds fresh black pepper
175g Dubliner cheese, thinly sliced and divided into 6 servings
6 brioche hamburger-sized buns, halved
45g unsalted butter, at room temperature
Sauteed onions, recipe follows
For the sauteed onions:
15ml olive oil
15g unsalted butter
1 large vidalia onion, halved (through the core) and thinly sliced (0.5cm)
1/4 tsp salt
8 grinds fresh black pepper
1/4 tsp dried oregano
1/4 tsp ground cumin
How to make Bourbon burger
For the burgers:
1) Combine the well-chilled minced beef with bourbon and Worcestershire sauce and mix lightly with a fork to combine. Add the oregano, cumin, salt and pepper and mix lightly with a fork to combine.
2) Combine more thoroughly with your hands, being careful not to over mix. Separate the meat mixture into 6 even portions and form into patties. Set the burgers aside until ready to cook.
3) Preheat a nonstick griddle pan over a medium-high heat. Place the burgers and cook for 2 1/2 minutes on 1 side. Flip over and place cheese on top of each. Cook for 1 minute.
4) Tent foil over the burgers and cook for 1 1/2 minutes. Remove the burgers from the griddle and place on a clean board. Replace the foil tent over the burgers and leave to rest for 5 minutes.
5) Turn the heat under griddle pan down to low and give the pan a quick wipe with a damp paper towel (held in tongs). Place the bun halves on the griddle pan and toast until lightly golden, 1 to 2 minutes.
6) Remove the buns from the griddle pan and butter with 1/2 tbsp of the butter per bun. Place 1 burger on each bun bottom, top with approximately 50g of sauteed onions and the bun top. Serve and enjoy!
1) Heat the olive oil and butter in a nonstick frying pan over a medium heat for 1 minute. Add the onion slices to the pan and toss in the oil and butter.
2) Add the salt, pepper, oregano and cumin and toss. Saute the onions until they start to turn golden, then take the pan off the heat and add the bourbon. Once the alcohol cooks off, turn the heat down to low and let the onions absorb the liquid.
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