Thursday night is play group night. For the past three years, my two friends and I have been meeting on Thursdays so that our sons (all born in February 2006) could get together to play. These nights are usually very informal — pizza, subs, no stress, no fuss.
But sometimes, you just get tired of pizza and subs. So tonight, I thought I would make burgers for the adults and hot dogs for the kids. A cookout in January! Yum!
Since my husband is the Grill Master around here, he had the fun job of grilling the burgers and dogs. I should probably mention that tonight it was 13 degrees outside with 30-40 mph wind gusts! Not really the best grilling weather. But, he was tough and took one for the team!
This burger concoction is his brainchild. One night, while I was on my way to Jill’s house for play group, my husband calls to tell me that he has made “an absolutely incredible burger!” He proceeded to tell me that he didn’t really have a plan, but just found a few things in the pantry that he thought would go good together.
And, oh my gosh, did they ever go together well! This is not really a recipe, but a combination of ingredients that, when put together, is possibly the best burger I have ever had! Oh, and I think my friends really liked them too!
Crunchy Onion Bourbon Burgers
Compliments of It’s a Keeper
1 1/2 pounds ground chuck (80 percent lean)
2 tsp Worcestershire sauce
1 tsp Seasoned salt
2 Tbsp Canola oil
6 slices Monterrey jack cheese
12 Tbsp It’s a Keeper’s Bourbon Glaze, divided
3/4 cup French’s French Fried Onions, divided
6 Kaiser rolls, buttered and toasted in a skillet
Combine the ground beef, Worcestershire sauce and Seasoned salt. Mix by hand just until combined (be careful not to over mix). Shape into six patties that are about 1 inch thick. Push a ½ inch indent into the center of the patty to prevent the patty from swelling into a dome.
IF USING A GRILL: Heat grill to high. Brush the burgers with the oil. Grill the burgers until golden brown with a slight char on the first side, about 3 minutes. Flip and grill other side for 4 minutes for medium rare or until cooked to desired degree of doneness.
IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as directed, above.
IF USING A SKILLET OR GRIDDLE (CAST IRON PREFERRED): Heat the oil in the pan over high heat until the oil begins to shimmer. Cook the burgers as directed above.
When burgers have 1 minute left to cook, top each with a slice of cheese. After 1 minute remove from grill/pan.
Spread 1 tablespoon of Bourbon Glaze on each the top and bottom half of the roll. Place burger on bottom half of the roll. Evenly spread an 1/8 cup of onions on top of each burger. Place top half of roll on top of burger.
It works best when you pour the glaze on the bun. This way, the glaze soaks into the bun and is a lot less messy!
Trust me, this burger is worth firing up the grill in the middle of winter! My husband did a great job with this one!