Beef Burger with Bourbon Sauce
An unplanned trip, in those places where the green is more. An escape from the suffocating embrace of the capital. The place was clear – the Yundola area. Extremely picturesque place located between Rila and the Rhodopes. One of our favorite places to camp. And the coniferous forests in the area are a suitable opportunity for walks and hikes. We have no choice but to add to this picture our children and our beloved grandparents. The most exciting moments for each of us are the moments spent with loved ones, when the days are long and carefree, and we are ready for an unforgettable burger feast.
Burgers are our great passion. We eat them in all kinds. For the barbecue we use high quality charcoal, as they enrich the taste of the roasted meat.
The minced meat we use is 100% freshly ground beef. It is seasoned in advance with all the necessary spices, leaving it to stand for 48 hours in the refrigerator. This helps the ingredients to mix well and it absorbs all the flavors. We make burgers with a special press that facilitates their formation. If you do not have one, it is not a problem to make them by hand.
The iceberg for the sauce is chopped and we add all the other ingredients to it. Mix well. We use bourbon for it. It carries the aroma of oak, caramel, vanilla, honey and dark fruits, and this helps it become extremely tasty and memorable. You can use any type of bourbon – Jim Beam, Woodford reserve, Buffalo Trace, you can also use Jack Daniels, although it is not an official bourbon, it still comes close to the taste we are looking for.
Mayonnaise is very important because it occupies a major part of the sauce. Therefore, it is good to make sure to have a quality one or home-made. Very soon, in the blog we will show our version of home-made mayonnaise.
It’s time for the sweet and caramelized red onion. Who doesn’t love it !? Few things can blow up the taste of a dish, like caramelized onions. It should be cooked slowly, over medium high heat. Cut it into thin crescents and fry in fat with 1 tbsp. brown sugar, cook until the required caramelization.
Bacon … ah, this bacon is so delicious when it’s like chips. To achieve this effect, put the slices on a dry pan over medium high heat to fry in their own fat. When the fat melts and turns red, take them out on kitchen paper. It absorbs excess fat and the bacon remains crispy.
Our favorite hot jalapeno peppers are a must. They are extremely tasty and slightly spicy.
Photos by Ivan Vandov
Beef Burger with Bourbon Sauce
Grounded Meat Preparations
Get all the ingredients and mix them together for about 5 minutes so everything is combined perfectly. Then put the grounded meat in the fridge to rest for 24-48 hours. IMPORTANT: You have to make this step 1-2 days earlier.
Prepairing The Sause
Chop the iceberg salad in small pieces like a dice. Then mix it well in a bowl with all of the ingredients.
Prepairing The Burgers
Separate the meat in 5 equal pieces about 200gr per burger. Then if you have a burger press you can use it to form them as real burgers.
Start a really nice fire or a BBQ. Always use quality coals because they give more flavor to the meat. Roast them for 2-3 mins on each side. After you turn the burger, spread it with 1tsp dijon mustard and place the cheddar over it so it can melt over.
When we have all the ingredients ready we are good to go. Take the buns and cut them in half, then bake them a little over the fire. Take the bottom and spread the sauce over it, then place the burger, then the tomato, the caramelized onion, the bacon, the pickles, the jalapenos and you can put the lid over all. You can put a wood stick in the burger so it will not fall down.
Garnish with home made fries and ice cold craft beer. Enjoy!