Last night I made a whisky burger and there was no mistaking the whisky. Boy did it pack a punch!
I used the Hamburger gourmet book and it stated to use bourbon but as Gav isn’t too fond of that type of whisky I used a really peaty Scottish whisky called Smokehead. It was flipping amazing, really powerful and smoky.
It’s a really straightforward pattie, literally just 125g mince, doused in whisky and shaped. Griddle it for 2 minutes each side and it’s done. It was served in a brioche bun with rocket and a simple cheese sauce (chedder, water, chopped pepper)
A great Saturday night plate of food.
I take great pleasure in delving into the many burger recipe books I have but I always tend to lean towards the Beef variety (knowing that Gav likes these bad boys best!). So, now and again I force myself to pick a recipe which offers a little more adventure!
Last week I plucked out this little nipper (Crab….Do you get it? Ha) and it was a great pick indeed, adventure paid off!
After looking at the recipe initially I wondered how substantial this burger was going to be? I’m not greedy and I mainly have a balanced healthy diet but when I have a burger, I’ not really thinking “Health”…..I’m more along the lines of “Give me food!!!”
The actual burger ingredients didn’t look like they would produce anything more than a slither but how wrong I was. The pattie turned out to be a huge chunk of a thing which I was most pleased about! I popped it in a brioche bun and made some onion rings as a side.
It was filling, tasty and offered something a little different. A great Saturday night dish!