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.