With National Butchers’ Week falling within the same week as St Patrick’s Day it was just crying out for a recipe of maximum meatiness and Irishness all rolled into one. Step forward Whiskey Glazed Blue Cheese Burgers to tick all the boxes.
This will be the 11th year of the National Butchers’ Week which is aimed at highlighting independent butchers on the high street, and the great work they do and quality meat they offer that set them apart from supermarkets and the like.
So, what better way is there to support your local butcher than by buying some meat and throwing a party, and that’s where St Patrick’s Day comes in.
Let’s face it, you don’t have to be Irish to celebrate the occasion. Nobody turns down a chance to have a party. It’s been a major date in the calendar going all the way back to the early 17th century, and is officially celebrated in more countries than any other national festival.
It also must be said that this is also perhaps the most Irish recipe ever! These burgers contain Irish cheese, Guinness caramelized onions, and are glazed with Jameson’s whiskey!
Now even if you’re not planning a big celebration these cheese burgers will still prove to be a hit.
They also may look complicated, as there are a few steps to making them, but they’re really not hard at all, and you can even make the glaze, onions, and even the burgers, ahead of time!
And as with almost any recipe we bring you, you can tweak this to just how you want it by adding, taking away or substituting any of the ingredients involved.
Whiskey Glazed Blue Cheese Burgers Recipe
Prep time: 35 mins / Cook time: 15 mins / Total time: 50 mins
Makes: 4 Servings
- 2 lbs angus ground beef (or ground brisket works really well too_
- 3/4 tsp dried minced onion
- Salt and pepper, to taste
- Crumbled blue cheese, about 4 Tbsp worth
- 4 pretzel buns, toasted
- Handful of arugula lettuce
- Slices of Dubliner cheese
- 1/4 cup Jameson whiskey
- 1/4 cup ketchup
- 2 Tbsp low sodium soy sauce
- 2 Tbsp honey
- 1 tsp dijon mustard (or 1/2 tsp mustard powder)
- 1 tsp Worcestershire sauce
- 1/4 tsp garlic powder
- Dash of hot sauce
- Black pepper, to taste
Guinness Caramelised Onions:
- 2 yellow onions, peeled and sliced thinly
- 1 1/2 Tbsp butter
- 1 cup Guinness beer
- 1/4 tsp dried thyme
- Salt and pepper, to taste
To make the onions:
1. Heat butter in a large skillet over MED heat. Add sliced onions and stir to coat in melted butter. Sprinkle in salt, pepper, and thyme and stir to combine. Saute, stirring occasionally, for about 7-10 minutes, until onions are soft and golden brown at the edges.
2. Pour in half the Guinness, cover, and cook until liquid is about 3/4 of the way evaporated. Repeat with remaining Guinness. This time, cook until liquid is nearly all evaporated. Remove onions from pan and set aside.
To make the glaze:
3. To a small saucepan, add whiskey and bring to a low boil. Continue to boil for about 2 minutes, then add remaining glaze ingredients and whisk to combine.
4. Reduce heat to LOW and simmer for 5-7 minutes, until glaze is slightly thickened.
5. Remove from heat and set aside.
To make the burgers:
6. To a large mixing bowl, add ground beef, salt, pepper, and dried minced onion. Use your hands to mix it all together. Separate the meat mixture into 4 equal portions.
7. Shape meat into flattened balls, place about 1 Tbsp blue cheese crumbles in the center of the ball and push into the ball. Mold the meat around the cheese and form into a patty.
8. Heat a large cast iron skillet or grill pan over MED heat. Drizzle a bit of olive oil in the pan. Cook burgers about 6 minutes per side, or until desired. The last minute of cooking, brush burgers with prepared whiskey glaze and place a slice of cheese on the burgers, then cover pan loosely with foil.
9. Remove burgers to a plate and cover with foil for 3 minutes.
10. Line bottom bun with arugula lettuce, then top with burger. Place a generous helping of caramelized onions on top of the burger, then drizzle with additional glaze. Top with top bun and enjoy!
For this and more great tasty recipes please head over to thechunkychef.com