Sweet Bourbon Burgers with Crispy Onion Straws #burgermonth
These big, beefy, boozy 1/3 lb patties get a healthy dusting of my Homemade Sweet Rub and a high heat sear on the grill for the most amazing crunchy crust. Topped with a sweet bourbon sauce, havarti cheese, and a mountain of fresh, crunchy onion straws.... this burger will put any burger joint to shame.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6 people
- 2 lbs 80/20 ground beef sirloin
- 1/4 cup bourbon
- 3 Tablespoons Homemade Sweet Rub https://heygrillhey.com/recipe/best-sweet-rub-grilled-pork-chicken/
- 12 thin slices havarti cheese
- 6 burger buns pub style
- 1/4 cup salted butter at room temperature
Sweet Bourbon Sauce
- 1 cup water
- 1 20 oz can crushed pineapple in heavy syrup
- 1 cup dark brown sugar
- 1/4 cup bourbon
- 2 Tablespoons molasses
- 1/4 cup onion minced
- 4 cloves garlic minced
- 2 lemons zest and juice
- 2 Tablespoons Homemade Sweet Rub
Crispy Onion Straws
- 1 large sweet onion cut into thin strips
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup corn starch
- 1/4 cup Homemade Sweet Rub
- 4 cups canola oil
In a medium saucepan, combine all of the ingredients for the sweet bourbon sauce. Bring to a boil, reduce the heat to medium and simmer for 30 minutes. Use an immersion blender to puree the sauce before using.
In a medium bowl, combine the sliced onions and the buttermilk. In a pie plate gently mix the flour, corn starch, and sweet rub. Place a heavy bottom pot on the stove top and preheat the oil to 400 degrees F.
Preheat your grill to high heat (around 450 degrees). In a large bowl, place your ground beef and pour in the bourbon. Mix very gently. Overmixing can make your burgers tough. Form into 6 individual patties. Season on both sides with the sweet rub.
Place the burgers on the grill grate and cook for 6-8 minutes per side, or until burgers are within 10 degrees of desired doneness. The FDA recommends ground beef is cooked to an internal temperature of 160 degrees F.
While the burgers cook, fry your onion straws. Remove the onion strips from the buttermilk and toss in the flour/cornstarch mixture. Separate them into individual strips and make sure they are each coated with the flour/cornstarch. Gently transfer them to the hot oil and cook for 4-5 minutes, or until the onion straws are crunchy and golden brown. Remove from the oil using a slotted spoon onto a paper towel and season with salt. Set aside until you are ready to assemble your burgers.
When the burgers are almost done, slather a bit of the bourbon sauce over each burger. Top each with 2 slices of the havarti cheese. Butter your buns and place those on the grill grates as well. Close the lid on your grill and cook for 1-2 more minutes, or until the cheese is melted and the buns are toasted.
To assemble your burgers, place a lettuce leaf on the bottom bun (this prevents the bun from getting soggy) then the cheesy burger, then tomato slices (if desired), a handful of the onion straws, another hearty spoonful of the bourbon sauce, and the buttery toasted top bun. Secure the burger with a large toothpick or skewer. Serve immediately and enjoy!