Burgers are a go-to meal in the summer months. I'm always looking for new ways to make them more interesting. This recipe in Cooking Light caught my eye. My only subs were white onions for the red, 85/15 ground beef and I used a whole slice of bacon on each. I knew that there was no possibility of the kid giving the toppings a try, but was very surprised when my husband passed too. I thought the sauce was excellent and the onions and bacon gave the burger some nice layers of flavor. Photos taken with my cellphone and definitely not representative of how great the burger looked.
* Exported from MasterCook *
Tennessee Burger with Bourbon and BBQ Sauce
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 bacon slices
1 teaspoon extra-virgin olive oil
3 cups vertically sliced red onion- used white onion
5 tablespoons bourbon -- divided- used Jack Daniels
1 tablespoon balsamic vinegar
1/2 teaspoon kosher salt -- divided
1/2 cup lower-sodium ketchup
1 tablespoon Dijon mustard
2 teaspoons honey
2 teaspoons hot pepper sauce
2 teaspoons Worcestershire sauce
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 pounds 90% lean ground sirloin- used 85%
6 French bread hamburger buns -- (1 1/2-ounce)
6 slices tomato -- (1/4-inch-thick)
1. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan. Add oil and onion to drippings in pan; cook 15 minutes or until onion is browned and very tender, stirring occasionally. Add 3 tablespoons bourbon, vinegar, and 1/4 teaspoon salt. Cook 2 minutes or until liquid almost evaporates, stirring constantly. Remove mixture from pan. Cool 5 minutes.
2. Combine remaining 2 tablespoons bourbon, ketchup, and next 7 ingredients (through onion powder) in a small saucepan. Bring to a boil, stirring frequently. Reduce heat; simmer 5 minutes or until sauce thickens. Remove from heat.
3. Preheat grill to medium-high heat.
4. Coarsely chop 3/4 cup onion mixture; stir into beef. Divide beef mixture into 6 equal portions, gently shaping each portion into a 1/2-inch-thick patty. Press a nickel-sized indentation in center of each patty. Sprinkle evenly with remaining 1/4 teaspoon salt. Place patties on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness.
5. Spread each top and bottom bun half with 1 tablespoon sauce. Place patties on bottom halves; top each patty with 1 tomato slice. Divide remaining onion mixture evenly among servings. Top each serving with 1/2 bacon slice and top half of bun.
"6 (serving size: 1 burger)"
NOTES : Nutritional Information
Amount per serving
Saturated fat: 3.8g
Monounsaturated fat: 4.7g
Polyunsaturated fat: 1.5g