I have been rolling this recipe around in my head since the bourbon carmelized onions from my corned beef and cabbage Panini post last month. Honestly, I don’t remember why I decided that pepper jack cheese needed to go inside the burger, but it just did. I swear I’m not pregnant.
The husband and I both agree that from now on, this needs to be the way to eat a cheeseburger. The Husband is the burger maker in our house and I told him they needed to be big ‘uns. They are – ½ pounders! Just imagine biting into one of these hosses, getting a bite of melty cheese combined with the sweetness of the carmelized onions. A burger like this couldn’t be served on el cheapo buns (which I admit is what I normally purchase). Instead, I served them on toasted Kaiser rolls.
Best burger ever. I promise.
For all you deer hunters out there, the burger shown above was made with ground deer meat. Obviously, this will work just as well with ground beef.
- 2 pounds ground beef (or venison)
- ½ cup grated Pepper Jacks cheese
- Salt and pepper to taste
- 1 tablespoon unsalted butter
- Half a medium onion, very thinly sliced
- ¼ teaspoon salt
- ½ teaspoon granulated sugar
- ¼ cup bourbon
- 1 teaspoon spicy brown mustard
- ½ teaspoon Worcestershire sauce
- Divide the burger meat into eight equal portions.
- Form a patty from each portion, about four inches in diameter and about ½ inch thick.
- Sprinkle about 2 tablespoons of grated cheese in the middle of four patties, leaving about ¼ margin around the outside.
- Place one of the remaining four patties on top of a patty with cheese. Gently press the meat together so that it forms a single patty.
- Preheat a gas or charcoal grill. Grill burger for approximately 15 mintues, flipping about halfway through, until burger reaches desired doneness.
- Top with bourbon carmelized onions.
- In a medium skillet, heat butter over medium high heat. Add the onions, reduce heat to medium, and sauté until they begin to soften, about 10 minutes.
- Add the salt and sugar and continue to sauté for an additional 5-10 minutes, stirring occasionally.
- Slowly pour in the bourbon and add the mustard and Worcestershire sauce. Cover pot, reduce heat to low and allow to simmer for an additional 10-15 minutes.