The sun is shining, we’re all outside, and the drinks are flowing which can surely only mean one thing: it’s barbecue time.
A sunny day is always made that bit better when you have a burger in your hand and ahead of a few months of hot weather and good times, The Irish Post has got a cheeseburger recipe to die for.
This Jameson Whiskey Blue Cheese Burger with Stout Cheese Sauce and Crispy Onions recipe comes courtesy of Half Baked Harvest and is a thing of real beauty. Here’s everything you need to know.
What you will need:
For the burgers:
1 1/2 pounds ground beef
4 ounces blue cheese cut into 4 cubes
salt and pepper
4 buns, toasted
For the whiskey glaze:
1/4 cup whiskey
1/4 cup ketchup
2 tablespoons soy sauce
2 tablespoons honey
1 teaspoon dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper or to taste
1/4 teaspoon pepper
For the Guinness cheese sauce:
4 tablespoons unsalted butter
4 tablespoons flour
1/2 cup guinness beer
1/2-1 cup milk
8 ounces sharp cheddar cheese
salt and pepper to taste
For the onions:
2 large white onions halved and then sliced very thin
2 cups buttermilk
2 cups flour
1 tablespoon kosher salt
pinch of pepper + cayenne pepper
oil for frying
How to make it:
- Divide the meat into four sections before placing a cube of blue cheese at the centre of each, enclosing the cheese in the meat to create four solid patties.
- Aim to have your barbecue cooking a medium heat. Season the patties with salt and pepper.
- Grill the meat. 4-5 minutes per side for medium rare. Remove the burgers from the grill and cover with foil. Leave to rest while you prepare the cheese sauce.
The whiskey glaze:
- Mix the whiskey, soy sauce, ketchup, honey, mustard, Worcestershire, cayenne and pepper in a small saucepan.
- Bring to a boil and then reduce the heat to a simmer. Simmer for a further 5 minutes or so until the sauce begins to thicken.. Keep warm over low heat until read to serve with barbecue.
The stout cheese sauce:
- Heat a medium-sized saucepan over a medium heat. Melt the butter and add in the flour. Whisk together to create a roux. Cook for 2 minutes until golden.
- Add the beer along with 1/2 cup milk and stir on a low heat until it thickens. Add in the cheddar cheese and stir until smooth. If the sauce seems too thick, thin with milk. Season with salt and pepper.
- Add the sliced onions to a large bowl and add the buttermilk, making sure the onions are completely submerged. Then allow to sit for 10-30 minutes.
- Add the flour, salt and a pinch of cayenne and pepper before giving a good toss.
- Heat a large pot of oil until it reaches 375F. Take a hanful of onions from the buttermilk and place them in the flour mixture, tapping off any excess.
- Drop the onions into the hot oil. Use a spoon to ensure they stay broken up.
- Allow 1-2 minutes for each before removing and placing on a paper towel-lined plate.
- Repeat with the remaining onion slices. Always watch closely to avoid burning.
- Cover to retain heat before adding to barbecue.
Serve the burgers in a toasted bun with a careful topping of whiskey glaze and cheese sauce. Add the crispy onions, place the bun on top and squash. Enjoy!
Loaded staff writer Jack Beresford has produced content for Lad Bible, Axonn Media and a variety of online sports and news media outlets.