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Kentucky Quarter Pounder

Serves: 4

This is an indulgent bourbon-spiked twist on the classic burger, complete with meltingly soft bourbon onions. Top it with cheese in a brioche bun and serve with skinny fries for a whole new way of enjoying a satisfying quarter pounder.

Ingredients:


For the burgers

1 lb. ground round or ground sirloin

¼ cup fine dry bread crumbs

1 small egg, lightly beaten

1 ½ tablespoons Jim Beam® Bourbon

½ to 1 tablespoon oil (if needed)

4 slices of your favorite cheese for melting (such as Monterey Jack or Gouda)

Salt and pepper

 

For the bourbon onions

1 tablespoon unsalted butter

1 tablespoon canola oil

2 white onions, sliced into half moons

2 to 3 tablespoons Jim Beam® Bourbon

 

To serve

4 brioche burger buns, split

Shredded crunchy lettuce

Ketchup and mayonnaise (optional)

Preparation:


  1. To make the burgers, add the ground beef, bread crumbs, egg, and bourbon to a bowl, mixing thoroughly by hand to combine. Divide the mixture into 4 equal portions and shape each portion into a patty. Season both sides with salt and pepper and set aside to rest.

  2. Now make the bourbon onions. Heat a nonstick skillet over medium-high heat and melt the butter with the oil. Once frothy, add the onions and cook for 10 minutes, stirring occasionally, until soft. Add the bourbon and continue to cook until the onion slices are thickly coated and golden. Remove them from the pan with a slotted spoon and set aside.

  3. Return the pan to the stove over high heat to cook the patties. Add the oil. If necessary, and cook the patties for 3 minutes on one side. Then flip them over once again and set a slice of cheese on top of each. Cook for another 3 minutes, until the cheese begins to melt. Remove the patties from the pan and set aside to rest for 2 minutes.

  4. While the patties rest, return the onions to the pan to heat through and gather flavor. Meanwhile, toast the buns.

  5. To serve, make a stack on the lower half of each bun with lettuce, a patty, and onions, then set the remaining bun half on top.

Pair With