Wednesday, May 16, 2012

Spicy Barbeque Bourbon Whiskey Sliders:

“I believe that the great American hamburger is a thing of beauty, its simple charms noble, pristine. The basic recipe—ground beef, salt, pepper, formed into a patty, grilled or seared on a griddle, then nestled between two halves of a bun, usually but not necessarily accompanied by lettuce, a tomato slice, and some ketchup—is in my mind, unimprovable, by man or God. A good burger can be made more complicated, even more interesting by addition of other ingredients—like good cheese, or bacon. . .  relish perhaps, but it will never be made better.

I like a blue cheese burger as much as the next guy—when I’m in the mood for blue cheese. But if it’s a burger I want, I stick to the classics: meat—and bun.”

Anthony Bourdain, From Medium Raw

My wife and I hadn't made any whiskey laced meals for a while now and having lately become addicted to Portland's Little Big Burger, our new favorite small burger chain which serves amazing little "little big burgers" along with a wonderful selection of canned beers, we've been wanting to try some slider-style burgers at home. Though they may not be the classic burger, as in just meat and bun, these spicy little guys in no way overcomplicate things. Perfect for satisfying our current addiction. So easy to prepare, and great for entertaining, if you love everything that is the burger, you should really check out this amazing comfort meal!

1 pound makes about six patties, but double or triple it depending on the size of your party - make sure to season these puppies well.

Butter makes everything taste better, don't skimp on it!
Add more or less jalapenos depending on your taste-buds. 1/4 of a cup really doesn't add too much heat.
Set aside patties while you prepare the sauce and buns.
You can use bourbon, scotch, rye, etc. Don't use anything too expensive, its not needed. I used Old Grand-dad because this 100 proof bourbon will really stand out in the sauce.


1 pounds Ground Meat (beef)
Salt And Pepper
2 ½ Tablespoons Butter
1 Medium Onion, Diced
1/2 cup Bourbon Whiskey (Nothing too pricey)
2/3 cup Barbecue Sauce (We used Laurelwood Brewery)
At least 1/4 cup Jarred Jalapeno Slices
3 Hoagie rolls, halved (leaving 6 small buns)

Preparation Instructions:

Turn oven to 350. Form the meat into 6 small slider-size patties and season both sides. Melt the butter in a skillet over medium-high heat and cook the patties about 3-4 minutes each side – note that they will be cooked longer in the sauce, so you don’t need to cook them fully through. Remove them from heat and place aside. Drain off all but 2 tablespoons of grease, and then return the skillet to the stove. Place buttered buns on a cooking sheet, place in oven for about 10 minutes, placing cheese on top of half the buns about halfway through.

Now start onions in the skillet and cook for about 3 minutes. Pour in whiskey and stir together. After the whiskey reduces a bit, for about 1½ to 2½ minutes, mix in the barbecue sauce and jalapenos.

Reduce heat to low and place the patties back in the sauce, making sure to coat each patty in the goodness. Allow patties to simmer until everything's hot and bubbly.
Place the patties on individual buns and be sure to spoon extra sauce over the top of each one before topping with the other half of the bun. 

Enjoy with beer.

Recipe from the amazing Pioneer Woman.

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