I recently competed in the Stanford's Ultimate Burger Showdown and my entry was the Oregon BBQ Whiskey Burger. Featuring a whiskey cola marinade, a bourbon-brown sugar barbecue sauce, Tillamook cheddar cheese, pepper bacon, grilled onions, fresh sliced tomato, lettuce and a hand-formed 1/2 lb burger patty on an onion roll, the result was simply one of the best burgers you'll ever taste. Thank you to Dave Brown, Stanford's Executive Chef at their Northgate Seattle location for his invaluable insight and contributions to this recipe. Pair this with a cold glass if Widmer Hefeweizen and enjoy!
Prep Time: 1 hour
Cook Time: 14 minutes
Total Time: 1 hour, 14 minutes
Yield: 1 burger
- 1 1/2 lb hamburger patty marinated for 1 hour in whiskey cola marinade
- 2 slices fresh tomato
- 2 pieces iceberg lettuce
- 2 slices Tillamook cheddar cheese
- 2 pieces pepper bacon, halved
- 1 oz bourbon-brown sugar barbecue sauce
- onion roll, halved
- butter to toast onion roll
- On a medium high grill, place burger directly onto grill.
- Grill on first side for 5-7 minutes.
- Flip burger and continue to grill.
- Add onions to grill and begin to cook.
- Lightly spread butter onto both halves of onion roll and toast briefly. Remove from grill.
- As burger cooks and begins to reach medium doneness (about 5-6 more minutes or 130 degrees), add two slices of Tillamook cheddar cheese on top of burger.
- Place iceberg lettuce and tomato slices on bottom half of bun.
- As burger patty comes to temperature and cheese begins to melt, spoon a small portion of sauce directly over the patty to briefly glaze the burger.
- Remove burger patty and place on top of sliced tomatoes on onion roll.
- Place halved bacon over entire surface of burger patty.
- Add two grilled onion rings to top of burger.
- Drizzle bourbon-brown sugar barbecue sauce over the onion rings and the rest of the sandwich. The goal is a well soaked, slightly messy burger.
- Place top portion of bun on top of burger, spear with a toothpick to hold together and serve.