Gourmet Bourbon Burgers with Fresh Herbs and Garlic
- 32 oz. Lindauer Farms Premium Ground Beef
- 4 Cloves Minced Garlic
- 2 Tbsp. Minced Fresh Rosemary
- 2 Tbsp. Minced Fresh Oregano
- 2 Tbsp. Minced Fresh Sage
- 1/4 Cup Extra Virgin Olive Oil
- 2 Tbsp. Worcestershire Sauce
- 2 Tbsp. Bourbon
- 1 Tsp. Garlic Powder
- 1 Tbsp. Onion Powder
- Lawry's Season Salt
- Fresh Ground Pepper
- Preheat gas grill to highest temperature possible.
- Combine all ingredients (except the hamburger) in electric blender. Blend on high for one minute.
- In a large bowl, with hands, thoroughly combine the blended mixture with the hamburger. Taking care not to over work the meat mixture. (The longer you mix the tougher the burgers will be after cooking.)
- Mold the meat mixture into four 3/4 inch thick patties. Press the center of the patty so that the outside edges are thicker than the middle.
- Place the patties on the grill, dust with season salt and pepper. Close lid and seer for 2-3 minutes on direct high heat.
- Flip burgers, dust the other side with season salt and pepper. Turn off middle burner(s), close lid and cook on indirect heat for 5 minutes.
- Flip burgers again and continue cooking on indirect heat until meat reaches desired internal temperature (135 degrees recommended). Melt two cheese slices on each patty for the final two minutes of cooking.
- Remove patties from grill and let rest for 2-3 minutes.
- Place patties on toasted Kaiser buns and add bacon, guacamole, mayo, lettuce and any other of your favorite toppings.
Suggested Hamburger Toppings:
- 1 Pound Cooked Thick Cut Smoked Bacon
- Premium Grade Sharp Cheddar Cheese Sliced
- Butter Lettuce
- Olive Oil Mayo
- Poppy seed Kaiser buns from your favorite bakery
- 4 Ripe Avocados
- 2 Tbsp. Cumin
- 2 Cloves Minced Garlic
- Juice from One Half a Lime
- 3 Tbsp. Finely Chopped Cilantro
- 2 Roasted and Pealed Jalapeños Minced (For a mild Guacamole, remove seeds before mincing.)
- 1 Tsp. Kosher Salt
- Fresh Ground Pepper
- Smash up all ingredients in bowl until well combined and desired texture is reached. (We like ours a little chunky)
A Favorite Recipe of Jeff, Jackson and Jaime Lindauer
Last Modified: 2013-12-12 10:14:29