1/3 cup Ketchup
2 Tbsp Soy sauce
2 Tbsp Honey
2 tsp Dijon mustard
2 tsp Worcestershire sauce
Pinch cayenne pepper
1½ lb Ground Beef
Whiskey glaze (see recipe)
Stout cheese sauce (see recipe)
Salt & pepper, to taste
8 slider buns
Combine the whiskey, ketchup, soy sauce, honey, mustard, Worcestershire sauce and peppers in a small saucepan set over medium heat and whisk until combined. Bring to a simmer and cook for 5 minutes, or until the sauce has slightly thickened, stirring constantly. Remove from heat and cover to keep warm.
Preheat the grill to 400°F.
Divide the meat into eight 3 oz pieces and roll into balls. Season one side of the patties with salt and pepper; place on a grill, seasoned side down. Grill until lightly charred on bottom, about 3 minutes. Season the other side, turn, and grill to desired doneness, about 3 minutes longer for medium. When the burgers are close to coming off the grill, toast the buns until lightly browned, about 1 minute.
To serve, place each patty on a toasted bun, smother in cheese sauce and drizzle with the whiskey glaze. Top with another spoonful of cheese sauce and a handful of crispy onion rings. Add the top bun and enjoy.
Crispy Onions (Alt: Buy store bought crispy onion rings instead of making)
1 large onion, halved and sliced thin
1 cup Buttermilk
1 cup All-purpose flour
1½ tsp salt
4 cups Vegetable oil, for frying
In a medium bowl, add the onions and buttermilk. Allow to soak for 30 minutes.
Preheat oil in a large pot to 375°F.
Combine flour, salt, pepper, and cayenne in a large bowl and whisk to combine.
Once ready to fry, remove the onions from the buttermilk and add to the flour mix, tossing until all onion rings are nicely covered. One by one, use tongs to tap the onion on the side of the bowl to remove any excess flour and carefully place it in the fryer. Continue until the fryer is full, but not overcrowded. Cook for about 2 minutes, or until golden brown and crispy, flipping after 1 minute. Carefully remove onions from the oil and place on a paper towel lined plate. Season with salt and pepper. Continue to cook until all the onions have been fried.
Eat straight away or reheat in a 300°F oven until warm.
Stout Cheese Sauce
1/4 cup Butter, unsalted
1/4 cup All-purpose flour
1/2 cup Stout
3/4 cup Milk
8 oz Fontina cheese, grated
Salt & Pepper, to taste
In a medium sized saucepan set over medium heat, add the butter until melted. Once melted, stir in the flour and cook for 2-3 minutes, or until golden color. Reduce heat to low. Add the stout and milk and cook for 2 minutes, or until it thickens, stirring often. Remove from heat and stir in the cheese until smooth. Season with salt and pepper.
If you choose to drink alcohol, Maine Spirits asks that you drink responsibly.
If you think you have a drinking problem, you should seek professional help.Learn More