Cherry Bourbon Burgers Recipes

ULTIMATE BACKYARD BURGER

Ultimate Backyard Burger image

Provided by Chris Santos

Time 1h45m

Yield 6 servings

Number Of Ingredients 29

Ingredients

1 cup minced shallots
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
2 teaspoons honey
1 cup canned chopped tomatoes, such as Bel Aria
1/2 cup corn syrup
1/2 cup sherry vinegar
2 tablespoons light brown sugar
2 teaspoons chipotle puree
Vegetable stock, if needed
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/2 teaspoon lemon juice
1 egg yolk
1/2 cup canola oil
1/2 cup extra-virgin olive oil
1 tablespoon yellow mustard
1 teaspoon mustard powder, such as Coleman's
1/2 teaspoon salt
12 slices bacon
4 ounces very soft unsalted butter, melted
3 pounds ground beef (or mixture of ground beef, ground brisket and ground lamb)
3 tablespoons paprika
1 tablespoon cumin
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
6 brioche buns
Olive oil, for brushing
6 thick slices artisanal American cheese (found at your local cheese shop)

Steps:

For the ketchup: Saute the shallots and garlic in the olive oil in a large skillet over low heat until translucent, 4 to 6 minutes. Add the honey and cook for 2 to 3 minutes more. Add the tomatoes, corn syrup, vinegar, sugar and chipotle puree and simmer for 30 minutes. Puree the mixture in a blender or food processor, adding vegetable stock if the ketchup is too thick. Season with salt and pepper.
For the mustard aioli: Combine the lemon juice and egg yolk in a food processor. Whisk together the canola and olive oil, and then slowly stream in until the mixture is thick and emulsified. Alternatively, this can be done in a mixing bowl with a whisk. Add the mustard, mustard powder and salt and combine. Season with more salt if needed.
For the burger: Preheat the oven to 375 degrees F. Heat the grill to high heat. Brush both sides of the bacon with some of the smoked chili ketchup. Place on a baking sheet and bake for 15 to 20 minutes, turning halfway through.
Gently fold the butter into the ground meat along with the paprika and cumin. Form the beef mixture into 6 patties, and sprinkle both sides liberally with salt and black pepper.
Brush the brioche buns on each side with olive oil and grill the insides until golden brown, 1 to 2 minutes. Grill the burgers until medium rare, 3 to 4 minutes per side. Once you flip the burger, add a thick slice of the cheese to each and keep the cover closed to let melt.
Spread the mustard aioli on one side of the buns and the smoked chili ketchup on the other. Place the burgers on the bun cheese-side up and top each with 2 strips of bacon.

CHICKEN CHERRY BAGUETTE BURGERS - SEMI-HOMEMAKER RECIPE

Chicken Cherry Baguette Burgers - Semi-Homemaker Recipe image

Provided by Sandra Lee

Categories main-dish

Time 48m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 (11-ounce) roll refrigerated French bread dough
1 pound ground chicken
1 cup frozen cherries, thawed on paper towels and minced
1 tablespoon minced bottled sweet cherry peppers
1 teaspoon minced fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons black cherry jam (labeled as spreadable fruit), divided
2/3 cup mayonnaise
1 large ripe tomato, thinly sliced
8 pieces leaf lettuce

Steps:

Preheat oven to 350 degrees F.
Bake bread according to package directions, then cool. Cut loaf horizontally.
Combine ground chicken, cherries, cherry peppers, rosemary, and salt and pepper in large bowl. Stir well to combine. Shape into 4 patties. Mist a large nonstick fry pan with cooking spray. Place over medium heat until hot. Cook burgers for about 5 minutes per side, or until cooked through.
Stir preserves into mayonnaise in small bowl. Spread on cut sides of bread. Cut the loaf into 4 equal sections. Top the bottom bun with burger then tomato slices and 2 pieces lettuce. Place top bun on lettuce.

CHERRY BOURBON BURGERS

Cherry Bourbon Burgers image

Concocted for a neighborhood burger cook off. I used venison for the contest and enjoyed many favorable reviews. Serve with your choice of bun, toasted or not.

Provided by wkdmh

Categories Venison Recipes

Time 35m

Yield 4

Number Of Ingredients 7

Ingredients

¾ pound ground venison
¼ pound ground beef
6 fluid ounces cherry-flavored Kentucky bourbon whiskey (such as Evan Williams®), or more as desired
5 slices bacon, cooked and crumbled
1 teaspoon freshly cracked black pepper
1 cup barbeque sauce
4 slices pepper Jack cheese

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Combine venison and ground beef together in a bowl. Add bourbon; set aside until liquid is absorbed, about 10 minutes. Add bacon and black pepper; mix until thoroughly combined. Form into 4 equal-sized burger patties.
Cook burgers on preheated grill, basting with barbeque sauce throughout cooking, until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top burgers with pepper jack cheese and cook until cheese is melted, about 1 minute.

Nutrition Facts : Calories 398.4 calories, Carbohydrate 23.5 g, Cholesterol 91.9 mg, Fat 10.8 g, Fiber 0.5 g, Protein 23.8 g, SaturatedFat 4.9 g, Sodium 831.1 mg, Sugar 16.3 g

CHERRY BOURBON BURGERS

Cherry Bourbon Burgers image

Concocted for a neighborhood burger cook off. I used venison for the contest and enjoyed many favorable reviews. Serve with your choice of bun, toasted or not.

Provided by wkdmh

Categories Venison Recipes

Time 35m

Yield 4

Number Of Ingredients 7

Ingredients

¾ pound ground venison
¼ pound ground beef
6 fluid ounces cherry-flavored Kentucky bourbon whiskey (such as Evan Williams®), or more as desired
5 slices bacon, cooked and crumbled
1 teaspoon freshly cracked black pepper
1 cup barbeque sauce
4 slices pepper Jack cheese

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Combine venison and ground beef together in a bowl. Add bourbon; set aside until liquid is absorbed, about 10 minutes. Add bacon and black pepper; mix until thoroughly combined. Form into 4 equal-sized burger patties.
Cook burgers on preheated grill, basting with barbeque sauce throughout cooking, until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top burgers with pepper jack cheese and cook until cheese is melted, about 1 minute.

Nutrition Facts : Calories 398.4 calories, Carbohydrate 23.5 g, Cholesterol 91.9 mg, Fat 10.8 g, Fiber 0.5 g, Protein 23.8 g, SaturatedFat 4.9 g, Sodium 831.1 mg, Sugar 16.3 g

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