Bourbon Burger


The hubster loves Bourbon.  A Bourbon and Gingerale is his favorite drink of choice. I think he likes it even more than beer if that is possible. His favorite is Woodford Reserve. Yes, it is a bit pricy, but I only get it for him on special occassions like fathers day, Christmas or his birthday.

The hubster also loves burgers. So, I thought it would be great to combine his two loves and to see how well they turn out.

I was at Whole Foods the other day and came across these pretzel rolls. They seem to be all the rage. I bought about 6. I used them for the burgers and for some pulled pork sandwich I made, but will show you in another post.

The Hubster loved this burger. He said it was very moist and he loved the pretzel roll. He has never had one of those and thought it tasted pretty good. The bourbon taste was not strong at all.  I think because when I grilled it, the alcohol burned off.


Bourbon Burger


1 pound chuck or ground lean beef

2 tablespoons grated Vidalia onion

1 teaspoon minced garlic

1 teaspoon salt

1/2 teaspoon ground black pepper

2 tablespoons Woodford Reserve Bourbon

4 slices Monterey Jack cheese

4 Pretzel Rolls

4 Sliced Tomato

1 cup torn lettuce


Prepare a charcoal or gas grill for direct grilling over medium-heat

In a large bowl, mix together the beef, onion, garlic, salt, pepper and bourbon. Form the mixture into 4 patties each about 3/4 inch thick.

Grill the hamburgers directly over medium-heat turning once, 5-7 minutes per side. Check for doneness by cutting a hamburger near the center or testing with a instant-read thermometer. No pink should show on the inside and the internal temperature should read at least 160 F on the thermometer. The last 3 minutes of cooking ad a slice of cheese on top and toast the pretzel rolls cut side down on the grill. Serve the hamburgers on the buns with tomato, lettuce and whatever other condiments you desire.

Peace be with you,