Cooking Instructions
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Step 1
Into a blender, add
Whiskey (1 1/2 Tbsp)
,
Ketchup (1 Tbsp)
,
Dark Soy Sauce (1 Tbsp)
,
Honey (1 Tbsp)
,
Chunky Seville Marmalade (1/2 Tbsp)
,
Worcestershire Sauce (1 Tbsp)
,
Yellow Onion (1/4)
, and
Garlic (2 cloves)
and blend until smooth.
Step 2
Pour the mixture into a saucepan and simmer on a very slow heat, stirring continuously until the sauce has thickened and turned glossy.
Step 3
Combine
80/20 Lean Free Range Ground Beef (1.3 lb)
,
Italian Flat-Leaf Parsley (1 handful)
,
Coarse Sea Salt (to taste)
, and
Ground Black Pepper (to taste)
. Shape into large circular patties – about 2 cm in thickness – and refrigerate until needed.
Step 4
For the caramelized onions, fry the
Yellow Onions (4)
in
Butter (1 Tbsp)
until softened. Add in the
Brown Sugar (1 tsp)
and
Balsamic Vinegar (3 Tbsp)
, and cook over medium heat, stirring often, until reduced and sticky. Keep warm until needed.
Step 5
For the blue cheese sauce, place the
Blue Cheese (3/4 cup)
and
Heavy Cream (1 cup)
into a small saucepan and gently stir to melt the cheese into the cream. Sauce will continue to thicken once removed from the heat.
Step 6
Toast your
Pretzel Buns (6)
on the stove top.
Step 7
To cook the burger, heat a griddle pan to screaming hot and place each patty on it to sear for about a minute or so.
Step 8
To assemble your burger, simply start off with your patty, topped off with a generous helping of sticky onions and a good dollop of the blue cheese sauce. Top with the second bun and prepare for a monster mouthful that’s full of smokey richness!
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