Into a blender, add Whiskey (25 milliliter), Ketchup (20 milliliter), Dark Soy Sauce (1 tablespoon), Honey (1 tablespoon), Chunky Seville Marmalade (2 teaspoon), Worcestershire Sauce (1 tablespoon), Yellow Onion (1/4), and Garlic (2 clove) and blend until smooth.
Pour the mixture into a saucepan and simmer on a very slow heat, stirring continuously until the sauce has thickened and turned glossy.
Combine 80/20 Lean Free Range Ground Beef (600 gram), 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.
For the caramelized onions, fry the Yellow Onion (4) in Butter (1 tablespoon) until softened. Add in the Brown Sugar (1 teaspoon) and Balsamic Vinegar (50 milliliter), and cook over medium heat, stirring often, until reduced and sticky. Keep warm until needed.
For the blue cheese sauce, place the Blue Cheese (100 gram) and Heavy Cream (250 milliliter) into a small saucepan and gently stir to melt the cheese into the cream. Sauce will continue to thicken once removed from the heat.
Toast your Pretzel Buns (6) on the stove top.
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.
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!