Smoked Whiskey Burgers
By Danielle "Diva Q" Bennett
Whiskey in a burger? Dreams really do come true. We start by incorporating whiskey directly into the ground sirloin and lightly season the patties with Traeger’s Beef Rub. Once cooking, baste with our homemade whiskey glaze for one-of-a-kind flavor.
Prep Time
30 Min
Cook Time
1 Hr
Pellets
Hickory
Ingredients
This recipe serves:
2
Activating this element will cause content on the page to be updated.Units of Measurement:
Whiskey Sauce
| 1 Can | (20 oz) pineapple rings in their juices |
| 1 Tablespoon | vegetable oil |
| 1/4 Cup | diced yellow onion |
| To Taste | kosher salt |
| 3 Clove | Garlic, minced |
| 3 Tablespoon | whiskey, such as Jack Daniel's |
| 1 Cup | brown sugar |
| 1 Teaspoon | ginger |
| 1/2 Cup | low sodium soy sauce or tamari |
| 1/3 Cup | water |
| 1 Teaspoon | hot sauce (optional) |
main
| 1 Pound | ground sirloin, 80% lean |
| 1/4 Cup | whiskey, such as Jack Daniel's |
| 1 Teaspoon | Salt |
| 1 Tablespoon | Traeger Beef Rub |
| 4 Slices | cheddar cheese |
| 4 | hamburger buns |
| additional toppings: grilled pineapple, caramelized onions and bacon |
Steps
Watch Video
Smoked Whiskey Burgers Recipe | Traeger Grills
1
When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes.
225 ˚F / 107 ˚C
Super Smoke
2
Open the can of pineapple and strain out the juice. You should have about 1 cup of pineapple juice. Set the rings aside for grilling (if desired) and reserve the juice for the sauce.
3
For the Whiskey Sauce: Heat the oil in a large saucepan over medium heat. Add the onions and a generous pinch of salt and cook until the onions are translucent and soft, about 5 minutes, stirring occasionally. Add the garlic and cook for one more minute. Pour in the whiskey and allow the alcohol to burn off for 30 seconds.
4
Whisk in the brown sugar and ginger, then whisk in the cup of pineapple juice, soy sauce and 1/3 cup water. Bring to a boil, then reduce the heat and simmer until the sauce thickens and can coat the back of a spoon, about 10 minutes.
5
For the Burgers: Pour the whiskey into the ground beef along with 1 teaspoon of salt and gently incorporate with your hands.
6
Divide into 4 equal-sized portions. Gently flatten each portion to create your patty. Be careful not to overwork the meat. Lightly season with Traeger Beef Rub on each side.
7
Place the burger patties on the grill, close the lid, and smoke for 25 to 30 minutes.
225 ˚F / 107 ˚C
00:25
Super Smoke
8
After 30 mins, brush the burgers with a generous amount of the whiskey glaze and then turn the heat up to 450℉. Cook the burgers for 4 to 6 minutes.
450 ˚F / 232 ˚C
00:04
9
When the burgers are almost done, top with the cheddar cheese and cook for an additional 2 to 3 minutes, or until desired internal temp. Place hamburger buns directly on the grill grate and toast for 2 to 3 minutes while the cheese melts.
450 ˚F / 232 ˚C
00:02
10
Before serving, add some extra whiskey glaze to the bottom of each bun, top with your burger, then add your favorite toppings such as grilled pineapple slices, bacon and caramelized onions. Enjoy!
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