Fiery Cinnamon Whisky BBQ Burger

 
So excited to be a part of Girl Carnivore's #BurgerMonth event this year! It's a happy day when the snow has finally melted and I can get to the grill again.   This year it seemed to take far longer than usual, so we've been enjoying it even more now that the weather has been cooperative.

*This is a sponsored post.  I received products for use in the creation of my #BurgerMonth recipe.  All opinions are my own.*

This burger is something that I've been working on for a while now. It started from a chicken sandwich that I get from a local restaurant chain that I cloned at home.  I love the sauce and the flavors so much that I decided to try them on a burger. 

I've always made them with cheddar cheese, but Cabot sent us an amazing variety of cheeses, and the pepper jack called to me.  I also added a new product I discovered, French's Crispy Jalapenos.

Remember that cooperative weather I referred to earlier?  Well, on the day that I had chosen to make my burger, there was none of that good weather.  After a brief moment of panic, I pulled out the Analon Deep Square Grill Pan that the company generously sent to the participants in Burger Month.

My guys can be grouchy about burgers cooked inside, but they devoured these.  The ridged pan allowed the meat to cook perfectly while keeping them juicy. I added the pepper jack cheese and popped them under the broiler to melt it.  So good no matter how you top it, but personally, I like to go all in with lettuce, tomato, onion, bacon, ranch, the bbq sauce, plus the crispy jalapenos, covering all the flavor bases!

Fiery Cinnamon Whisky BBQ Burger

Author: Jolene's Recipe Journal

ingredients:

Cinnamon Whiskey BBQ Sauce

• 1 1/2 cups brown sugar
• 1 1/2 cups ketchup
• 1/2 cup cider vinegar
• 1/2 cup Fireball Cinnamon Whiskey
• 1 T worcestershire
• 2 t cayenne
• 1 1/2 t freshly ground black pepper
• 2 t minced garlic
• 1 T molasses

• 1 lb ground beef (I like 85% lean)
• 1 t steak seasoning or salt & pepper
• Cabot Pepperjack
• 3 to 4T Ranch dressing
• 8 slices cooked bacon
• French's Crispy Jalapeno Slices
• Seeded Hamburger Rolls
• Optional: Lettuce, Tomato, Onion

instructions:

1. For sauce: combine brown sugar, ketchup, cider vinegar, whiskey, worcestershire, cayenne, pepper, garlic and molasses in a large sauce pan. Bring to a boil. Reduce heat to a simmer and cook for an additional 15 to 20 minutes, stirring occasionally. Move 1/4 cup sauce to small bowl for basting, reserve remaining sauce.
2. Spray grill grates with cooking spray, or rub down with oil. Heat to high. Add steak seasoning to ground beef, mixing lightly. Divide into 4 patties. Reduce heat to medium-high, and grill patties with the lid down for 6 minutes. Flip gently, and brush the tops with 1 to 2 teaspoons of the reserved barbecue sauce. Close lid and cook for 4 minutes. Add 2 slices of cheese to each patty, close lid and cook an additional 2 to 4 minutes or until cheese is melted.

To assemble burger:

1. Spread bottom buns with Ranch dressing, and add lettuce, tomato, and onion, if desired. Place burgers on buns. Top each with 2 slices bacon, 1 tablespoon reserved Cinnamon Whiskey Sauce, and crispy jalapenos. Add top bun and enjoy!

 Notes:
*Store remaining BBQ in a jar or squeeze bottle in refrigerator, it's great on chicken or pork too.
*Cook times are for medium to medium well burger, adjust times for your desired doneness.
*Burgers can also be cooked on an indoor grill or skillet, adjust cooking times as necessary.

 

burger, whisky bbq sauce,

Lunch, Dinner

American

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