Fourth of July Grilling

Town & Gown Magazine
July 2015
Recipes and photos

Sample recipe below. Click here for e-edition.

 

 

 

 

Pepper Jack Stuffed Burgers with Bourbon Caramelized Onions

For the burgers:

• 2 pounds ground beef
• ½ cup grated Pepper Jacks cheese
• Salt and pepper to taste

For the bourbon caramelized onions:

• 1 tablespoon unsalted butter
• Half a medium onion, very thinly sliced
• ¼ teaspoon salt
• ½ teaspoon granulated sugar
• ¼ cup bourbon
• 1 teaspoon spicy brown mustard
• ½ teaspoon Worcestershire sauce

For the burgers:

Divide the burger meat into eight equal portions.

Form a patty from each portion, about four inches in diameter and about ½ inch thick.

Sprinkle about 2 tablespoons of grated cheese in the middle of four patties, leaving about ¼ margin around the outside.

Place one of the remaining four patties on top of a patty with cheese. Gently press the meat together so that it forms a single patty.

Preheat a gas or charcoal grill. Grill burger for approximately 15 minutes, flipping about halfway through, until burger reaches desired doneness.

Top with bourbon carmelized onions.

For the caramelized onions:

In a medium skillet, heat butter over medium high heat. Add the onions, reduce heat to medium, and sauté until they begin to soften, about 10 minutes.

Add the salt and sugar and continue to sauté for an additional 5-10 minutes, stirring occasionally.

Slowly pour in the bourbon and add the mustard and Worcestershire sauce. Cover skillet, reduce heat to low, and allow to simmer for an additional 10-15 minutes.

This slideshow requires JavaScript.