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Smoked Whiskey Burgers

30

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Hickory

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.

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Whiskey Sauce

  • 1 Can (20 oz) pineapple rings in their juices

  • 1 Tablespoon vegetable oil

  • 1/4 Cup diced yellow onion

  • 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

  • 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

  • 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.

    • 1 Can (20 oz) pineapple rings in their juices

  • 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.

    • 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

  • 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.

    • 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)

  • 5

    For the Burgers: Pour the whiskey into the ground beef along with 1 teaspoon of salt and gently incorporate with your hands.

    • 1 Pound ground sirloin, 80% lean

    • 1/4 Cup whiskey, such as Jack Daniel's

    • 1 Teaspoon salt

  • 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.

    • 1 Tablespoon Traeger Beef Rub

  • 7

    Place the burger patties on the grill, close the lid, and smoke for 25 to 30 minutes.

    : 225 ˚F

  • 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

  • 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

    • 4 Slices cheddar cheese

    • 4 hamburger buns

  • 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!

    • additional toppings: grilled pineapple, caramelized onions and bacon

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