Name: Bourbon Shallot Thick Grilled Burgers (Standard)
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs Ground beef 80/20; 1 tsp Kosher salt; 0.5 tsp Black pepper; 2 each Shallots, minced; 0.25 cup Bourbon whiskey; 0.25 cup Beef broth; 1 tbsp Ketchup; 1 cup Arugula

Recipe tier

A thick, juicy patty seasoned simply and topped with a quick-reduced bourbon and shallot pan sauce.

Total 30 min

Serves 4 servings

Steps 4

Ingredients 8

Soundtrack the cook

Soul kitchen · 48 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 8m Cook 22m Plate 5m Reset 10m

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Burger
1.5 lbs 680 g Ground beef 80/20
1 tsp 5 g Kosher salt
0.5 tsp 1 g Black pepper
Glaze
2 each 2 each Shallots, minced
0.25 cup 60 mL Bourbon whiskey
0.25 cup 60 mL Beef broth
1 tbsp 15 mL Ketchup
Garnish
1 cup 30 g Arugula

Equipment

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Instructions

🎙️ Cook with voice coach

Divide the Burger ingredients into four equal portions, shaping them into 1-inch thick patties with a slight indentation in the center to prevent doming.
Preheat grill to medium-high heat. Season patties with salt and pepper and grill for 4 to 5 minutes per side until an internal temperature of 160 degrees Fahrenheit is reached.
While burgers rest, sauté shallots in a small skillet over medium heat until soft. Add bourbon to the pan, scraping the bottom, then stir in beef broth and ketchup, simmering for 5 minutes until reduced to a syrupy consistency.
Assemble burgers on buns, spoon the glaze sparingly over each patty, and top with a handful of fresh arugula for acidity and crunch.