Brad Ruggles Whiskey Burger Recipe
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I just made some amazing burgers the other day (if I do say so myself). Most great dishes I’ve made have come out of experimenting in the kitchen until I find something I like.
We grill a lot during the summer. Burgers are always a family favorite but I usually never throw burgers on the grill without first jazzing them up a bit. Yesterday’s burgers were really outstanding.
Here’s the recipe. I’d love to know what you think if you try it.
Brad Ruggles (almost) World Famous Whiskey Burgers
Ingredients:
- 1 pound ground sirloin hamburger
- 2-3 tablespoons Worcestershire sauce (I prefer Lea & Perrins)
- 1 tablespoon crushed garlic (1/2 tsp garlic powder can be substituted if you don’t have crushed garlic)
- 1/2 teaspoon onion powder
- 1/2 teaspoon liquid smoke
- Salt – season to taste (I like a seasoned salt blend such as Jane’s Krazy Mixed-Up Salt Blend)
- 3 tablespoons Jack Daniels Whiskey (you can experiment with this amount but if you add too much your burgers won’t hold together well on the grill)
- 1 tablespoon brown sugar
Combine all of the ingredients in a bowl and mix it together. I use my hands to mix it since I’ve got to form the patties when I’m done anyway.
You can experiment with the amounts of each of the above ingredients to suit your preference.
Throw your hamburger patties onto a clean, medium heat grill to sear the juices in. Make sure the grill is the appropriate temperature. Too hot, and the burgers will burn on the outside before getting done on the inside. Medium-low to medium heat is best.
Tip: slice an onion in half and use it clean your grill. Run it back and forth like you would a grill brush. The acidity in the onion and the steam created from the water in the onion breaks down the charred gunk and adds an extra flavor to your burgers!
Keep the lid closed while cooking. A closed lid retains heat, shortening the cooking time and thus keeping the burgers moist.
After I flip my burgers I throw a slice of colby jack cheese on and let it melt. You can also add jalapeño slices for an extra kick. Serve these bad boys up with a good beer at your next summer cookout and let the compliments roll in!
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April 29, 2008
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Hey Brotha…
Sounds like a tasty burger (Berger-Meister Meister-Berger)!!!
But I prefer no liquid smoke… tastes too much like chemicals!
And if you convert the crushed garlic for the powder, use a lot less than shown (I know from experience) 1/2 teaspoon garlic powder to 1 tablespoon of crushed garlic would be closer in taste… unless you want to ward off vampires!
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April 29, 2008
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Note to self…don’t read about hamburger recipes at 9 in the morning…will cause you to salivate and wish it was 5 pm so you could start grilling.
GregQualls’s last blog post..A Beerean is a Missionary
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April 29, 2008
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Sounds good, I’ll have to try it sometime.
The people at the deli would be appalled at you for not wearing gloves, you contaminator you! lol
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April 29, 2008
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Come on, what are you doing! You got me hungry for meat to early in the day. I gotta try this out, hooch and meat, sounds like a winner.
Also, thanks for the onion tip.
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April 29, 2008
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I am so trying that!
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April 29, 2008
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Have you tried ground turkey?
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April 29, 2008
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That sounds delightful. Time to break out the grill and jack daniels.
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April 30, 2008
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Sounds good! Dude, with a graphic like that it would almost appear like you owned your own restaurant franchise!
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May 3, 2008
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[...] Brad Ruggles’ (almost) World Famous Whiskey Burgers… [...]
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May 24, 2008
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[...] yeah, AWESOME! My boy Brad was ballin’ when he made this recipe! You need to check it [...]
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January 29, 2010
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An amazing sauce to top these burgers with is something I mixed up the other night.
Taste Good On Anything Sauce
One cup Spicy Mustard
One cup Heinz 57 Sauce
One and a Half cup hidden valley ranch dressing
Mix it and enjoy!
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May 7, 2010
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WOW! I made some of these for dinner tonight and they are Great!! thanks for the Recipe.
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November 5, 2011
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January 4, 2012
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