The J-O Burger
We asked Thom over at Bearly Edible to whip us up a good summer recipe and here's what we got.
Yummm, bears like burgers!!
Two key ingredients are the J-O that makes this burger stand out in the crowd. A cup of Jack Daniels whiskey gives it a distinctive flavor that most people can not identify. Vidalia onions add that sweet southern oniony taste that can’t be beat. Be sure to use a 90% lean ground chuck that has just enough fat to keep the burger from drying out on the grill. This is a perfect recipe for summer grilling while Vidalia onions are plentiful and you can sip the Jack in the shade while you grill the burgers.
- 2 lbs. 90% lean fresh ground chuck
- 2 Large Vidalia onions
- 1 egg white
- 1cup Jack Daniels whiskey
- 2 TBS Worcestershire sauce
- 1 TBS molasses
- 1 TBS A-1 Sauce
- 1 clove garlic, minced
- Montreal Steak Seasoning
- Tomatoes, lettuce
- 6 Bakery hamburger buns
Cut ½ of one Vidalia onion into a fine dice. Gently mix the chopped onions in a bowl with the ground chuck, egg white, whiskey, Worcestershire sauce, molasses, A-1 Sauce and garlic. Add Montreal Steak Seasoning to taste. Shape into 6 patties.
Cut the remaining Vidalia onion into 6 thick slices, about 3/8 inch thick. Run a bamboo skewer through the onion to keep the slices together as you grill them. Rub a drizzle of olive oil over both sides of the onion slices. Sprinkle generously with Montreal Steak Seasoning.
Grill the burgers until done to your liking. Grill the skewered onions at the same time, turning frequently. Remove from the heat after they have caramelized and browned on both sides.
Lightly butter fresh bakery buns. Grill buns, cut sides down, until light brown. Serve burgers topped with a caramelized Vidalia onion slice, a thick slice of fresh tomato and leaf lettuce. You can top this with your favorite hamburger condiments, but the sweet caramelized Vidalia onion and Jack Daniels taste can stand on its own.