Labor Day is almost here! That means a long weekend and cooking out for us, so off I went to Pinterest to find a burger recipe. These Whiskey Burgers jumped out since it also has whiskey, bacon, and mushrooms. Some of my favorite things!
You might need to make a stop at the liquor store to pick up some good quality whiskey to make the whiskey glaze. I went with Maker’s Mark since I had a bottle on hand, but I did have to buy most of the other ingredients since they were fresh. I went with pre-made hamburger patties, sliced mushrooms, and fresh hamburger buns from the bakery department.
My grocery store keeps the uncured bacon in a separate display from the “regular” bacon, so I almost didn’t find it. I had no idea what the difference was and had to look it up when I got home. It turns out that uncured bacon is cured, and the name is a bit of a misnomer. The difference is uncured bacon is cured using natural nitrates, usually from sea salt or celery, whereas cured bacon can be cured using artificial nitrates. The taste difference is slight, but uncured bacon may be saltier since it is left in the brine longer. Read more about the differences.
I made my whiskey glaze the day before I made the burgers. It was extremely easy and took 30 minutes as specified. It stored it in a glass bottle and noticed it thickened a lot as it cooled.
The burgers went together very quickly once I had the bacon cooked. I used pre-sliced mushrooms and pre-made hamburger patties to save some time on prep work. I also was able to put the husband on grill duty while I did the rest. The directions were sectioned into easy to follow steps, and the whole process took us 25 minutes.