Tasty Twosome Bourbon Glazed Burger
•2 yellow onions, thinly sliced
•2 TBSPs butter
•1 tsp dried thyme
•¼ cup crumbled blue cheese
•½ cup of your favorite bourbon
•¼ cup of ketchup
•2 TBSPs low sodium soy sauce
•1 TBSP honey
•1 tsp Dijon mustard
•1 tsp Worcestershire sauce
•½ tsp garlic powder
•1 tsp hot sauce
•1 lb Crossover Tasty Twosome, formed into 4 patties about ½” thick
•2-3 TBSP dried minced onion
•Freshly ground black pepper
•4 burger buns
•4 slices of white cheddar cheese
Make your carmelized onions:
1) Place butter into a cast iron pan and turn on heat to medium. Once the butter has melted add the onions and thyme.
2) Sauté onions until they become golden brown. Turn off the flame.
3) Add blue cheese and incorporate into the onions. (I feel the blue cheese is integral to the success of this dish, but if you can’t abide blue cheese, you can leave it out, or offer it on the side).
Make your glaze:
4) Place a heavy bottomed skillet (large enough to hold the patties once they are cooked) over a medium flame.
5) Add the glaze ingredients to the pan and stir until smooth. When it starts to thicken, turn off the flame but keep on the burner to stay warm.
Cook your patties:
6) Heat a cast iron pan over medium-high heat. (You can grill your patties if you prefer).
7) Season the patties on both sides with salt and pepper to your liking.
8) Place in the hot pan and sprinkle the tops of the patties with the dried, minced onion.
9) Cook for approximately 5-6 minutes, until browned on the bottom and flip.
10) Cook another 5-6 minutes and check temperature with an instant read thermometer. The patties need to reach 165°F internal temperature. Cook until they get there.
Build your “burgers”:
11) Once cooked, place the patties in the skillet with the bourbon glaze and flip a couple of times to completely coat in the glaze.
12) Add the cheddar cheese to the patties.
13) Place each patty on the bottom half of the buns.
14) Place a spoon of the onions on top of the cheese.
15) Add a bunch of arugula and cover with the top of the bun.
Adapted from a recipe on StōKgrills.com