Close-up of a beef patty with avocado served open

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Triple Seared Whiskey Burger

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About

This burger is cooked with a technique rather than a list of toppings. Two thick half-pound patties are seared over a very hot hardwood charcoal fire, dipped in whiskey, seared again, dipped in soy sauce and seared a third time, which gives the crust a deep, smoky, slightly sweet char.

Everything about it depends on heat. The coals should be glowing red and oak, mesquite or hickory give the best flavour. The patties are formed with wet hands and kept cold until the last moment, then rubbed with avocado oil and covered entirely in coarse sea salt. Each searing is quick, about two minutes a side, and between them the burgers turn in a bowl of whiskey for at least a minute, which washes off most of the salt and leaves the flavour. The soy sauce bath before the last sear adds salt and colour. Take them off at 125 to 130°F for medium-rare.

Ingredients

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Ground beef1 pound ground beef (recommend 85% lean)
Avocado2 teaspoons avocado oil
Salt2 tablespoons coarse sea salt
Whiskey1/3 cup whiskey
Soy sauce1/4 cup soy sauce

Recipe

1
Wet your hands, and form 2 (8-ounce) burgers; place on a plate, cover, and refrigerate until ready to grill. For this process, cold meat works best.
2
Before starting the triple-searing process, build a very hot hardwood charcoal fire. Oak, mesquite or hickory are great choices. The coals should be glowing red, and radiating extreme heat before the meat hits the grill.
3
Rub burgers all over with oil. Coat with sea salt until entire surface area is completely covered.
4
Pour whiskey into a shallow bowl; set aside.
5
Place burgers on hottest spot on the grill, and sear both sides, 2 minutes per side.
6
Transfer burgers into bowl of whiskey, and turn constantly for at least 1 minute. Most of the salt will rinse off.
7
Place burgers back onto the hottest spot on the grill, and sear both sides again, 2 minutes per side. You can baste steak with a small amount of whiskey while searing.
8
Add soy sauce to another shallow bowl. Add burgers to the bowl, and turn constantly for at least 1 minute.
9
Return burgers to the hottest spot on the grill for the 3rd and final sear. Grill each side until desired doneness is reached, about 2 minutes. For a rosy-pink (medium-rare) inside, remove when an instant-read thermometer inserted near the center reads 125 to 130 F (52 to 54 degrees C).