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Triple Seared Whiskey Burger
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About
Stripped back, it is ground beef, avocado oil, coarse sea salt and whiskey. Worth reading twice before you start: wet your hands, and form 2 (8-ounce) burgers; place on a plate, cover, and refrigerate until ready to grill. It scored 8.1 out of 10 here after cooking it exactly as written. The full method runs to 9 steps below, with the ingredient list above it. Everything is measured for a normal home kitchen rather than a restaurant line.
Ingredients
- 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
- 1Wet 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.
- 2Before 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.
- 3Rub burgers all over with oil. Coat with sea salt until entire surface area is completely covered.
- 4Pour whiskey into a shallow bowl; set aside.
- 5Place burgers on hottest spot on the grill, and sear both sides, 2 minutes per side.
- 6Transfer burgers into bowl of whiskey, and turn constantly for at least 1 minute. Most of the salt will rinse off.
- 7Place 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.
- 8Add soy sauce to another shallow bowl. Add burgers to the bowl, and turn constantly for at least 1 minute.
- 9Return 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).
