Midi Beef Burgers with Whisky Glaze & Butter Buns

Midi Beef Burgers with Whisky Glaze & Butter Buns

These burgers are a lot of work, but they are worth it!

You can leave the whisky glaze out if you aren't a boozy type, but it does give these beef patties a sticky, smokey delicious crust.

You can also freeze the buns, so make a double batch and throw them in the freezer for next time! 

A midi burger is not a full-sized burger or a slider. It's in the middle!

Burger Ingredients:

800g Good quality beef mince

A big handful of continental parsley, chopped

1 tbsp Season-All Spice 

1 tbsp cracked pepper

1 tsp coarse salt

3 clove garlic, crushed

Whisky Glaze Ingredients:

1/3 cup whisky

1/3 cup good tomato sauce

1 tbsp dijon mustard

1 tbsp Worcestershire sauce

2 tbsp honey

1/2 tsp chilli powder

1 tsp pepper

1 tsp coarse salt

Burger Bun Ingredients:

1 c warm water

4 tbsp warm milk

1 pack dried yeast

2 ½ tbsp sugar

1 egg

3 ¼ c plain flour, preferably bread flour, but they work with standard plain too

50g unsalted butter, at room temp

2 tsp salt

1 egg

Splash water

Sesame seeds

Burger Fillings:

Lettuce of choice

Melting cheese of choice

To Make The Beef Burger Patties:

Place mince, parsley, season-all, garlic, salt and pepper in a bowl and gently mix. 

Divide into 10 equal portions - around 75 grams each - and gently roll into balls, flatten gently into a thickish patty, and place in the fridge for a couple of hours.

To Make The Whisky Glaze:

Combine all ingredients in a small saucepan and bring to a low boil.

Reduce the heat and simmer for about 10 - 12 minus or until it thickens slightly.

To Make The Burger Buns

Combine water, milk, yeast, sugar and 1 egg in the bowl of a mixer. Once combined, let it sit for a few minutes so the yeast activates and goes frothy.

Add the flour and mix until just combined.

Add the salt and butter and knead on medium speed for about 10 mins.

Place in an oiled bowl, cover with glad wrap and a tea towel and allow to rise for two hours. It should double in size.

Remove from the bowl, cut into 10 pieces if you want standard buns or 20 for sliders.

Gently form them into balls and place them on lined oven trays.

Cover with a clean tea towel and leave to rise for another hour.

Combine the egg and water in a small bowl and beat well. Brush the buns with the egg wash and sprinkle over sesame seeds if using them.

Turn the 1st and 4th flame on the BBQ grill plates to medium heat, close the hood and keep an eye on the temperature. You're looking for 180°C. Adjust the heat as needed to keep it around this temperature.

 Place trays in the centre of the BBQ off the direct flame and cook for about 15 minutes.

Beef BBQ Midi Burgers:

Heat BBQ over medium-high flame until hot.

Fire-up one burner on your cast iron plate to low to keep the whisky glaze warm.

Rub burger patties with olive oil, season with salt and pepper, place on grill and brush the top with whisky glaze multiple times.

Cook for 3 minutes, turn and brush the other side with whisky glaze multiple times. 

Cook for 3 mins and repeat, constantly brushing the burners with whisky glaze.

Place cheese on top of the patties and close the lid for a minute to melt the cheese.

Meanwhile, slice the buns in half and grill over medium-low heat until slightly charred.

Place the patty on the bottom of the bun, top with lettuce leaves and the top of the bun.

Now Eat! You've Earnt It!