Pretty sure those three words need no further explanation.
Maple.
Bourbon.
Burgers.
Yeah, it's good.
We found this recipe on The Honest Bison's website and followed it using their venison burgers.
Such a delicious departure from the burger norm but by no means do we suggest this would not be incredible on a classic beef burger.
In fact, when the summer hits and it's grilling season again, we are 100% committed to using this recipe on some LaPlatte River ground beef.
Recipe by The Kitcheneer via The Honest Bison
Ingredients:
For the burgers:
3 Honest Bison Venison Burger patties
Cooked bacon
White cheddar slices (optional)
Brioche buns (we used what we had which was delicious O'bread but lettuce wraps would also be a delicious balance – make these your own!)
For the sauce:
2 tbs grassfed butter
1/2 cup tomato sauce
2 tbs apple cider vinegar
1 tbs dijon mustard
2 tsp garlic powder
2 tsp onion powder
1 tsp smoked paprika
1/3 cup JEM Maple syrup
1 tbs coconut sugar
1/4 cup of bourbon
1/4 cup of apple cider
For the caramelized onions:
2 tbs grassfed butter
1 large sweet onion, sliced thin
3/4 cup apple cider
Instructions:
Preheat the grill to 350F/ stove top medium-high heat. Place pre-made patties on the grill to cook. (About 8-10 minutes. For venison, I like to take it off the grill around 140F for a medium cook that's pink in the middle.)
While, the burgers cook, make the BBQ sauce by adding all sauce ingredients MINUS THE BOURBON in a small saucepan over medium-low heat until it is simmering (about 5 minutes).
Take the pan off the heat and stir in the bourbon. Simmer the sauce a little bit more to cook off the alcohol (about 3 more minutes).
Take burgers off the grill and add cheese (if using). Allow to rest while you caramelize the onions.
Caramelize the onions on medium-high heat in a pan with the butter and apple cider. The key here is to use a large skillet to allow room for the onions caramelize properly and to stir frequently to prevent burning.
Assemble the burgers and serve.
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