Beef burgers with leeks and whisky sauce
20
10
4
No
Ingredients
- 8 maple bacon slices
- 4 hamburger buns
- Lettuce
- 8 tomato slices
For the patties:
- 450 g of beef
- 100 g of cheese curds
- 60 ml (1/4 cup) of breadcrumbs
- 1/2 (1 1/2 cup) package of Les Cultures de chez nous sliced leeks
- 45 ml (3 tablespoons) of parsley
- 15 ml (1 tablespoon) of Worcestershire sauce
- 15 ml (1 tablespoon) of smoked paprika
- 15 ml (1 tablespoon) of dried tomato pesto
- Pepper flakes, to taste
- 1 egg, whisked
For the sauce:
- 125 ml (1/2 cup) of mayonnaise
- 30 ml (2 tablespoons) of chive, chopped
- 15 ml (1 tablespoon) of whisky
- 5 ml (1 teaspoon) of honey
Preparation
Side-by-side mode
- Preheat the barbecue to medium-high heat.
- In a bowl, mix all the ingredients for the patties. Form four patties out of the preparation. Set aside in the fridge.
- In a small bowl, mix all the sauce ingredients and refrigerate.
- Over a hot, oiled barbecue grill, lay all the patties. Close the lid and cook for 5 to 6 minutes on each side, turning the patties over several times as they cook, until they are puffed up.
- A little before the patties finish cooking, set the bacon slices on the barbecue grill. Cook for 2 to 3 minutes on each side.
- Divide the buns in two and grill for 1 minute over the top grill of the barbecue.
- Spread the sauce over the buns, then garnish with lettuce, a beef patty, tomatoes, and bacon.
