Kentucky Blue Grass Burgers

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.

Kentucky bourbon isn


2-1/2 pounds boneless well-marbled chuck, preferably from neck, 20% fat
2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon dried oregano
1 teaspoon onion powder
1 teaspoon sriracha
1/2 cup water
1/2 cup Kentucky bourbon whiskey
1/2 cup soy sauce
3 tablespoons honey
1 teaspoon dry mustard
1 teaspoon garlic powder
6 large soft Kaiser rolls with sesame seeds
1/2 cup Dijon mayonnaise, Hellmanns or Best Foods
1 small head iceberg lettuce
1 medium Vidalia or Walla onion, chopped


Heat coals to medium high and rake 2/3 of them onto one half of the grill. Spread the remainder over the other half ogf grill.

Cut beef into 1-inch chunks and process, in batches, until coarsely ground. Add salt, pepper, oregano, onion powder, and sriracha. Mix well and divide into six portions; shape each portion into a burger at least 1-inch thick. Make a deep indent in center of each and set aside.

In a bowl, combine water, bourbon, soy sauce, honey, dry mustard, and garlic powder.
Brush burgers on both sides with marinade and grill on hottest part of grill 4 to 5 minutes on each side or until medium-rare to medium, brushing with several times.

Cut 1/3 off top of each roll and place tops and bottoms, cut side down, on cooler side of grill. Toast for 1 minute, and spread Dijon mayonnaise on all cut sides. Place lettuce on bottom portion of rolls, top with a burger, chopped onion and roll top. Cut in half and serve.