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If you are craving a burger that is deeply savory with a grown-up kick, this whiskey burger brings a bit of steakhouse magic to your home kitchen. Layers of juicy beef, crispy bacon, buttery mushrooms, and a rich whiskey-infused sauce all stack up into a burger that feels both classic and totally over the top. This one gets big cheers from friends every time we fire up the stove for burger night.
I loved how unexpectedly easy this was the first time I made it. The sauce alone had my partner asking for seconds and it instantly became our celebratory meal for birthdays and snow days.
Ingredients
- Ground beef: using an 85 to 20 or 80 to 20 blend gives the burger juiciness and beefy flavor
- Whiskey: in both the sauce and burgers brings smoky depth and a mellow bite pick one you would actually sip
- Yellow onion: caramelizes gently to sweeten the whiskey sauce
- Butter: for the sauce and mushrooms adds richness and ties all the flavors together
- All purpose flour: thickens the sauce so it holds onto the burger
- Beef stock: builds that deep savory base
- Worcestershire sauce: brings bold umami and makes the flavor pop
- Baby bella mushrooms: are perfect for sautéing meaty and earthy
- Crispy bacon: tops the burger with salty crunch and a smoky note
- Buns: choose soft sturdy buns that will hold together under the juicy burger and saucy toppings
Instructions
- Mix and Shape the Burger Patties:
- In a large metal bowl combine the ground beef Worcestershire sauce egg salt and pepper. Work quickly and just until everything is blended and shape into equal portions. For hefty burgers shape into thicker patties or opt for slightly smaller ones if you want more servings. Set each patty on a parchment lined tray and sprinkle both sides with extra salt and pepper. Cover tightly with plastic wrap and refrigerate at least two hours or overnight for best flavor and texture.
- Make the Whiskey Sauce:
- Warm a skillet over medium to medium low and add oil with butter. Once the butter melts toss in sliced onion and cook very slowly. Stir frequently until the onion turns golden and soft which will take about ten to fifteen minutes. Sprinkle the flour over the onions and stir well to coat. Slowly pour in whiskey while mixing then add the beef stock Worcestershire sauce and tomato paste. Toss in a bay leaf season with salt and pepper and let the sauce simmer gently until slightly thickened and fragrant. Remove from heat and pull the bay leaf before serving.
- Cook the Mushrooms:
- Heat the pan again and add more oil and butter. As soon as the butter foams add the sliced mushrooms plus salt and pepper. Let mushrooms stay in contact with the heat for several minutes before stirring then cook until deep brown and caramelized. Remove and keep warm.
- Cook the Burgers:
- Take the chilled patties and make a shallow well in the center of each with your thumb. This keeps burgers from puffing while they cook. Heat a skillet until hot with a splash of oil. Lay patties in the pan and let them brown on each side about five to eight minutes depending on thickness and your preferred doneness. Flip only once for the best crust. Pour a splash of whiskey over the patties after flipping to create a flavorful steam. Rest cooked burgers under foil for five minutes before building your burger.
- Assemble the Whiskey Burger:
- Split buns open and toast lightly if you like. Layer each bottom bun with a juicy burger patty followed by generous spoonfuls of whiskey sauce. Add mushrooms and crispy bacon strips then set the top bun in place. Serve right away while everything is hot and the kitchen smells downright irresistible.
I never skip extra mushrooms for this burger because their deep golden flavor reminds me of steakhouse nights out with my family. One time my nephew declared it the best burger he had ever tried and no plate was left with a crumb.
Storage and Leftover Tips
These burgers hold up pretty well in the fridge. Store cooked patties and sauce separately in airtight containers for up to three days. Gently rewarm the burger in a skillet with a splash of water then spoon the sauce over just before serving. Use mushrooms up quickly since they lose their best texture after reheating.
Easy Ingredient Swaps
Ground turkey or chicken works if you want a lighter burger just add a bit of extra seasoning. For a gluten free take use almond flour for thickening the sauce and gluten free buns. No whiskey at home Try bourbon or even a splash of dark beer for a different but still delicious spin.
Perfect Ways to Serve This
Pile extra mushrooms and a second drizzle of sauce on your burger for maximum flavor. Add sharp cheddar or Swiss cheese for a gooey bonus layer. Dress your plate with a crisp coleslaw or thick steak fries to balance out the rich flavors.
Always start with a hot pan for the burgers which ensures an even crust and maximum juiciness. If you want to avoid greasy burgers let them rest a few minutes on a rack set above a tray before serving. Save a splash of whiskey for the chef while you cook just for inspiration.
Recipe Q&A
- → What type of beef is best for these burgers?
Choose an 85/15 or 80/20 ground beef blend for juicy, flavorful burgers that stay moist during cooking.
- → How does whiskey enhance the flavor?
Whiskey adds subtle depth and complexity, complementing the beef and infusing the sauce with a unique richness.
- → Can I use different mushrooms?
Yes, baby bella or cremini mushrooms add earthy flavor, but white mushrooms or shiitake also work well.
- → Should I rest the patties before serving?
Rest the burger patties for about five minutes after cooking to lock in juices and preserve their tenderness.
- → What toppings pair well with these burgers?
Crispy bacon, sautéed mushrooms, and golden onions pair perfectly, but you can add cheese, lettuce, or tomato as desired.
- → Is it necessary to refrigerate patties before cooking?
Chilling the patties helps them hold their shape and enhances texture when cooking, resulting in a juicier burger.