Monday, July 8, 2013

Bourbon Barbecue Burger

July is the perfect month for grilling out and what better to grill than the all-American burger?

serves 6 ( 9 points +)

  • 6 fully cooked bacon slices ( such as Oscar Mayer)
  • 1 tsp. olive oil
  • 2 c. thinly sliced red onion
  • 4 T. bourbon, divided
  • 1 T. balsamic vinegar
  • salt
  • 1/2 c. ketchup
  • 1 T. Dijon mustard
  • 2 tsp. honey
  • 2 tsp. Tabasco or hot pepper sauce
  • 2 tsp. Worcestershire sauce
  • 1/4 tsp. paprika
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1-1/2 lbs. ground sirloin
  • 6 slices tomato
  • 6 reduced fat buns ( 2 points each)

Cook bacon in a large skillet until crisp. Remove from pan. Add oil and onion to pan. Cook until onion is browned and very tender. Add 2 T. bourbon, vinegar and 1/4 tsp. salt. Cook until liquid almost evaporates. Remove mixture from pan and cool 5 minutes.

Combine remaining 2 T. bourbon, ketchup and next 7 ingredients ( through onion powder) in a small saucepan. Bring to a boil, stirring frequently. Reduce heat; simmer 5 minutes or until thickened. Remove from heat.

Preheat grill to medium-high heat. Coarsely chop 1/2 c. onion mixture and stir into beef. Divide beef into 6 equal portions, shaping into a patty. Sprinkle patties with salt. Cook 4 minutes per side or until done.
Spread each top and bottom of bun with 1 T. sauce. Place patties on bottom halves, top with 1 tomato slice and remaining onion mixture. Top each serving with 1 bacon slice and top half of bun.

adapted from "Cooking Light"

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