Triple Seared Whiskey Burger Recipe

Cook Time: 15 minutes

After posting the incredibly delicious Japanese-style triple seared steak, I received a lot of questions asking if this method would work for a burger. I decided to test it out, and the answer is a resounding yes! Enjoy this new twist on the classic burger!

Ingredients

• 1 pound ground beef (85% lean recommended)
• 2 teaspoons avocado oil
• 2 tablespoons sea salt
• 1/3 cup whiskey
• 1/4 cup soy sauce

Directions

Step 1: Wet your hands and form two 8-ounce burger patties. Place them on a plate, cover with plastic wrap, and refrigerate until ready to grill. Cold meat will work best for this method.

Step 2: Prepare a very hot hardwood charcoal fire. Oak, mesquite, or hickory wood work wonderfully for this recipe. The coals should be glowing red and radiating intense heat before you put the patties on the grill.

Step 3: Rub the burgers with avocado oil, ensuring they are evenly coated. Then, generously coat both sides of the patties with sea salt.

Step 4: Pour the whiskey into a shallow bowl and set it aside.

Step 5: Place the burgers on the hottest spot of the grill and sear both sides for 2 minutes per side. The goal is to create a good sear on the surface.

Step 6: After searing, transfer the burgers into the shallow bowl of whiskey. Turn them constantly for at least 1 minute. Most of the salt will rinse off during this process.

Step 7: Return the burgers to the hottest spot on the grill for a second round of searing. Grill for another 2 minutes per side. You can also baste the patties with a small amount of whiskey while searing for extra flavor.

Step 8: Add soy sauce to another shallow bowl. Place the burgers into the soy sauce bowl and turn them for at least 1 minute to coat evenly.

Step 9: For the third and final sear, place the burgers back on the hottest spot of the grill. Grill each side for an additional 2 minutes, or until the desired doneness is achieved. For a medium-rare burger, remove the patties when an instant-read thermometer inserted near the center reads 125-130F (52-54C).

Chefs Note: For an extra kick, drizzle a bit more whiskey over the burgers after the final soy sauce sear and sear it on the grill while the burger finishes cooking. With high heat, about 2 minutes per side per sear should give you a perfectly medium-rare 8-ounce burger.

Nutrition Facts (per serving)

• Calories: 741
• Fat: 44g (57% DV)
• Saturated Fat: 15g (77% DV)
• Cholesterol: 202mg (67% DV)
• Sodium: 8302mg (361% DV)
• Total Carbohydrates: 2g (1% DV)
• Dietary Fiber: 0g (1% DV)
• Protein: 64g (128% DV)
• Calcium: 78mg (6% DV)
• Iron: 7mg (38% DV)
• Potassium: 1002mg (21% DV)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs. Consult your doctor or registered dietitian if following a medically restrictive diet.

History and Origins of the Triple Seared Whiskey Burger

The Triple Seared Whiskey Burger is a modern culinary creation that draws inspiration from Japanese steak techniques, particularly the method of triple-searing to achieve a perfectly caramelized crust while retaining a juicy interior. Chef John Mitzewich adapted this approach for burgers, combining Western barbecue traditions with Japanese precision. This fusion highlights how cross-cultural experimentation in cuisine can yield exciting new flavor profiles.

Regional Variations and Characteristics

While the core of the recipeground beef, whiskey, and soy sauceis consistent, regional variations emerge depending on available ingredients and local tastes. In the American South, bourbon is often used as the whiskey base, reflecting regional distilling heritage. Coastal regions may incorporate local salts or smoked sea salts, and some chefs experiment with different hardwoods like hickory, oak, or mesquite to subtly alter the smoky notes during grilling. Despite minor tweaks, the hallmark of this burger remains its triple-seared technique and whiskey glaze.

Distinction from Similar Dishes

Unlike traditional burgers, which are typically grilled or pan-fried once, the triple searing process sets this burger apart. The repeated searing not only builds layers of flavor but also creates a distinct caramelized crust rarely found in standard recipes. The inclusion of whiskey and soy sauce as sequential marinades introduces a complex interplay of umami and sweet, smoky flavors that differentiate it from other gourmet or whiskey-infused burgers.

Where Its Commonly Served

The Triple Seared Whiskey Burger is most often found in upscale burger joints, modern American restaurants, and specialty barbecue establishments. It is frequently featured in chef-driven tasting menus or as a limited edition offering, emphasizing both technique and presentation. Home cooks also adopt this recipe for special occasions such as Independence Day, cookouts, or weekend gatherings, turning a simple meal into an impressive culinary experience.

Interesting Facts and Culinary Notes

• The idea for this burger emerged after Chef Johns success with a Japanese-style triple seared steak, demonstrating the versatility of the technique beyond beef cuts.
• Whiskey not only imparts flavor but also interacts with the salt on the meat, partially dissolving it and creating a natural glaze.
• Although called triple seared, the technique is forgiving: even slightly overcooked burgers retain juiciness due to the short, high-heat searing intervals.
• The burgers method encourages experimentationsome chefs substitute rum, teriyaki, or other spirits for unique flavor twists while maintaining the searing ritual.
• The dish highlights a rare culinary crossover between Japanese precision cooking and American comfort food, bridging cultural flavors in a single bite.

FAQ about Triple Seared Whiskey Burger Recipe

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