Whiskey Burgers
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This low-fat burger is made with lean ground venison dressed up with coffee, cocoa powder, chili powder, and whiskey. Try it at your next cookout.
Ingredients
- 2 bulbs garlic
- 2 teaspoons olive oil
- 1 teaspoon instant coffee crystals
- 1 teaspoon unsweetened cocoa powder
- 3/4 teaspoon chili powder
- 1/4 teaspoon salt
- 1 tablespoon whiskey or water
- 1 pound ground venison
- 4 small whole wheat hamburger buns, split and toasted
- Lettuce leaves (optional)
- Thin slices fresh jalapeno chile peppers (optional)
- Tomato slices (optional)
- Thin red onion slices (optional)
- Dill pickle slices (optional)
- Cut off the top 1/4 to 1/2 inch of each garlic bulb to expose the cloves. Remove the papery outer skins, leaving the cloves intact. Place each garlic bulb on a 6-inch square of heavy foil; drizzle bulbs with olive oil. Wrap foil up around bulbs; seal. For a charcoal grill, grill garlic on the rack of an uncovered grill directly over medium coals about 25 minutes or until garlic is soft. (For a gas grill, preheat grill. Reduce heat to medium. Place foil-wrapped garlic bulbs on grill rack over heat. Cover and grill as above.) Remove garlic from grill and cool slightly.
- Meanwhile, in a medium bowl, combine coffee crystals, cocoa powder, chili powder, and salt. Stir in whiskey or water. Add venison; mix well. Shape into four 1/2-inch-thick patties.
- For a charcoal grill, grill patties on the greased rack of an uncovered grill directly over medium coals for 10 to 13 minutes or until an instant-read thermometer inserted into side of each patty registers 160 degrees F, turning once halfway through grilling. (For a gas grill, place patties on grill rack over heat. Cover and grill as above.)
- Meanwhile, squeeze garlic cloves from the skins into a small bowl. Mash garlic with a fork. Spread garlic on bun bottoms; add lettuce (if using) and grilled patties. If desired, top with chile peppers, tomato, red onion, and/or pickles. Add bun tops.
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