Rating: 4.14 stars
21 Ratings
  • 5 star values: 14
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2

Take a bite or slice these beef and pork burgers in half to discover a melty and delicious cheddar-whiskey filling.

Source: Better Homes and Gardens

Gallery

Credit: Jason Donnelly

Recipe Summary

prep:
45 mins
chill:
overnight
grill:
20 mins
Servings:
8
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Whiskey Barrel Burgers

Ingredients

Ingredient Checklist

Directions

The day before:
  • In a large bowl combine green onions, whiskey, bread crumbs, Worcestershire sauce, melted butter, garlic, seasoned salt, crushed red pepper, and black pepper. Add ground beef and ground pork; mix well. Shape meat mixture into sixteen 1/2-inch-thick patties.

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Instructions Checklist
  • Place 1 tablespoon of the Cheddar-Whiskey Filling on the center of each of eight of the patties (reserve remaining filling). Top with the remaining eight patties; pinch edges together to seal. In a storage container layer patties between sheets of waxed paper; cover and chill overnight.

Tailgate day:
  • Tote patties, the remaining filling, lettuce, red onion, and tomato in an insulated cooler with ice packs.

Instructions Checklist
  • At the tailgating site, prepare grill (with a cover). For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place patties on grill rack over drip pan. Cover and grill for 10 minutes. Turn patties; cover and grill for 5 minutes. Top each patty with 1 tablespoon of the remaining filling. Cover and grill about 5 minutes more or until done (160°F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect grilling and grill as above.)

Instructions Checklist
  • Spread bottoms of rolls with barbecue sauce; top with burgers, lettuce, red onion, and tomato. Replace tops of rolls.

Must-have equipment:

Insulated cooler with ice packsOn-site grill (with a cover)Drip pan

Nutrition Facts (Whiskey Barrel Burgers)

702 calories; total fat 41g; saturated fat 18g; polyunsaturated fat 3g; monounsaturated fat 14g; cholesterol 121mg; sodium 931mg; potassium 580mg; carbohydrates 42g; fiber 2g; sugar 7g; protein 32g; trans fatty acid 1g; vitamin a 2332IU; vitamin c 9mg; thiamin 1mg; riboflavin 1mg; niacin equivalents 8mg; vitamin b6 1mg; folate 85mcg; vitamin b12 2mcg; calcium 313mg; iron 4mg.

Cheddar-Whiskey Filling

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor combine shredded cheddar cheese (8 ounces), finely chopped green onions, whiskey, Worcestershire sauce, and garlic, minced. Cover and process until nearly smooth.

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Reviews (2)

21 Ratings
  • 5 star values: 14
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Rating: 5.0 stars
07/05/2020
These were wonderful! I had to make two changes. Because of the virus, it wasn't possible to get green onions or ground pork. I has 3/4 cup of green onions in the house so I saved enough for the topping and added some red onion to the burgers. I had a meatloaf mix (beef, pork and veal) in the freezer and used that in place of the pork. The mixture was really crumbly but held together well after chilling it in the refrigerator from Friday to Saturday. I only grilled half the burgers and, unfortunately, used all the cheddar-whiskey topping on the four burgers so I guess I'll have to make more because it was so good! We ate them without the bun, lettuce or onion and topped them with a little bit of Sticky Fingers Carolina BBQ sauce. My sister asked for the recipe!
Rating: 5.0 stars
09/19/2019
Unholy temptation and a den of flavor.
Rating: Unrated
05/12/2014
This recipe makes no sense. The same ingredient list is listed twice instead of the filling ingredients!
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