Jack Daniels Glazed Burger
(18+) A Jack Daniels glazed burger, crispy hash brown topper, Jack Daniel’s caramelised onions… all soaked in my gorgeous Jack Daniel’s sauce. Yes please, in my mouth, immediately. Also, how many more times can I say Jack Daniel’s? Can they get in touch so I can work with them please?!
I know I’ve mentioned this elsewhere but my 2000s were dominated by TGI Friday’s and it always felt like such a treat whenever we visited. Now, I was the kinda gal who ordered a mixture of starters as opposed to a main, but if I did order a main, this is the sort of dish I’d have gone for. Maybe I need another trip back for some reasearch?
Creating this meal unlocked too many memories, so you’ll find me in a corner crying happy tears into this succulent burger.
Looking for more burgers? I’ve got ya. Try out my Korean fried chicken burger or buttermilk chicken burger next.
Ingredients
For the Glaze
- 150g banana shallots, finely chopped
- 1/2 head minced garlic
- 1/2 inch minced ginger
- 95ml sweet teriyaki sauce
- 2 tbsp tomato chutney
- 100g dark muscovado sugar
- 1 tin pineapple rings, chopped finely, keep syrup
- 3 tbsp maple syrup
- 1 tsp cider vinegar
- 150ml water
- 50ml Jack Daniel’s
For the Hash Browns
- 3 peeled Russet spuds
- 1 beaten egg
- Salt, pepper and paprika
For the Onions
- 50ml Jack Daniel’s
- 150g banana shallots, peeled & sliced
- 1 tbsp dark muscavodo
- 1 tbsp cider vinegar
- Pinch of salt
For the Burger
- Sliced iceberg
- Sliced tomato
- Mayo
- Mixed grated cheese
- Toasted brioche bun
- Burger patty
Method
- In a saucepan on medium heat, gently fry off shallots ‘til translucent, add garlic & ginger. Cook for 3mins until aromatic. Add Jack Daniel’s to pan & simmer for 2mins.
- Add rest of ingredients for glaze (including pineapple syrup), simmer for around 1hr until you get a thick glaze consistency.
- Pass mixture through sieve into another pan, add large tbsp of the onion mixture from the sieve back into the glaze (keep rest of the onion mixture to use in other dishes).
- For hash browns, peel & grate spuds. Get them in cold water, then squeeze any excess water in a clean tea towel. Mix with rest of ingredients. In a hot oiled pan, fry off in patties in a hot pan ‘til golden.
- Gently fry onions in a pan with oil until soft, add Jack Daniel’s, sugar & vinegar, cook until caramelised.
- In a hot pan add your patty & season well, flip after 3mins, glaze up with your JD sauce, lather on onions & top with cheese. Cook for further 4mins & melt cheese under grill.
- Mayo your toasted bun, add iceberg, tomatoes, burger, more glaze, hash browns. Serve with a Jack Daniel’s & Coke on the side!