Recipes Main Dishes Burger Recipes Triple Seared Whiskey Burger 5.0 (6) 6 Reviews 1 Photo This triple-seared whiskey burger uses the technique from my Japanese-style triple seared steak, and produces the most extraordinarily delicious, juicy burger, with a whiskey-soy glazed exterior. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on June 28, 2024 Save Rate Print Share Add Photo 1 Prep Time: 10 mins Cook Time: 15 mins Rest Time: 5 mins Total Time: 30 mins Servings: 2 Yield: 2 burgers Jump to Nutrition Facts After posting the incredibly delicious Japanese-style triple seared steak I got a lot of comments and questions about whether this would work for a burger, so I decided to test it out. The answer is yes. Yes, yes, yes. Enjoy! Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 2 servings 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 Wet your hands, and form 2 (8-ounce) burgers; place on a plate, cover, and refrigerate until ready to grill. For this process, cold meat works best. Before starting the triple-searing process, build a very hot hardwood charcoal fire. Oak, mesquite or hickory are great choices. The coals should be glowing red, and radiating extreme heat before the meat hits the grill. Rub burgers all over with oil. Coat with sea salt until entire surface area is completely covered. Pour whiskey into a shallow bowl; set aside. Place burgers on hottest spot on the grill, and sear both sides, 2 minutes per side. Transfer burgers into bowl of whiskey, and turn constantly for at least 1 minute. Most of the salt will rinse off. Place burgers back onto the hottest spot on the grill, and sear both sides again, 2 minutes per side. You can baste steak with a small amount of whiskey while searing. Add soy sauce to another shallow bowl. Add burgers to the bowl, and turn constantly for at least 1 minute. Return burgers to the hottest spot on the grill for the 3rd and final sear. Grill each side until desired doneness is reached, about 2 minutes. For a rosy-pink (medium-rare) inside, remove when an instant-read thermometer inserted near the center reads 125 to 130 F (52 to 54 degrees C). Chef John Chef's Note: For an optional step, after the last (soy) sear, more whiskey can be drizzled over and seared on and while you wait for the burger to finish cooking. For an 8 ounce burger, over very high heat, about 2 minutes per side, per sear, should get you close to medium-rare. I Made It Print Nutrition Facts (per serving) 741 Calories 44g Fat 2g Carbs 64g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 741 % Daily Value * Total Fat 44g 57% Saturated Fat 15g 77% Cholesterol 202mg 67% Sodium 8302mg 361% Total Carbohydrate 2g 1% Dietary Fiber 0g 1% Total Sugars 0g Protein 64g 128% Vitamin C 0mg 0% Calcium 78mg 6% Iron 7mg 38% Potassium 1002mg 21% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.