These are great bun-less burgers for a summertime cookout. I make these in bite-size portion and skewer them so that they are easy to eat without utensils.
For the burger:
5 lbs. ground beef
1/4 cup parsley
1/4 cup Bourbon Barrel Aged Worcestershire Sauce
1 Tbsp. Bourbon Smoked Salt
Form .75 oz balls, flatten, and grill or roast at 400ºF.
Umami Mayo
1 jar Duke's Mayonnaise
1/2 lb. shiitake mushrooms
Woodford Reserve® Garlic Sea Salt
2 Tbsp. olive oil
1 Tbsp. Bourbon Barrel Aged Worcestershire Sauce
Season shiitakes with Garlic Sea Salt and olive oil. Spread the mushrooms out on a sheet pan. Roast at 400°F until thin and crispy. Chop the mushrooms finely and mix them into the mayonnaise with Bourbon Barrel Aged Worcestershire Sauce.
These are great bun-less burgers for a summertime cookout. I make these in bite-size portion and skewer them so that they are easy to eat without utensils.
For the burger:
5 lbs. ground beef
1/4 cup parsley
1/4 cup Bourbon Barrel Aged Worcestershire Sauce
1 Tbsp. Bourbon Smoked Salt
Form .75 oz balls, flatten, and grill or roast at 400ºF.
Umami Mayo
1 jar Duke's Mayonnaise
1/2 lb. shiitake mushrooms
Woodford Reserve® Garlic Sea Salt
2 Tbsp. olive oil
1 Tbsp. Bourbon Barrel Aged Worcestershire Sauce
Season shiitakes with Garlic Sea Salt and olive oil. Spread the mushrooms out on a sheet pan. Roast at 400°F until thin and crispy. Chop the mushrooms finely and mix them into the mayonnaise with Bourbon Barrel Aged Worcestershire Sauce.
