The 2 truths of grilling season....

The 2 truths of grilling season (at least for me):

1. You can never have enough burger recipes in your arsenal. There is nothing better than a freshly grilled homemade burger, whether it's beef, pork, salmon or turkey.

2. You will undoubtedly run out of propane half way through grilling when you've had a few glasses of wine and shouldn't drive to the gas station. It's a mystery why you can't run out at the very beginning of cooking...it's always mid-flip of the steaks or burgers that the whole thing fizzles out.

Thank goodness the neighbors usually go to the lake on the weekends...we can (and did) sneak next door to "borrow" their propane tank to finish off supper.


As for me, I've had a week of eating shall we say, less than stellar food options. All of this up and down with our domestic automotive industry has finally taken it's toll. Thank you to S, K and the neighbor husband for taking turns to talk me off a ledge this week. It helps to have friends in the industry - there is only so many days I can take of being the positive, upbeat manager until I crash and burn.

That being said, since my eating was kind of meh, this week, I figured we'd round off the week with a fabulous burger.

In Canada, bourbon is not a big deal....the drink of choice on the prairies is Canadian Rye. We always have a bottle of rye on hand, but I keep a small bottle of bourbon in the cupboard for when I want a drink (not a rye fan) or if I'm roasting turkey (bourbon for basting and gravy...trust me).

So imagine my delight when I came across a bourbon burger recipe tonight! A quick stop at the store on the way home for some ground beef and we were set!

First, I don't care if the burger sucked (it didn't), the bourbon caramelized onions were out of this world. They made the burger, and they would be a stand out with a bbq'd rib eye steak as well.

The burger was tasty - I really liked the addition of bourbon and worcestishire sauce. I could've done without the cumin though - or maybe half the amount as that was all I could taste in the burger.

A trick I read from Bobby Flay (who in my mind is the king of burgers) - a burger shouldn't have stuff in it - no eggs, breadcrumbs etc. Since I've been trying to adopt this thinking, I have found that my burgers do not fall apart. Now I'm all for seasoning (hence the bourbon and spices), but since I've stopped with the bread crumbs and egg, my burgers are turning out 100 times better than before.

You can find the recipe HERE.