What meat do I use for the patties — beef or bison?

I prefer bison for a lean, bold flavor but use ground beef if you want a juicier, fattier patty. For bison, handle gently and cook to about 160°F quickly to avoid drying; for beef, the same target works and gives a richer crust.

How do I make the whiskey glaze and how long does it take?

I simmer whiskey, ketchup, soy sauce, honey, mustard, Worcestershire, a pinch of cayenne, and black pepper until thickened — about 8–10 minutes. Reduce heat to low and stir so it doesn't burn; it should coat a spoon when ready.

Can I swap the blue cheese if someone doesn’t like it?

Yes. I swap blue cheese for sharp cheddar or pepper jack for milder or spicier profiles. Each cheese changes melting behavior, so add it at the end of grilling to let it melt over the patties.

How should I cook the caramelized whiskey onions and jalapeño?

I cook sliced onions and chopped jalapeño in canola oil over low heat for 20–25 minutes until soft and sweet, then deglaze with a splash of whiskey and stir in brown sugar and barbecue sauce to finish. Keep heat low to avoid burning.

What’s the quickest way to get a good crust on smash-style patties?

I preheat a cast-iron or flat top on medium-high, use a little canola oil, and press thin patties firmly for 20–30 seconds. Season with salt and pepper just before pressing to develop a savory crust while keeping the interior tender.

How do I achieve a smoky ranch vibe without bottled smoky ranch dressing?

I make a quick smoky aioli by mixing mayonnaise with smoked paprika, a dash of chipotle, minced garlic, and a touch of buttermilk or sour cream to thin. It gives the ranch notes and a smoky profile without buying a specialty sauce.

What internal temperature should my patties reach and how long does that take?

I aim for 160°F for a well-done, safe burger. Timing varies: thin smash patties can reach that in 3–5 minutes per side on a hot surface; thicker patties take longer. Use an instant-read thermometer for accuracy.

Are potato rolls the best bun choice and can I substitute others?

I like potato rolls for their soft, slightly sweet crumb that withstands sauces and toppings. Brioche buns, kaiser rolls, or toasted sesame buns also work well — just toast them briefly to prevent sogginess.

How do I control heat on the grill when finishing with glaze and cheese?

I start on medium-high to sear, then move to medium or reduce flame to medium-low when I brush on barbecue glaze and add cheese to melt without burning the sugar in the sauce. Close the lid briefly to trap heat and melt evenly.

What side dishes pair best with this burger?

I serve crisp fries, tangy coleslaw, or a simple green salad. A cool ranch dip or blue cheese dressing helps balance the sweet glaze and smoky heat from the jalapeño.

Can I prepare any components ahead of time?

I often make the glaze and caramelized onions a day ahead and store them in the fridge. Patties are best formed just before cooking, but you can portion the meat into balls and keep them chilled until you grill.

Whiskey-Glazed Onion Ring Smash Burger with Smoky Ranch Kick

Description

Smoky whiskey-glazed smash burgers with caramelized onions, blue cheese, and homemade smoky ranch aioli. Perfect for weeknight dinners or weekend grilling.

Ingredients

Scale

1 lb ground beef (80/20) or bison

4 medium onions, sliced thin

2 jalapeño peppers, sliced

1/4 cup whiskey

2 tablespoons brown sugar

3 tablespoons barbecue sauce

4 oz blue cheese crumbles

4 potato rolls

1/4 cup mayonnaise

1 teaspoon smoked paprika

2 cloves garlic, minced

2 tablespoons ketchup

1 tablespoon soy sauce

2 tablespoons honey

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1/4 teaspoon cayenne pepper

Salt and black pepper to taste

2 tablespoons canola oil

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Instructions

1. Heat 1 tablespoon canola oil in large skillet over low heat. Add sliced onions and jalapeños, cook 20-25 minutes until caramelized.

2. Make whiskey glaze: combine whiskey, ketchup, soy sauce, honey, mustard, Worcestershire, cayenne, and pepper in small saucepan. Bring to boil, simmer 8-10 minutes until thickened.

3. For smoky aioli: whisk mayonnaise, 1 tablespoon whiskey, minced garlic, and smoked paprika. Season to taste.

4. Form beef into 4 patties, brush with canola oil, season with salt and pepper.

5. Heat cast iron pan or grill to medium-high. Cook patties 3-4 minutes first side, flip and cook 3-4 minutes more until 160°F internal temperature.

6. In final minute, brush patties with whiskey glaze and top with blue cheese to melt.

7. Toast potato rolls lightly. Spread smoky aioli on buns.

8. Assemble: bottom bun, patty with cheese, caramelized onions, jalapeño slices, top bun. Serve immediately.

Notes

For bison: cook 4 minutes first side, 3 minutes second side on medium-low heat to prevent drying.

Glaze and onions can be made 1 day ahead and refrigerated.

Cast iron pan gives best sear for smash-style patties.

Use instant-read thermometer for accuracy.

Toast buns briefly to prevent sogginess from sauces.

Prep Time: 15
Cook Time: 30
Category: Main Course
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1
Calories: 650
Sugar: 12g
Sodium: 980mg
Fat: 38g
Saturated Fat: 16g
Unsaturated Fat: 18g
Trans Fat: 1g
Carbohydrates: 35g
Fiber: 3g
Protein: 32g
Cholesterol: 95mg