I’m sharing a simple weeknight recipe that stacks smoky cheese and a whiskey-kissed roasted garlic sauce over juicy ground beef on toasted buns.
I cook these as thin smash patties in a ripping-hot cast iron skillet, using a thin film of oil and my oven fan on to keep smoke in check. The method is fast: form balls, press once or twice, season only with salt and pepper, and sear 2–3 minutes per side.
The sauce starts by roasting a head of garlic, then whisking it into heavy cream with a splash of whiskey to brighten the spread. A cup of shredded smoked gouda melts quickly over the patties for that perfect cheese pull.
Expect a deeply browned crust, gooey cheese, and a silky, pourable sauce. I finish each hamburger on toasted buns and add ripe tomato and any toppings you like.
Key Takeaways
- Simple ingredients: 1 lb ground beef, 1/4 cup whiskey, 1 cup smoked gouda, buns, garlic, 1/2 cup heavy cream, salt, pepper, and oil.
- Smash method: press patties on a very hot skillet for 2–3 minutes per side.
- Roast garlic and whisk into cream; add whiskey to lift sweetness.
- Use a hot cast iron skillet and ventilation to control smoke indoors.
- Recipe scales easily and the sauce can be made ahead to save minutes at assembly.
Why I Love This Juicy, Smoky Burger and What to Expect
The reason I return to this recipe is simple: big flavor, minimal fuss, fast cook time. I use 1 lb ground beef, 1/4 cup whiskey, 1 cup smoked gouda cheese, four buns, a whole head of garlic, and 1/2 cup heavy cream to hit balance in one bite.
I aim for thin patties that sear quickly. Place a ball of beef on a hot skillet or preheated grill, press firmly once or twice, season lightly, and cook 2–3 minutes per side. High heat builds a lacy crust while keeping the center juicy.
The sauce is silky and spoonable—roasted garlic folded into cream with a splash of whiskey to lift sweetness. The smoked gouda melts over the patty and ties the whole thing together.
- Texture: crisp edges, melty cheese, soft bun.
- Top it: tomato, a few onions, and favorite toppings for contrast.
- Cook options: indoor cast iron skillet for speed or an outdoor grill for flame-kissed flavor.
| Cook Method | Heat | Result |
|---|---|---|
| Cast iron skillet | Very high | Fast sear, lacy crust, quick minutes to cook |
| Preheated grill | High to medium-high | Smoky char, slightly flame-kissed flavor |
| Broiler (backup) | Very high top heat | Quick melt and browning, good for finishing cheese |
Whiskey-Smoked Gouda Burger with Roasted Garlic Cream Sauce: Ingredients, Tools, and Prep
I start prep by laying out every ingredient and tool so nothing slows me at the stove. This keeps the cook focused and the minutes to a minimum.
Ingredient checklist
Simple shopping: 1 lb ground beef; 1/4 cup whiskey; 1 cup smoked gouda cheese, shredded; 4 hamburger buns; 1 head of garlic; 1/2 cup heavy cream; olive oil, salt, and pepper.
Gear I use
I rely on a heavy skillet setup: a cast iron skillet or grill pan, a sheet pan and foil for the garlic, and a sturdy spatula for forming and flipping burger patties.
Notes, swaps, and quick timeline
Flavor balance: whiskey adds warmth; grate smoked gouda to melt fast. Swap options include ground turkey, plant-based mixes, or sharp cheddar slices.
Keep meat cold until forming. If the mix is loose, add a little breadcrumbs; if dense, a splash of beer loosens it. Freeze patties on a lined tray up to 3 months.
| Item | Amount | Purpose |
|---|---|---|
| Ground beef | 1 lb | Main protein for patties |
| Whiskey | 1/4 cup | Brightens sauce aroma |
| Smoked gouda cheese | 1 cup (shredded) | Melts over patties |
| Hamburger buns | 4 | Assembly and serving |
| Olive oil, salt, pepper | tablespoon; teaspoon; teaspoon | Seasoning and pan lubrication |
Step-by-Step: Make the Patties, Roast the Garlic, Whisk the Cream Sauce, and Build the Burger
Start smart: roast the head of garlic while the cast iron comes up to high heat so tasks finish together.
Roast the garlic for a mellow, sweet base. Slice the top, drizzle a tablespoon of olive oil, wrap in foil, and roast until jammy. When cool, squeeze and mash the cloves into a smooth paste.
Whisk the roasted garlic into the sauce. Warm 1/2 cup heavy cream in a small pan, stir in the garlic paste and a bit of 1/4 cup whiskey. Season with a teaspoon of salt and a few grinds of pepper; simmer until it coats a spoon and stays pourable.
- Form the patties: divide 1 lb ground beef into 4 loose balls. Handle gently so each patty spreads thin.
- Sear or smash: preheat the skillet until very hot, add a thin film of oil, press each ball once with your spatula, and cook 2–3 minutes per side.
- Melt the cheese: top each patty with smoked gouda cheese and cover briefly to melt into a blanket.
- Toast and build: toast hamburger buns, spoon sauce on the bottom bun, set the patty, add tomato and onions, then drizzle more sauce and close.
Pro tips: add a tablespoon of butter for richness but expect a bit of smoke—use ventilation. For a grill option, cook over direct heat and finish on indirect to protect the cheese. Swap ground turkey if you want a lighter patty, or use cheddar for a different melt. Serve with grilled veggies or a crisp salad as a side.
Conclusion
One good patty and a few smart steps make weeknight dinner feel special. I keep the core ingredients short: 1 lb ground beef, 1/4 cup whiskey, 1 cup smoked gouda cheese, four buns, one head of garlic, 1/2 cup cream, olive oil, salt, and pepper.
Make-ahead helps: form patties and freeze on a lined tray until solid, then store airtight up to three months. Thaw overnight before cooking for quick weeknight burgers.
Pair each hamburger with a bright salad, grilled veggies, mac and cheese, or a cold potato salad so the richness balances. If you want ideas, see an alternate take on a smoky bacon cheeseburger here: BBQ bacon cheeseburger peppers.
Keep it simple: measure the cup amounts, pre-shred the cheese, season lightly with pepper and a tablespoon of sauce per bun side, and enjoy building toppings to suit your mood.
FAQ
What temperature should I use to cook the patties in a cast iron skillet?
I preheat my cast iron over medium-high heat so it’s hot enough to sear without burning. That gives a good crust on the patty while keeping the center juicy. If smoke starts early, reduce heat slightly and add a small pat of butter or a teaspoon of oil to control burning.
Can I substitute ground turkey or another meat for the beef?
Yes—I often swap in ground turkey or a blend of beef and pork. Ground turkey is leaner, so I add a tablespoon of olive oil to the mix or a small egg to keep the patties tender. Adjust seasoning and cook a little longer to reach a safe internal temperature.
How do I roast garlic quickly for the cream sauce?
I roast whole cloves on a sheet pan wrapped in foil at 400°F for about 25–30 minutes until soft and golden. For a faster option, I thinly slice garlic and sauté gently in olive oil for 5–7 minutes until mellow, then mash into the sauce.
What’s the easiest way to melt the smoked cheese on the patty?
I cover the skillet with a lid for 30–60 seconds after adding thin slices of smoked cheese to the patty. The trapped heat melts the cheese evenly. Alternatively, move the patties to a preheated oven at 350°F for 2–3 minutes under the broiler—watch closely so it doesn’t burn.
How do I keep the roasted garlic cream sauce from splitting?
I whisk the heavy cream slowly into the mashed roasted garlic off heat, then warm gently without boiling. If the sauce warms too fast, remove it from the heat and whisk in a tablespoon of cream to stabilize. Using full-fat cream reduces splitting risk.
Which buns and toppings work best for this sandwich?
I prefer soft brioche or potato buns that hold sauces without falling apart. For toppings, I add lettuce, tomato, and raw onion for brightness, or caramelized onions and sautéed mushrooms if I want richer flavors. Toasting the bun in the skillet adds crunch and helps resist sogginess.
Can I make the sauce and roasted garlic ahead of time?
Yes—I make the roasted garlic and cream sauce a day ahead and refrigerate in an airtight container. Rewarm gently over low heat before serving. The flavors often deepen overnight, which I like for busy cookouts.
How do I balance the whiskey flavor so it’s not overpowering?
I add a tablespoon of whiskey to the meat or sauce, then taste and adjust. Alcohol cooks off, leaving subtle warmth and depth. If you prefer milder notes, reduce the whiskey to a teaspoon or substitute a splash of beef broth or apple cider.
What internal temperature should I aim for when cooking the burgers?
I aim for 160°F for ground beef to be safe while staying juicy. Use an instant-read thermometer inserted into the thickest part of the patty. For medium-rare preparations, adjust based on your comfort level and local food-safety guidance.
Any tips for using a grill pan instead of a cast iron skillet?
I preheat the grill pan until it’s smoking hot, brush lightly with oil, and press patties to make even contact with the ridges. Keep a spatula on hand to rotate for even grill marks. A cast iron skillet will give a more pronounced sear, but a grill pan works well for indoor grilling.
How much cheese should I add per patty for best melt and flavor?
I use one or two thin slices—about 1–2 ounces—per patty. That provides a gooey layer without overpowering the meat. If you want extra cheesiness, add an additional slice after flipping and cover briefly to melt fully.
What sides pair well with this smoky, creamy sandwich?
I serve fries, a simple mixed-green salad, or roasted vegetables. For backyard meals, coleslaw or grilled corn hold up well to the smoky and creamy flavors. Pickled onions or a crisp cucumber salad add a bright counterpoint.
Is there a low-oil method for searing without too much smoke?
I pat the patties dry and use only a teaspoon of oil in the skillet, letting the fat from the meat render to sear. Cook at medium-high rather than full blast to limit smoke. A well-seasoned cast iron surface also helps reduce sticking so less oil is necessary.
What are quick swaps for smoked cheese if I can’t find it?
I substitute sharp cheddar, smoked cheddar, or fontina for a similar melting profile and flavor. These cheeses give a pleasant smoky or tangy note while melting smoothly on the patty.
How should I season the ground meat before forming patties?
I keep it simple: a teaspoon of kosher salt per pound and a half-teaspoon of freshly ground black pepper, mixed gently. For more flavor, I’ll add a teaspoon of Worcestershire sauce or finely diced onion into the mix, but I avoid overworking the meat.
Whiskey-Smoked Gouda Burger with Roasted Garlic Cream Sauce: My Recipe
- Total Time: 45
- Yield: 4 1x
Description
Gourmet whiskey-smoked gouda burger with roasted garlic cream sauce. Crafted for discerning home chefs seeking restaurant-quality results in 45 minutes with professional techniques and premium ingredients.
Ingredients
1 lb ground beef
1/4 cup whiskey
1 cup smoked gouda cheese, shredded
4 hamburger buns
1 head of garlic
1/2 cup heavy cream
Olive oil
Salt and pepper to taste
Instructions
1. Preheat oven to 400°F. Slice top off garlic head, drizzle with olive oil, wrap in foil and roast 25-30 minutes until soft
2. Warm heavy cream in small pan. Squeeze roasted garlic cloves into paste, whisk into cream with splash of whiskey. Season with salt and pepper
3. Divide ground beef into 4 loose balls. Heat cast iron skillet over medium-high heat with thin film of oil
4. Press each beef ball flat with spatula, season with salt and pepper. Cook 2-3 minutes per side until crusty
5. Top each patty with smoked gouda, cover briefly to melt
6. Toast buns in skillet. Spoon sauce on bottom bun, add patty, tomato, desired toppings, and close
Notes
Use ventilation when searing – expect some smoke from high heat cooking.
For best cheese melt, cover skillet with lid for 30-60 seconds after adding cheese.
Sauce can be made ahead and gently rewarmed before serving.
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- Prep Time: 15
- Cook Time: 30
- Category: elegant-entrees
- Method: searing
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 720
- Sugar: 3g
- Sodium: 850mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 105mg