Nothing makes a burger better when adding blue cheese, but now you've got double the cheesy goodness plus this rich whisky glaze that lets the golden flavour of the liquor come out and play.
To make the crispy onions, add the sliced onions to a large bowl and pour the buttermilk over top.
Allow the onions to sit in the buttermilk for 10-30 minutes. Meanwhile, add the flour, salt, and a pinch of both cayenne and pepper to a bowl and give it a good toss.
Heat a large pot of oil until it reaches 375 degrees F. or until a pinch of flour sizzles when sprinkled over the pot. Remove a handful of onions from the buttermilk and place them into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess. Carefully drop the onions into the hot oil. After 1 to 2 minutes, they should be golden brown. Remove them from the oil and place on a paper towel-lined plate. Watch them closely and make sure they do not burn.
To make the whisky glaze, add the whisky, ketchup, soy sauce, honey, mustard, Worcestershire sauce, cayenne, and pepper to a small saucepan. Bring to a boil and then reduce the heat to a simmer for 5 minutes, until the sauce has thickened slightly. Keep warm over low heat until ready to serve (or store in the fridge and warm before serving).
To make the burgers, divide the meat into four sections. Place a cube of blue cheese in the centre of each and then in-close the cheese in the meat forming four patties. Place the patties on a plate. Preheat the grill or the grill pan to medium-high heat. Once hot, season the burgers with salt and pepper, and grill until your desired doneness. About 4-5 minutes per side for medium rare. Remove the burgers from the grill and cover with foil to allow the burgers to rest while you prepare the cheese sauce.
To make the cheese sauce, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly, add the flour. Whisk together to create a roux and cook for 1-2 minutes until the mixture gets a bit golden in colour. Add beer and ½ cup milk, stir and turn down heat to low, and stir until milk thickens. Add in the cheddar cheese and continue to stir until mixture is smooth. If the sauce seems too thick, thin with more milk. Season with salt and pepper.
To serve, place each burger on a toasted bun. Top with a good amount of whisky glaze and cheese sauce. Add those crispy onions and then the top bun. Give it a good squash and… DEVOUR!
Let’s admit chicken wings have no flaws.
Irrespective of how many you consume, you cannot have enough of Gulab Jamuns, ever.