Recipes > Main Dishes > Burgers > Hamburgers > Whiskey Hamburgers

Whiskey Hamburgers

Whiskey Hamburgers Recipe

Description

Hamburgers made with a splash of Jack Daniels whiskey and some beer.

Ingredients

  • 1 ½ pounds ground beef
  • ¼ cup beer (such as Sam Adams®)
  • 1 tablespoon Worcestershire sauce
  • 1 (1.5 fluid ounce) jigger whiskey (such as Jack Daniel's®)
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

Instructions

  1. Preheat an outdoor grill for medium-high heat; lightly oil the grate.
  2. Combine the ground beef, beer, Worcestershire sauce, whiskey, garlic powder, onion powder, salt, and pepper in a bowl; mix until evenly combined. Shape the mixture into 6 patties.
  3. Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 5 to 8 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Add comment

Nutritional Information

Whiskey Hamburgers

Servings Per Recipe: 6
Calories: 230.6
% Daily Value *
protein: 39 %
carbohydrates: 1 %
exchange other carbs:
dietary fiber: 1 %
sugars:
fat: 21 %
saturated fat: 26 %
cholesterol: 23 %
vitamin a iu:
niacin equivalents: 63 %
vitamin b6: 14 %
vitamin c: 1 %
folate: 2 %
calcium: 2 %
iron: 12 %
magnesium: 7 %
potassium: 8 %
sodium: 19 %
thiamin: 4 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018,
ESHA Research, Inc. All Rights Reserved