My heart sank with disappointment as I eagerly flipped through the pages of The Great American Burger Book, written by none other than the burger king himself, George Motz. Among his regional burger recipes from all corners of the country, there was not a single entry for my home state of Kentucky. How could this be? It was clear that Mr. Motz had never experienced the bliss of sinking his teeth into a perfectly crafted Kentucky burger.
Fueled by frustration and a burning desire to represent my state’s culinary pride, I am sharing my personal Kentucky burger recipe with you. Friends and acquaintances have begged me for this mouthwatering creation over the years, and after indulging in countless delicious burgers – from late night White Castle sliders in Chicago during my reckless youth to the greasy yet delectable ones at Cunningham’s on Harrods Creek in Louisville – I have finally deemed this recipe as the ultimate “Kentucky” burger.
Of course, it wouldn’t truly be a Kentucky burger without a splash of smooth Kentucky Bourbon incorporated into the mix. And let’s not forget about the iconic Pimento Cheese and Beer Cheese that any true Kentuckian would want to find on their burger. (Okay, the Pimento cheese of course, but I learned to add the beer cheese from my time up North, for an additional layer of flavor). Yep, you may even have some of the cheese spread left over for those pretzels and football later today. To top it off, I’ve carefully selected my favorite pickles, grilled onions, and placed it all between two fluffy brioche buns for just the right touch of sweetness. (Potato or Hawaiian buns are also a nice option.)
Lastly, try to find a ground chuck and brisket combination for your burger. Nothing is better, and if you follow my instructions (I’m looking at you Brianna!), this burger will reign supreme above all others.
Enjoy!
”Burger”
Beer Cheese
3/8 Cup of Good Beer
1/4 Cup Cottage Cheese
1/4 Teaspoon Cayenne Pepper
2 Tablespoons Grated Sweet Onion
1 Clove Chopped Garlic
2 Teaspoons Worcestershire Sauce
Pimento Cheese
3 Tablespoons Dukes Mayonnaise
2 Tablespoons Chopped Green Olives
4 Ounces Chopped Pimentos
4 Ounces Sharp Cheddar Cheese Grated
2 Ounces Extra Sharp Grated Cheddar Cheese
2 Ounces Grated Velveeta
1 Teaspoon Anchovy Paste
Bourbon Onions
2 Cups Thin Sliced Sweet Onions
1 Teaspoon of Sugar
4 Tablespoons of Unsalted Butter
4 Tablespoons of Good Bourbon
1 Tablespoon of Red Wine Vinegar
The Rest
1 Pound of Freshly Ground Chuck and Brisket Combination (80/20 Beef is Okay if that’s all you can find)
Kosher Salt and Freshly Ground Pepper
1 1/2 Teaspoons Dry Mustard
4 Brioche Hamburger Buns
16 Slices of Famous Dave’s Sweet and Spicy Pickle Chips
Directions
- Make the cheese spread first.
- Mix/mash all the mentioned ingredients in two bowls, and mix them well with a fork.
- In a skillet put all your bourbon onion items together and sauté them until they are just caramelized, but add the red wine vinegar after caramelization.
- Split your brioche buns and place them in your oven to toast them. (Yes you always toast buns to present some barrier to the condiments and add a crunch to each bite.)
- Remove the onions and place them on a paper towel, and cover them to keep them warn.
- After gently mixing the salt, pepper and ground mustard with the ground beef, form 4 beef patties in the same skillet and cook them until they reach your desired instant read thermometer temperature for burgers. We like ours at 150 degrees but many like them medium rare. We also use a cast iron pan if available to create a nice crust on both sides of the burgers.
- Put your pickle chips on a paper towel to drain some of the brine off of them.
- Assemble your burgers by first placing pickles on the bun, then the beer cheese, then the burger, then the pimento cheese, and then the onions and the top of the bun.
- Be liberal with the cheeses and onions, letting them fall of the edges of the burger.
- Slice the burger in half and present them to the dinners.
