Serves
4
Ingredients
- 1 pack plain brioche buns
- 2 packs Galloway Beef burgers
- 1 tub of coleslaw
- 200ml BBQ sauce
- 1 pack Pepper cheese slices
- 1 pack of salami
- 1 romaine lettuce
- 350ml Smokey whisky – I prefer Outlaw King
Method
- Place the burgers into a container and cover with 325ml of the whisky and leave to infuse for 20 minutes
- Once the burgers are infused you are ready to cook them. Start by heating a frying pan on medium to high heat then add a little oil and gently place the burgers in the pan
- Allow the burger to cook and nicely caramelize on one side before turning and repeating the process on the other side
- Once the burger is nicely caramelized place them in the oven and allow to cook through for 5 minutes
- While the burger is cooking you can use this time to toast your buns and slice the lettuce into squares to fit nicely on the bun
- Take the burgers out the oven and put a pepper cheese slice on each one and return to the oven for 2 minutes to allow the cheese to melt
- While the cheese is melting you can make the whisky BBQ sauce by adding the remaining 25ml of whisky and the BBQ sauce together
- To assemble the burger spread a little BBQ sauce on both halves of each bun followed by placing the burger on the bottom half. Then place 3 slices of salami on top of the burger and a spoon of coleslaw. Finally add the lettuce and the top of the bun and serve.
- This burger works well with potato wedges
Recipe by Galloway Beef Chef Ambassador Fraser Cameron. Fraser is Sous Chef at Annandale Distillery and at The Globe Inn in Dumfries.
