This steakhouse Triple Seared Whiskey Burger takes a bold, steakhouse-inspired technique and applies it to a classic burger for an unforgettable result.
By repeatedly searing the meat over intense heat and bathing it in whiskey and soy sauce between each sear, the exterior develops a deeply caramelized, flavor-packed crust while the inside remains incredibly juicy and tender.
The combination of smoky charcoal heat, savory soy, and the subtle sweetness of whiskey creates a rich, umami-loaded burger that stands far above the ordinary.
Perfect for grilling enthusiasts looking to elevate their burger game, this method delivers a restaurant-quality experience right in your backyard.
Prep Time: 10 mins
Cook Time: 15 mins
Rest Time: 5 mins
Total Time: 30 mins
Servings: 2
Yield: 2 burgers
Ingredients
- 1 pound ground beef (85% lean recommended)
- 2 teaspoons avocado oil
- 2 tablespoons sea salt
- 1/3 cup whiskey
- 1/4 cup soy sauce
Directions
- Lightly wet your hands and form the ground beef into 2 equal 8-ounce patties. Place on a plate, cover, and refrigerate until ready to cook. Keeping the meat cold is important for this technique.
- Prepare a very hot hardwood charcoal fire using oak, mesquite, or hickory. The coals should be glowing red and producing intense heat before grilling begins.
- Rub each burger evenly with avocado oil, then coat all surfaces thoroughly with sea salt.
- Pour the whiskey into a shallow bowl and set aside.
- Place burgers on the hottest part of the grill and sear for 2 minutes per side.
- Transfer burgers into the whiskey bath and turn continuously for at least 1 minute, allowing some of the salt to wash away.
- Return burgers to the grill and sear again for 2 minutes per side. Optionally baste lightly with whiskey during this stage.
- Pour soy sauce into another shallow bowl. Transfer burgers into the soy sauce and turn continuously for at least 1 minute.
- Place burgers back onto the grill for the third and final sear. Cook approximately 2 minutes per side, or until desired doneness is reached.
- For medium-rare, remove when the internal temperature reaches 125°F to 130°F (52°C to 54°C). Let rest for 5 minutes before serving.
Chefs Notes
- For an extra layer of flavor, drizzle a small amount of whiskey over the burgers during the final sear and allow it to caramelize.
- This high-heat method works best with charcoal grilling to achieve the signature crust.
- Cooking times may vary slightly depending on grill intensity, so monitor internal temperature closely.
- Resist pressing the burgers while cooking to preserve their juiciness.