Whiskey BBQ Glazed Burgers with Cajun Potato Wedges

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Whiskey BBQ Glazed Burgers with Cajun Potato Wedges bring together juicy, flavorful burgers topped with a smoky-sweet whiskey BBQ glaze and crispy, seasoned potato wedges. This recipe offers a perfect combination of savory, sweet, and spicy flavors for a truly satisfying meal.

Whiskey BBQ glazed burgers with Cajun potato wedges

You’ll love Whiskey BBQ Glazed Burgers with Cajun Potato Wedges for their bold and exciting flavors. The whiskey BBQ glaze adds a rich, smoky sweetness to the burgers, while the Cajun potato wedges bring a delightful kick of spice.

This meal is perfect for a backyard barbecue or a cozy night in, offering a restaurant-quality experience right at home. It’s a great way to impress your family and friends with minimal effort.

Helpful Tips

  • High-quality beef: Use high-quality ground beef with a good fat content (80/20) for juicy and flavorful burgers. Avoid overworking the meat to keep the patties tender.
  • Evenly cut wedges: Cut the potato wedges evenly to ensure they cook at the same rate. Soaking the cut potatoes in cold water for 30 minutes before baking helps them achieve a crispier texture.
  • Homemade BBQ sauce: Making your own whiskey BBQ sauce can elevate the dish. Simmer whiskey, ketchup, brown sugar, apple cider vinegar, and spices together to create a personalized glaze with depth and complexity.

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Whiskey BBQ glazed burgers with Cajun potato wedges

Whiskey BBQ Glazed Burgers with Cajun Potato Wedges

Whiskey BBQ Glazed Burgers with Cajun Potato Wedges bring together juicy, flavorful burgers topped with a smoky-sweet whiskey BBQ glaze and crispy, seasoned potato wedges.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 Servings

Ingredients

  • 1 1/4 pound ground beef or brisket, chuck, short rib blend 80/20
  • 3 tablespoons olive oil divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salted butter
  • 1 onion sliced divided
  • 4 slices cheddar cheese
  • 4 burger buns
  • 4 lettuce leaves

For the aioli:

  • 1/4 cup mayonnaise
  • 1 clove garlic minced
  • 1/2 teaspoon lemon juice
  • Salt and pepper to taste

For the BBQ sauce:

  • 1 cloves garlic minced
  • 1/2 cup bourbon whisky
  • 1 cup ketchup
  • 2 tablespoons tomato puree
  • 3 tablespoons cider vinegar
  • 2 tablespoons liquid smoke
  • 3 tablespoons Worcestershire sauce
  • 1/8 cup brown sugar

For the potato wedges:

  • 1 pound small gold potatoes
  • 1 tablespoon cooking oil
  • 1/2 tablespoon paprika
  • 1 teaspoons salt
  • 1 teaspoons garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon dried thyme

Instructions

  • Mix the ground beef in a bowl with the salt and pepper. Form 4 patties.
  • Add the olive oil to a frying pan over medium heat. Add all but 1 slice of the onion (reserve that slice for the BBQ sauce) to the pan and saute over medium to medium-low heat until very soft, about 20 minutes.
  • In a saucepan over medium high heat, combine the BBQ sauce ingredients. Whisk together and bring to a boil. Reduce heat and simmer for 10-15 minutes, until reduced slightly and thickened. Remove from heat and set aside.
  • Mix the mayonnaise with the garlic and refrigerate until you assemble the burgers.
  • Preheat your grill to high heat.
  • Grill the burgers for 2 minutes on each side. Then glaze the patties with the BBQ sauce and continue cooking for 2 more minutes per side for medium.
  • Add cheese after flipping for the final time.
  • Remove the patties from the grill and tent them with tin foil to melt the cheese.
  • To assemble, toast the buns, then slather on the garlic mayo. Add the lettuce to the bottom bun, then the burger patty, then onions, then top with additional BBQ sauce.
  • Wash potatoes and cut into wedges.
  • Place them in a bowl and coat with the cooking oil.
  • Mix all the spices in a small bowl. Sprinkle over the wedges and stir to coat.
  • Place wedges in air fryer basket, making sure not to crowd them so air can circulate.
  • Cook at 400 degrees F (200 C) for 15 minutes, shaking the basket twice during cooking.
  • To cook in the oven, spread the wedges onto a baking sheet lined with parchment paper. Bake at 400 degrees F (200 C) for 25 minutes, flipping with a spatula halfway through.
  • If your wedges were larger, they may need more time. Check one to see if it’s reached your desired degree of doneness.

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