American·Main Course
Triple-Seared Whiskey Burger
Inspired by the Japanese triple-searing technique for steak, this burger is seared three times with intermediate baths in whiskey and soy sauce, resulting in an incredibly even medium-rare cook and a deep, savory crust.
Prep
15m
Cook
15m
Total
30m
Serves
2
Method
- 01
Dampen hands with water and form the ground beef into two smooth discs, approximately 3/4 to 1 inch thick. Rub a little water on the surface for a better seal. Wrap the patties and refrigerate until very cold.
Watch · 0:42
- 02
Prepare two shallow bowls: one filled with a splash of whiskey and the other with soy sauce. Remove the cold patties from the fridge, drizzle with high-heat oil, and sprinkle generously with coarse salt, pressing it gently into the surface.
Watch · 2:13
- 03
Place the patties on an extremely hot grill. Perform the first sear for 2 minutes per side. Remove the patties from the grill and submerge them in the whiskey bath, turning them over for at least 1 minute to rest and absorb flavor.
Watch · 3:33
- 04
Return the patties to the grill for the second sear, cooking for 2 minutes per side. Transfer the patties to the soy sauce bath and flip back and forth for about 1 minute.
Watch · 4:56
- 05
Place the patties back on the grill for the final sear. Cook for 2 minutes per side, or until an internal temperature of 125-130°F (52-54°C) is reached for medium-rare. Optional: drizzle with extra whiskey during the final flip for a glaze.
Watch · 5:38
- 06
Remove the burgers from the grill and let them rest for 2 to 3 minutes. Serve on buns dressed with garlic aioli, sliced red onions, and dill pickles.
Watch · 6:11
From Chef John
“You are, after all, the Richard Blais of whether your burger needs an extra whiskey glaze.”
“The only way to screw up this easy technique would be to drop your burger on the deck.”
“That, my friends, you have to admit, looks very, very bitable.”