Forty Creek Burger w/Whisky Onion & Pepper Rings

INGREDIENTS

BURGERS

• 1 lb Ground Beef and 1lb Ground Veal
• 4 Minced pickles
• 1 Small onion, finely chopped
• 2 clove garlic, minced
• Few sprigs of parsley, chopped
• 1 Tbsp Dijon mustard
• Few dashes of Worcestershire sauce
• Splash of Forty Creek Whisky

FORTY CREEK ONION AND PEPPER RINGS

• 1/4 C Forty Creek Whisky
• 1/4 C beef broth
• 2 Tbsp butter
• 2 Tbsp olive oil
• 1 tsp salt
• 4 Vidalia onions, sliced into thick rings
• 4 Red and green peppers, sliced into thick rings

PREPARATION

BURGERS

1. Combine ingredience and form patties.
2. Grill on medium for about 5 minutes per side or until cooked throughly.

WHISKY ONION AND PEPPER RINGS

1. Heat butter and olive oil in a skillet.
2. Add onion and sear, then add peppers and sear.
3. Add salt, pepper, beef broth and Forty Creek.
4. Reduce heat and simmer.

ASSEMBLY

1. Serve with onion and pepper rings on a toasted hamburger bun.