If you’re looking for a new whiskey to add to your favorites then I’m just going to take over that decision for you. It’s going to be Garrison Brother’s.
They’re also from Texas so our roots grow us together.
My wonderful parents gifted me a bottle for Christmas and now I’m cooking with it in anything that seems able to soak up whiskey. I mostly add a dash of it to my onions as they’re browning and just let the flavor soak right in. The taste is full bodied and sinks all the way into your mouth and even soaks the back of your throat.
Now this burger takes everything good in life, not counting everything just as good, and brings them it together for one meat and alcohol deep mouthgasm of a moment. The whiskey gets time to soak into the meat overnight and my mouth thinks it brings the flavors of both to a new level of pleasure.
I live the single keto life so I just made enough for one, but you can easily increase the amounts based on your human feeding needs.
1/4 Pound Bison Meat
1/2 Teaspoon Bourbon Whiskey
1/2 Teaspoon Worcestershire
1/4 Teaspoon Salt (or to taste)
1 Tablespoon Butter or Coconut Oil
2 Teaspoons Chopped Onions
1 Fried Egg (optional)
Dash of Salt
- Combine the bison meat, whiskey, and worcestershire and let them marinate together in the fridge overnight.
- Take the meat out to rest for thirty minutes. When there’s ten minutes left slowly heat the onion in the oil or butter.
- Combine the onions and bison meat together and turn the heat to medium.
- Crack an egg in the pan to fry with some oil
- Cook the meat in the onion oil to your preferred level. I cooked it about two minutes on each side at medium heat for a rare burger.
- Add salt to the burger (apparently we’re supposed to do it after rather than marinate the burger with salt to retain moisture)
- Add a dash of salt to the egg and put it on top of the burger.