Our blogger Jan Ohrt can now also call himself a cookbook author - we bring you the recipe for the best hangover food: Grilled burger with pickled red onions and whiskey sauce - from the cookbook "Mad med promiller" - where he uses Jack Daniel's whiskey in the recipe.
Post by Jan OhrtGrilled burger with pickled red onions and whiskey sauce, 2 pers. with Jack Daniel's Old No. 7 Whiskey
2 large red onions,
2 dl apple vinegar,
1 dl Jack Daniel's Old No. 7
and 250 g. sugar.
- Halve the onions and cut them into fine slices. Pour the other ingredients into a bowl and stir until the sugar has dissolved. Pour it all together and leave it in the fridge for an hour or preferably overnight.
2 large baking potatoes,
vegetable oil,
salt and paprika.
- Peel and rinse the potatoes, cut them into wedges and spread them on a baking sheet with baking paper and a little oil. Sprinkle with salt and paprika. Bake at 200 degrees convection, turning a few times.
Filling in the brioche burger bun
4 freshly chopped burger patties of 100 g.,
4 pieces of good bacon,
2 large brioche burger buns,
1 ripe tomato,
1 handful of rinsed arugula lettuce,
2 tbsp. sweet mustard,
A little homemade cucumber salad.
4 slices of good cheese for grilling.
A little bbq sauce to spread on the bun.
- Fry your bacon in a hot pan or in the oven. Set aside on greaseproof paper.
- Cook your steaks on the grill or in a hot pan. Season with salt and pepper along the way.
- Build your burgers any way you like with all the ingredients. You can use your imagination or find inspiration from the picture on this page.
- Serve with your baked fries and a bowl of
Jack Daniel's whiskey sauce:
2 tbsp. olive oil.
1 shallot.
2 tbsp. mixed peppercorns.
1 good slice of butter.
1 dl. cream.
2 dl. beef stock.
1 dl. Jack Daniel's Old No. 7.
- Heat the oil gently in a sauce pan and add the finely chopped onions and heat them well until they are soft and transparent, add salt and pepper before you pour the beef stock into the pan and let it all boil down for about 15 minutes. Then strain the soup and pour it back into the pan. Add a good knob of butter, then whiskey, cream and peppercorns. Let the sauce reduce for three to four minutes before serving.
