Big Boi From OutKast Introduces Cliff to Atlanta’s Food Scene
Whiskey Blue Cheese Burger
- 2 large white onions, halved and then sliced very thin
- 2 cups buttermilk
- 2 cups flour
- 1 Tbsp kosher salt
- Pinch of pepper + cayenne pepper
- Oil for frying
- 1/4 cup whiskey
- 1/4 cup ketchup
- 2 Tbsp soy sauce
- 2 Tbsp honey
- 1 tsp dijon mustard
- 1 tsp worcestershire sauce
- 1/4 tsp cayenne pepper, or to taste
- 1/4 tsp pepper
- 1 1/2 lbs ground beef
- 4 oz blue cheese, cut into 4 cubes
- Salt & pepper, for seasoning
- 2 good quality buns, toasted
- 4 Tbsp unsalted butter
- 4 Tbsp flour
- 1/2 cup Guinness beer
- 1/2-1 cup milk
- 8 oz sharp cheddar cheese
- Salt & pepper, to taste
- To make the crispy onions, add the sliced onions to a large bowl and pour the buttermilk over top. Use your hand to submerge the onions in buttermilk. Let sit for 10 minutes. Meanwhile, add the flour, salt, and a pinch of both cayenne and pepper to a bowl and toss. When ready to fry onions, heat a large pot of oil to 375F or until a pinch of flour sizzles when sprinkled over the pot.
- Remove a handful of onions from the buttermilk and place them into the flour mixture. Coat evenly and shake off excess. Carefully drop the onions into hot oil. With a spoon, move them around a bit just to break them up. Watch the onions closely, as they cook quickly. After about one or two minutes, the onions should be golden brown. Remove from oil with a slotted spoon and place on a paper towel-lined plate. Repeat with the remaining onion slices. Set aside.
- To make the whiskey glaze, add whiskey, ketchup, soy sauce, honey, mustard, worcestershire, cayenne and pepper to a small saucepan. Bring to a boil and then reduce the heat to a simmer. Simmer five minutes or until the sauce has thickened slightly. Keep warm over low heat until ready to serve (or store in fridge and warm before serving).
- To make the burgers, divide the meat into two sections. Place a cube of blue cheese in the center of each, and then enclose the cheese in the meat forming two patties. Place the patties on a plate. Preheat a grill or grill pan to medium high heat. Once hot, season the burgers with salt and pepper, and then grill to your desired doneness (about four to five minutes per side for medium rare). Remove the burgers from the grill and cover with foil to allow them to rest while you prepare the cheese sauce.
- To make the cheese sauce, heat a medium saucepan over medium heat. Add the butter, and once it's melted and bubbly, add the flour. Whisk together to create a roux and cook for one to two minutes until mixture becomes golden brown in color. Add the beer and 1/2 cup milk, stir, and turn down heat to low. Continue stirring until milk thickens. Add in the cheddar cheese and continue to stir until mixture is smooth. If the sauce looks too thick, thin with more milk. Season with salt and pepper.
- To serve, place each burger on a toasted bun. Top with a good amount of whiskey glaze and cheese sauce. Add crispy onions and top with remaining bun.