Burgers are an American summertime staple for good reason. They’re simple to make, quick to cook, and represent a beefy blank canvas for creative grillmasters, especially when armed with a palette of colorful whisky flavors.
Chef Shane McBride offers a Whisky Burger at New York City restaurant augustiine , caramelizing onions, deglazing them with Laphroaig 10 year old , and then finishing them with butter and another quick hit of Laphroaig. “I’m a scotch drinker,” he says. “My intention was to add some smokiness without having [actual] smoke.” The Whisky Burger comes topped with aged Comté cheese and a shot...
