Burgers – Rimann Liquors


June 1, 2012

Summer finds us spending time with family and

friends out on the deck, enjoying tasty meals prepared on the grill.

As you celebrate Fathers Day this month we offer

some different burger recipes to enjoy.

Bourbon Burger

Burger Patties and Cheese:

  • 1.5 lb ground chuck
  • 2 1/2 tablespoons bourbon
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 1/4 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1 1/4 teaspoons table salt
  • 1 1/4 teaspoon black pepper
  • Smoked Gouda cheese, sliced

Sautéed Onions:

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 large Vidalia onion, thinly sliced
  • 1/4 teaspoon table salt
  • 1/4 black pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/4 cup bourbon


  • hamburger buns
  • 3 tablespoons unsalted butter, at room temperature


Combine ground chuck with bourbon and Worcestershire sauce and mix lightly with a fork to combine. Add oregano, cumin, salt, and pepper and mix lightly with a fork.  Combine more thoroughly with hands, but don’t over mix. Separate meat mixture into 6 even portions and form into patties.

Heat nonstick grill pan over medium-high heat.

Heat olive oil and butter in nonstick skillet over medium heat for 1 minute. Add onion slices to skillet and toss in the oil and butter. Add salt, pepper, oregano, and cumin and toss. Continue to saute onions, but start cooking burgers.

Place patties on grill pan and cook for 2 1/2 minutes on 1 side. Flip patties and place cheese on top of each. Cook for 1 minute and then tent foil over patties and cook for 1 1/2 minutes. Remove patties from grill and set aside, replace foil tent over patties and let rest for 5 minutes. Turn heat under grill pan down to low and wipe pan carefully with a damp paper towel.

Once onions start to turn slightly golden, pour bourbon into skillet, off the burner. Once alcohol cooks off, turn heat under skillet down to low, and let onions absorb liquid.

Place bun halves on grill pan and toast until lightly golden, 1 to 2 minutes. Remove from grill pan and butter with 1/2 tablespoon of butter per bun. Place 1 patty on each bun bottom, top with approximately 1/4 cup onions, and bun top.



Ranch Cheddar Turkey Burgers

Prairie Village Team Member Carly Jones


  • 1 lb lean ground turkey
  • 1 (1 ounce) envelope dry ranch dressing mix
  • 1 cup shredded cheddar cheese (low fat)
  • 1/4 cup chopped green onion (scallion)


Mix all ingredients together in bowl and then form into 6 patties.  Cook in skillet or on grill until cooked through, about 6 to 7 minutes per side.  Serve on buns with lettuce, tomato and avocado.

Hamburger with Double Cheddar Cheese,

Grilled Vidalia Onion and Horseradish Mustard

Recipe courtesy Bobby Flay


  • 2 pounds freshly ground chuck
  • Salt and freshly ground black pepper
  • 8 slices white Cheddar, sliced 1/4-inch thick
  • 8 slices yellow Cheddar, sliced 1/4-inch thick
  • 8 hamburger buns
  • Horseradish Mustard, recipe follows
  • 8 leaves Romaine Lettuce
  • Grilled Vidalia Onions, recipe follows
  • Dill pickles, sliced
  • Ketchup


Preheat grill or a cast iron skillet to high.

Divide the beef into 8 (4-ounce) burgers. Season on both sides with salt and pepper, to taste. Grill or cook in the skillet for 3 to 4 minutes on each side for medium-rare doneness. During last minutes of cooking add 2 slices of cheese to each burger, cover grill and let melt, approximately 1 minute. Place burger on bun and top with Horseradish Mustard, lettuce, Grilled Vidalia Onions, pickles and ketchup.

Horseradish Mustard:

  • 1/2 cup Dijon mustard
  • 2 tablespoons prepared horseradish, drained
  • Whisk mustard and horseradish together in a small bowl.
  • Grilled Vidalia Onions:
  • 2 Vidalia onions, sliced crosswise, 1/4-inch thick slices
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper

Brush olive oil on both sides of the onions and season with salt and pepper. Grill the onion slices for 3 to 4 minutes on each side until golden brown.


Oprah’s Guiltless Salmon Burgers

This recipe calls for wild salmon, which offers health-promoting omega-3 fatty acids. The salmon burger contains about ten fewer grams of fat than the traditional beef burger.


  • 1 pound skinless wild salmon fillet
  • 1 tablespoon Dijon mustard
  • 1 tablespoon reduced-fat mayonnaise
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon soy sauce
  • 1 teaspoon Asian sesame oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1/3 cup sesame seeds
  • 2 teaspoons peanut oil
  • 4 whole wheat buns
  • 4 slices tomato
  • 1 1/2 cups baby greens


Remove and discard any bones from salmon, then cut into 1-inch pieces. In a food processor, pulse salmon just until finely chopped (do not overprocess). Transfer salmon to a medium bowl. Add mustard, mayonnaise, chives, soy sauce, sesame oil, salt, and pepper; stir to combine. Form mixture into four 3 1/2-inch patties. Generously sprinkle one side of each patty with sesame seeds.

Brush peanut oil over bottom of a large nonstick skillet to coat evenly. Place skillet over medium-high heat. Place burgers, seed side down, in skillet; cook until sesame seeds brown lightly, 2 to 3 minutes, reducing heat slightly if necessary. With a spatula, gently turn burgers over and cook just until opaque in the center, about 3 minutes.

Transfer salmon burgers to buns, and top with tomato slices and greens.


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