BBQ Smoked Margarita
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This is more than just playing with meat. Its brains and beauty combined with a bit of whiskey fueled sass combined to deliver the best content for aspiring bbq junkies and meat addicts across the globe. Kita Roberts is a meat maven who’s not afraid to get a little grit under her nails and get wild with food and dive deep into the relationships that get it from pasture to plate.
1 lbs ground beef, 70/30%
1 tbs salt
1/2 tbs freshly ground black pepper
1 tbs Head Country Championship Seasoning, Sweet and Spicy
½ cup Head Country Bar-B-Q Sauce, Hot and Spicy, divided
½ good bourbon or whiskey, divided
Onion, sliced into ¼ wedges
Blue cheese crumbles
4 slices Bacon, cooked until crispy
4 fresh Hamburger Rolls
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“This is a gentleman’s burger. Smooth, sweet, with just a bit of bite. The flavors of bourbon onions, blue cheese, bacon and the perfect all-beef patty join forces with bourbon blended with hot and spicy barbecue sauce. It all makes this bourbon-and-blue burger a black-tie affair.”—Kita Roberts, Girl Carnivore
Mix the ground beef with salt, pepper, Head Country Championship Seasoning and 1 Tbsp. Head Country Bar-B-Q Sauce, Hot and Spicy.
Divide equally into 4 portions and shape into patties. Cover and refrigerate until ready to cook.
Preheat your grill.
In a small heavy-duty pan, whisk together the remaining Head Country Hot and Spicy BBQ sauce and 2 Tbsp. of bourbon.
In a heavy-duty pan, melt the butter and add the onion slices. Saute for 2-3 minutes. Pour in the remaining bourbon and allow to cook down, stirring occasionally, until the onions are golden and soft.
Grill the burgers, cooking to medium doneness, or 160 degrees F for ground beef.
Slide onto toasted buns, working quickly while everything is hot. Arrange the blue cheese on top of the burgers and allow it to melt over the hot patties. Pile the onions and bacon on top and drizzle with the bourbon-infused BBQ sauce. Place the remaining bun half on top and serve.
