BBQ Burger

Nothing beats sunshine and great tasting eats during BBQ season, and Galloway Gourmet Burgers are perfect for popping on the BBQ and serving up alongside some flavour packed sides. It’s inspired by the smokey aromas of sizzling BBQs and the rich flavour of Scotland’s national drink. This recipe is a patriotic way to beef up your burger; infusing the meat with smokey whisky and finishing it off with some deeply delicious toppings.

  • 1 pack plain brioche buns
  • 2 packs Galloway Beef burgers
  • 1 tub of coleslaw
  • 200ml BBQ sauce
  • 1 pack Pepper cheese slices
  • 1 pack of salami
  • 1 romaine lettuce
  • 350ml Smokey whisky – I prefer Outlaw King
  • Place the burgers into a container and cover with 325ml of the whisky and leave to infuse for 20 minutes
  • Once the burgers are infused you are ready to cook them. Start by heating a frying pan on medium to high heat then add a little oil and gently place the burgers in the pan
  • Allow the burger to cook and nicely caramelize on one side before turning and repeating the process on the other side
  • Once the burger is nicely caramelized place them in the oven and allow to cook through for 5 minutes
  • While the burger is cooking you can use this time to toast your buns and slice the lettuce into squares to fit nicely on the bun
  • Take the burgers out the oven and put a pepper cheese slice on each one and return to the oven for 2 minutes to allow the cheese to melt
  • While the cheese is melting you can make the whisky BBQ sauce by adding the remaining 25ml of whisky and the BBQ sauce together
  • To assemble the burger spread a little BBQ sauce on both halves of each bun followed by placing the burger on the bottom half. Then place 3 slices of salami on top of the burger and a spoon of coleslaw. Finally add the lettuce and the top of the bun and serve.
  • This burger works well with potato wedges

Recipe by Galloway Beef Chef Ambassador Fraser Cameron.  Fraser is Sous Chef at Annandale Distillery and at The Globe Inn in Dumfries.