When I started this blog series early in January, I (like everyone else in the world) had no idea how our world would change. And, also like everyone else, I had to make adjustments in my work and family life to accommodate all of these changes. But now that things are stable for now, I’m back to blogging and writing with occasional walks with the dogs to break up the day. Thank goodness spring is almost here. Except for some rain and wind, I’m grateful for the longer days and moments spent bringing the garden back to life.
Since I’ve had to make so many changes so quickly, the next book in the Deadly Force series, a novel called LOVE’S LAST KISS, should be out this summer. A PROMISE AT MIDNIGHT, book 4 in the series, will be out in 2024. And my newest adventure, a southern gothic women’s fiction story, is in the works. I’m also redesigning the blog, and the type of content I provide, again. Thank you all for reading and sharing and commenting and reviewing–I so appreciate all of you and am so grateful for your support.
So today I’m resuming The Hungry {Romance} Writer’s Zack Tremaine’s Whiskey Challenge. It’s a cooking challenge, set up by Zack Tremaine (the hero of book 3 IN SEARCH OF TRUTH), where he’s asked his buddies (all ex-Green Berets) who help him run Iron Rack’s Gym in Savannah to come up with recipes where one of the main ingredients is whiskey or bourbon. Last time, Zack made Bread Pudding and Whiskey Sauce. And today his friend Alex Mitchell is taking the challenge to another level with his fabulous Bourbon Burgers.
Alex Mitchell ~ “I’m not a joiner. Although I joined the army and became a Ranger, I’ve always fought against authority and those trying to control me. That’s probably why I ended up in Leedsville Military Correctional Facility–the army’s super secret, high-security prison. But that’s another story hopefully coming out next year.
Despite being a loner, especially since my release from prison a few weeks ago, I’ve agreed to meet Zack’s challenge. My decision was based on two things. First, my pride. You see, Zack doesn’t think I can cook. Of course, the only “cooking” I’ve ever done for him was when were in Ranger School together. But what he doesn’t know is that I do know how to cook. My mom taught me. So he’s gonna get a hell of a shock. Second, Zack is extremely arrogant when it comes to his culinary skills and I think it’s time someone took him down a few notches.
While I have to admit that I enjoyed Zack’s Bread Pudding and Whiskey Sauce, I know my other competition. Ty couldn’t pour milk over cereal and Cain’s only advantage is his wife Charlotte is one of the judges. But I’m pretty sure, from what I’m hearing from the other wives/fiancees/girlfriends, that Charlotte does ALL of the cooking in that household.
I’m also getting to know our judges: the few women in the world that have chosen to love the men I’m living and working with. It’s a small number including Juliet (Rafe’s wife), Sarah (Nate’s wife), Charlotte (Cain’s wife), Samantha (Pete’s girlfriend) and Allison (Zack’s fiancee). Vane may get his Nana to come into town and Calum is trying to bribe his twin sister Carina to judge. I don’t know any of these women well enough yet, but I’m also making my mother’s secret recipe Boston Cream Pie for dessert. That should sway the votes in my favor.
I’d love it if Allison asked her best friend Maddie Ashton to come to our barbecue, but I’m not going to bring it up. I’m not that desperate and I don’t want to scare her off. This event is being held in the back patio of Iron Rack’s Gym which is, not surprisingly, as rundown as the gym. I’ve picked up the garbage, watered the lonely palmetto, and trimmed the only azalea. But the broken flagstone and rusted metal chairs wouldn’t make the best impression. Although Allison did help me set up some picnic tables with red and white paper tablecloths. I think she felt sorry for me, and I let her. I need all the bonus points I can get.
Speaking of bonus points, Calum Prioleau–a buddy of ours who owns the gym–helped me score some cigars for my buddies. And Detective Garza is lending me his smartphone (because all I have is a cheap burner phone) so we can play some music. It won’t be as cool and retro as Zack’s turntable, but he hid that so no one else can use it. All in all, I think I have a decent chance at winning this thing. Especially since my Bourbon Burgers are the best there’s ever been. 🙂
Bourbon Burgers
This is a recipe I adapted from a Better Homes & Gardens magazine during a time when I was attending a lot of college football games with my father. They take some time to make, but they can be made a day ahead and cooked on game day. They are totally worth the work!
Ingredients
Burgers
- 1 pound ground sirloin beef
- 1 pound ground pork
- 1/3 cup bourbon
- 1/4 cup finely ground bread crumbs
- 2 Tablespoons butter melted
- 2 cloves garlic minced
- 1/2 cup Vidalia onions finely chopped
- 1 1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon sea salt
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon ground black pepper
- 8 lettuce leaves
- 8 tomato slices
Bourbon Filling
- 1/2 cup barbecue sauce your favorite
- 2 cups finely shredded cheddar cheese
- 2 Tablespoons bourbon
- 2 cloves garlic minced
Instructions
Bourbon Filling
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Place the 2 cups shredded cheddar cheese, 2 Tablespoons of bourbon, barbecue sauce, and 2 minced garlic cloves in a food processor. Blend in spurts until well mixed. Set aside.
Burgers
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In a small skillet, sauté the onions and garlic in the olive oil until softened and lightly browned.
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In a large bowl, mix together the pork and sirloin. Set aside.
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In another bowl, combine the sautéed onions and garlic, bourbon, bread crumbs, Worcestershire sauce, melted butter, salt, crushed red pepper, and black pepper. Add in the ground meat and mix well. Shape into 16 small burgers. Place 8 burgers each on 2 different plates.
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In the center of each of the first 8 burgers, put 1 Tablespoon of the Bourbon-cheddar filling. Top those 8 burgers with the other 8 patties. Pinch the edges to make a firm seal. Keep the leftover filling on the side for grilling time.
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Heat the oven to a low temp to lightly toast the rolls.
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Heat the grill to medium heat. Place the patties on the grill and cover and cook for 5 minutes. Turn the patties over and place 1 Tablespoon of the Bourbon-cheddar filling on top. Cover and cook for another 5 minutes. Serve the burgers on the toasted rolls with lettuce and tomato slices.
