Tuck into these tasty morsels using Jack Daniel’s Barbecue glazes

Today (22nd Aug) is National Burger Day. Whether you like yours medium-rare, on the BBQ or on the griddle pan, we've got just the thing for you this bank holiday weekend.

Vegetarians and flexitarians, don't stress, as we've got you covered too with a gorgeous carrot and chickpea burger.

Brisket burger with homemade coleslaw

Thumbnail Screen Shot 2019 08 21 At 11.00.30

Image: jackdanielsbbqsauces.com

Serves 8

Method: Slow cooker

Time: Approx 8 hours slow cooking plus half an hour to make the coleslaw and burgers.

Ingredients

  • 1kg beef brisket joint
  • 1 red onion, quartered
  • 1 tablespoons of whole black peppercorns
  • ¾ bottle Jack Daniel’s® Tennessee Honey™ Barbecue Glaze
  • 750ml hot water
  • 1 beef stock cube
  • Brioche buns
  • 2 beef tomatoes, sliced
  • Watercress, to serve

For the coleslaw

  • ¼ red cabbage, finely shredded
  • 5 carrots, peeled and grated
  • 1 small red onion, finely sliced
  • 3-4 tablespoons of mayonnaise
  • Handful fresh parsley, chopped

Method

1) Seal the beef joint on all sides in a frying pan, with the onion quarters then transfer to a slow cooker along with the peppercorns.

2) Make up the stock with the water and pour over the meat – the liquid needs to cover half the meat so add a little more or less if required, depending on the size of your slow cooker. 

3) Pour over ½ bottle Jack Daniel’s® Tennessee Honey™ Barbecue Glaze. Put on the lid and cook for 7-8 hours. Turn and baste the meat occasionally during cooking.

4) When the meat is cooked and really tender, turn off the slow cooker but leave in the cooking liquid to rest. (If you’re not making the burgers now, cover and chill the meat in the cooking liquid then reheat when required.)

5) Make the coleslaw by combining the cabbage, carrots and onion in a bowl with the mayonnaise and parsley.

6) Lift the meat onto a plate or board and discard any fat or gristle. Use two forks to shred the meat and place in a bowl with a couple of teaspoons of the cooking juices. Stir in the remaining Jack Daniel’s® Tennessee Honey™ Barbecue Glaze.

7) Toast the brioche buns and spoon a little coleslaw on the bottom of each bun, followed by a slice of tomato. Pile on some shredded beef and top with a few sprigs of watercress and the toasted bun lid. 

Serve with potato wedges and an extra dipping bowl of Jack Daniel’s® Tennessee Honey™ Barbecue Glaze on the side.

Honey glazed chicken burger

JD Honey BBQ Glazed Chicken Burger 2

Image: jackdanielsbbqsauces.com

Ingredients

  • 2 Chicken breasts
  • 1 Bottle Jack Daniel’s® Tennessee Honey™ BBQ Sauce
  • 1 Avocado
  • ½ Lime
  • 1 Red chilli (chopped finely)
  • 2 Ripe tomatoes
  • 20g Chopped coriander
  • 1 Clove garlic
  • 1 Small onion
  • 50g Nachos
  • 2 Sesame seed buns

Method

1) Marinate chicken breasts in half the Jack Daniel’s® Tennessee Honey™ BBQ Sauce. Overnight is best, but leave for at least half an hour.

2) Preheat the oven to 180c

3) Halve, destone and scoop out the avocado into a bowl. Squeeze over the juice of half a lime straight away. This will stop the avocado turning brown.

4) Mash with a fork then add half the red chilli and season to taste.

5) Roughly diced the tomatoes and place in a bowl. Finely dice the onion and garlic and add to the tomato. Add the coriander, a squeeze of lime and season

6) Lift the meat onto a plate or board and discard any fat or gristle. Use two forks to shred the meat and place in a bowl with a couple of teaspoons of the cooking juices. Stir in the remaining Jack Daniel’s® Tennessee Honey™ Barbecue Glaze.

7) Remove chicken from the marinade and place on a baking tray. Bake in the oven for 15 minutes. The glaze should be nice and sticky when ready. Baste half way through cooking.

To assemble, top each bun with a big spoon of Guacamole, add the chicken (whole or sliced up to you) top with tomato salsa then finish with the nachos.

Beef sliders with smooth original barbeque sauce

Beef Sliders   GHM

Image: jackdanielsbbqsauces.com

Serves 4

Ingredients

  • 500g minced steak
  • 100g caramelised onions
  • 1 bottle of Jack Daniel’s® Smooth Original Barbecue Sauce
  • 100g mayonnaise
  • 8 slices Applewood smoked cheese
  • 8 rashers streaky bacon
  • 2 ripe tomatoes (sliced)
  • 100g rocket
  • 1 red onion (cut into rings)
  • 8 mini brioche buns
  • Salt and pepper to taste

Method

1) Turn the grill onto a medium to high heat and then, using your hands, mix the minced steak, caramelised onion, 4 tbsp Jack Daniel’s® Smooth Original Barbecue sauce and seasoning together in a large mixing bowl.

2) Remove the mix from the bowl and use a chopping board to divide the mix into 8 small burger patties. Place in the fridge for at least 20 minutes to set.

3) Meanwhile, place the rashers of bacon onto the grill and cook until crisp.

4) Take a bowl and, using a spoon, mix the remaining Jack Daniel’s® Smooth Original Barbecue Sauce with the mayonnaise.

5) Take the brioche buns and toast them under the grill.

6) Remove the buns from under the grill and put them on a serving plate. Then place the burgers on the grill and cook for 3 minutes on each side before topping with the Applewood cheese until melted.

Assemble by layering the bun with a generous layer of the Jack Daniel’s® Smooth Original Barbecue Sauce and mayonnaise mix, followed by the rocket, sliced tomato, a ring of red onion, the burger with cheese, the bacon and then the bun lid. Serve immediately.

Carrot and chickpea burgers

Rsz Carrot And Chickpea Burgers    Paint Copy

Image: jackdanielsbbqsauces.com

Serves 6

Ingredients

  • 600g carrots, peeled and grated
  • 1 x 400g tin or carton chickpeas in water, drained
  • 1 cm piece fresh root ginger, peeled and sliced
  • Handful fresh coriander
  • 1 egg
  • 1tsp olive oil
  • 1 courgette, grated
  • 1 small onion, finely chopped
  • ½ level tsp ground turmeric
  • 1 level tsp ground cumin
  • 3 tablespoons Jack Daniel’s® Tennessee Honey™ Barbecue Glaze, plus extra to serve
  • 2 tablespoons sesame seeds
  • Sea salt (to season)
  • Fresh breadcrumbs (white or wholemeal)
  • 2 tablespoons light olive oil or vegetable oil for frying

To serve

  • 6 Ciabatta bread rolls
  • Mayonnaise
  • Few lettuce leaves
  • ½ cucumber, or 3 baby cucumbers
  • 1 tablespoon rice wine vinegar
  • 1 tablespoons caster sugar
  • 2 tablespoons hot water
  • 1 fresh red chilli, finely sliced
  • Few coriander leaves

Method

1) Place a third of the grated carrot into a food processor with the chickpeas, ginger, coriander (including the stalks) and egg. Process for a minute or two until it forms a paste, scraping down the mix from the sides of the processor if required. Tip contents into large bowl.

2) Heat a non-stick pan and fry the remaining carrot, the courgette and onion in 1tsp oil for 5 minutes over a medium heat, stirring frequently.

3) Add the turmeric and cumin and fry for a further 3 minutes then turn off the heat.

4) Tip into the bowl with the chickpea mixture and add the Jack Daniel’s® Tennessee Honey™ Barbecue Glaze, sesame seeds, a pinch of sea salt and the breadcrumbs. Stir well to combine, then cover and chill in the fridge for 20 minutes to firm up.

5) Shape into 6 burgers and fry in the oil over a medium heat for 4-5 minutes, then carefully turn and cook for a further 4-5 minutes, until golden.

6) Remove the buns from under the grill and put them on a serving plate. Then place the burgers on the grill and cook for 3 minutes on each side before topping with the Applewood cheese until melted.

7) Meanwhile, mix the rice vinegar, sugar, hot water and chilli in a bowl. Using a vegetable peeler, peel ribbons of cucumber and marinate in the dressing for 4-5 minutes.

8) Lightly toast the buns and then spread the bottom halves with a little mayonnaise. Add a few lettuce leaves to each, place the carrot burgers on top and add a generous dollop of Jack Daniel’s® Tennessee Honey™ Barbecue Glaze. Finish with cucumber ribbons and garnish with a few coriander leaves before adding the bun lids to finish.

 

All recipes courtesy of jackdanielsbbqsauces.com

 

Have you got a winning burger recipe for a BBQ? Let us in on the secret recipe by tweeting us @goodhomesmag or posting a comment on our Facebook page.

 

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