Katie Lee Joel's Memorial Day Burgers with Bourbon Slush
Memorial Day is just around the corner. Have you got your menu dialed in? Usually everyone breaks out the grill in anticipation of a backyard barbecue, but what if it rains? Always a possibility for Seattle. In a recent issue of People magazine, Katie Lee Joel, aka Mrs. Billy Joel, offered a recipe for her prize-winning Logan County Burger that doesn't require a grill, as well as a yummy-sounding cocktail called Bourbon Slush. Apparently, Mrs. Joel is a respected chef, food critic, and cookbook author. Who knew? (You all probably did. I didn't.)
At last fall's New York Wine and Food Festival, Katie Lee won top honor at the Burger Bash contest with this recipe. And now there's talk of her opening a restaurant that serves the fare of her West Virginian home-grown roots.
People magazine lists this menu as costing $4.70 per person.
Logan County Burger
Serves 6
Ingredients:
1 lb. ground beef (85%) lean
1 large egg, lightly beaten
1 medium yellow onion, half grated, the other half thinly sliced
1/4 tsp. garlic powder
1 tsp. kosher salt
1 tsp. freshly ground black pepper
12 slices of white bread
2 tbsp. unsalted butter, softened
12 slices American cheese
Directions:
1. In a bowl, combine beef, egg, grated onion, garlic powder, salt and pepper. Form thin patties. Spread butter on one side of each slice of bread.
2. Heat a large skillet over medium-high heat. Cook the burgers about 3 minutes on each side. Drain on paper towels. Drain grease from the skillet.
3. In the same skillet, place six slices of bread, butter side down. Top each with a slice of cheese, some onions and a burger. Top with remaining slices of cheese and bread, butter side up. Cook each sandwich until golden brown, about 2 minutes per side.
Bourbon Slush
Serves 10
Ingredients:
3 cups bourbon
24 oz. frozen lemonade concentrate, thawed
12 oz. frozen orange juice concentrate, thawed
4 cups strong brewed tea
Directions:
In a 1-1/2-gallon pitcher, mix bourbon, juices and tea. Stir in 3 quarts water. Place in freezer. Stir after 8 hours. Continue to freeze for 2 hours more, and up to 2 days. Defrost 30 minutes before serving. Stir and serve in a mason jar.
--Sweet B
laura on May 19, 2009 at 12:08 PM
My mother has been making this bourbon slush for about as long as I can remember and it is AWESOME. Highly recommend.
Robbins Mitchell on May 20, 2009 at 06:24 PM
Any objections if I use Jack Daniels black label instead of bourbon?...not that some people even know the difference
Godless Heathen on May 21, 2009 at 06:39 AM
If you want to water down Jack with juice and tea, go ahead. This seems like a recipe that would be just as happy with "Grocery Brand Kentucky Style Bourbon Style Whisky".
It's a recession. That doesn't mean you shouldn't treat yourself, but don't you want to save the Jack for something with a little more presence like a Jack and Ginger?
Full Disclosure: I use my Jack for sipping whisky. There's a glass or two left in my ancient Glenfiddich that I'm saving for some unknown special occasion. When I switched to teaching, my booze budget took a pretty significant hit.