Half-Pound Hamburgers in Jack Daniels Sauce

"Not the highest use of JD Black, but the best burger ever."

1. Buy frozen half-pound all-beef hamburgers (from Merchants Market). You need not defrost.

2. In a shallow, flat-bottomed bowl mix:

A teaspoon of sesame oil (available at Albert's);

Several peeled and thinly sliced garlic cloves;
Some coarsely chopped mild white onion (one slice chopped will do, reserve the rest (see below);
(Best) a tablespoon of Indonesian "Ketjap" (flavored soy sauce); if not available, use soy sauce, possibly with a dash of Worcestershire sauce;
Several grinds of black pepper (not ready-ground pepper);
A heaping teaspoon of dry mustard or some Dijon mustard;
A nice touch: peeled, sliced or quartered mushrooms if available;
Several tablespoons of Jack Daniels whiskey. If no JD available, any bourbon will do, or use sherry or a dark rum. A cheap, heavy red wine also works .

3. Heat a frying pan (iron if available) and coat with a little sesame oil.
Put balance of your white onion, sliced, in and cook until beginning to brown.
Remove cooked onions to your sauce. Remove burgers and sauté quickly in iron pan over medium high heat, turning once. Hint: use a paper towel to mop up any excess grease coming from burgers – you don't need it. After first turning, add a little of the sauce on top. DON'T OVERCOOK, you want them juicy.

4. As soon as burgers are put in the pan, put the marinade (sauce) in a small
frying pan with all the onions and garlic slices and cook rapidly to reduce (thicken). [Careful – the whiskey may catch on fire for a moment!]

5. Serve burgers on split, toasted buns. Salt carefully, because the soy
sauce is salty. Buns may be brushed with garlic butter before toasting. Spoon reduced sauce and onions (and mushrooms if used) over the burgers. Serve with genuine Dijon mustard (never that French's stuff). Ambrosia, and definitely not a Big Mac™.

Note: All the alcohol in the whiskey evaporates, no danger of drunkenness.

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