Whiskey River BBQ Burger on Sweet Potato Buns

My Oh My is all I have to say about this crazy delicious burger. When I was in high school, I used to frequent Red Robin because there was one down the street from my house. I also ordered the same thing…Whiskey River BBQ Burger and a Chocolate milkshake. It was the best! But ever since I moved out of Cali and to Dallas, I don’t really have one in my backyard anymore. Plus I do eat a whole lot cleaner now as well so maybe it’s a good thing it’s not so close to me anymore lol.

The other week, I had a major craving for the burger and decided to create a much more healthier Whiskey Burger and add caramelized onions and mushrooms to the mix. If you watched me on my stories then you saw me make this and originally was going to turn it into a burger bowl. Well, a few seconds later I saw I have sweet potatoes and that became the “buns.” 

I’m telling you, my whole family gobbled this up and is now one of my favorite burgers to make. This is a must any time of the year and I promise it won’t disappoint.

Here’s the deets.

Hope you love these burgers as much as my family and I do!
Xo,
​Natalie

Whiskey River BBQ Burger on Sweet Potato Buns

Whiskey BBQ Burgers on Sweet Potato Buns

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Course Main Course

Ingredients
  

  • Burgers
  • 1 lb grass fed ground beef
  • 1/2 zucchini grated and squeeze out excess water with paper towel or grated carrots (optional)
  • 1/2 yellow onion grated for the burger
  • 1 tbsp Whole 30 Ketchup I use Primal Kitchen
  • 1 tbsp Whole 30 BBQ sauce I use Tessamaes
  • Arugula for serving
  • 1/2 tsp salt and pepper
  • 1/2 tsp onion powder
  • 1 tsp garlic powder
  • Sweet Potato Buns
  • 2 large sweet potatoes sliced in circles
  • drizzle of olive oil
  • salt and pepper to taste
  • Whiskey caramelized onions and mushrooms
  • 1 1/2 tbsp whiskey
  • 2 tbsp ghee
  • 1 box organic sliced mushrooms
  • 1 sliced sweet onion
  • Sauce
  • 1/2 cup Whole 30 ketchup I like Primal Kitchen
  • 1/2 cup whole 30 BBQ sauce I like tessamaes

Instructions
 

  • To Make The Sweet Potato Buns
  • pre heat oven to 400 degrees
  • Add sliced sweet potatoes on parchment paper lined baking sheet and drizzle with a little olive oil, salt and pepper to taste.
  • Roast for about 35 min or until soft and remove from oven
  • To Make the Special Sauce
  • Mix both BBQ sauce and ketchup and set aside
  • To Make the Whiskey Mushroom and Caramelized Onions
  • In a cast iron skillet set to medium, add a drizzle of olive oil, the ghee, and the onions
  • Trying not to mix it very much, allow them to cook and caramelize for about 15 min until golden and soft. mixing occasionally
  • Remove onions once cooked, add a bit more olive oil and sautee the mushrooms in a bit of olive oil.
  • Allow mushrooms to cook through (about 10 min), then add the onions back in.
  • Add the whiskey and cook both the mushrooms and onions until liquid evaporates.
  • Remove and set aside
  • ​To Make the Burgers
  • Heat up cast iron skillet
  • In a large bowl, add the beef, the grated zucchini or carrot, 1 tbsp of ketchup, 1 tbs bbq sauce, and all the seasonings. Basically add all ingredients and mix well with your hands.
  • Form equal patties and flatten with your hands.
  • Add a little ghee or olive oil on the pan and add the burgers
  • As soon as you add the burgers, poke a hole in the center of the burger with your finger. This will help it not rise to high like a mountain.
  • Then add a tiny bit of salt on top of the burger. This will give it some amazing flavor.
  • cook for 4 min per side or to your liking. I like mine medium well.
  • Then assemble burger. Add sweet potato toast, some BBQ sauce, arugula, burger, the mushroom and onion mix, and more sauce, and top with the other “bun”
  • Enjoy