Jack Daniels Burgers
My husband loves the TGI Fridays Jack Daniels Burger, so I adapted a recipe for at home and he loves it even more than the Fridays burger!
My husband loves the TGI Fridays Jack Daniels Burger, so I adapted a recipe for at home and he loves it even more than the Fridays burger!
- Carbohydrate 0.0847 g
- Cholesterol 123.6407029 mg
- Fat 18.103113875 g
- Fiber 0 g
- Protein 22.46450539575 g
- Saturated Fat 6.99282210605 g
- Serving Size 1 1 Serving (124g)
- Sodium 90.24274105 mg
- Sugar 0.0847 g
- Trans Fat 2.618027045975 g
- Calories 260 calories
Step-by-step
- Mix all ingredients in a large bowl. Make sure the egg is well mixed in as this is what will hold your burgers together.
- Roll the meat into 3 to 4 inch balls and place on broiler pan with at least and inch between each burger.
- Bake at 350 degrees F for about 30 to 40 minutes. Flipping the burgers half-way through.
- Add cheese if desired and bake about 2 more minutes or just long enough to melt.
- Serve on hamburger buns. These are great with the ones with sesame seeds.
Most home cooks ruin oven-baked patties by overworking the raw meat mixture until it develops a dense, sausage-like texture. Incorporating the egg thoroughly into the ground beef requires a light hand using fingertips rather than a heavy spoon, which preserves the interstitial spaces needed for juices to circulate during baking. Setting the oven precisely to 350 degrees Fahrenheit ensures the beef renders its fat slowly without charring the exterior before the center reaches a safe internal temperature.
Freezing and Make-Ahead Mechanics
Raw patties blended with barbecue sauce and egg can be shaped and frozen for up to three months before cooking. Separate each shaped ball with squares of parchment paper inside an airtight container to prevent freezer burn and surface dehydration. Thaw frozen portions completely in the refrigerator for twenty-four hours prior to baking on a slotted broiler pan. Direct oven-roasting from a frozen state causes uneven thawing, releasing excess liquid that boils the meat instead of browning it.Structural Integrity and Thermal Control
Baking these patties takes between thirty and forty minutes, depending on the exact moisture content of the barbecue sauce used. Flipping the patties precisely at the halfway mark ensures heat distributes evenly across both the top and bottom surfaces, preventing the bottom from becoming waterlogged from accumulated drippings. Adding sliced cheese during the final two minutes of cooking creates a molten barrier that traps residual moisture inside the beef. Rest the baked patties for five minutes on a warm cutting board before transferring them to toasted sesame buns to let the contracted muscle fibers relax and reabsorb escaping juices.
