The Down & Not Out Burger

Down and Not Out Burger

An infused smoked whiskey burger!

By Mychal Hales from the Fellowship Of The Grill


  • 1 bag of Plum Pellets from Knottywood BBQ
  • 2 Can (20 oz) can pineapple rings in their juices or fresh ripened for best results
  • 2/3 Cup yellow onion, diced
  • kosher salt
  • 6 Clove garlic, minced
  • 32 Tablespoon whiskey (16 oz) 4 Spirits Distillery Whiskey is our choice
  • 2 Cup dark brown sugar
  • 2 Teaspoon ginger
  • 1 Cup low sodium soy sauce
  • 2/3 Cup water
  • 2 Pound ground sirloin, 85% lean
  • 2 Teaspoon salt
  • 2 Tablespoon of B's rubs Batch #9 seasoning
  • 4 Slices Munster Cheese
  • 4 hamburger buns
  • 1 Tablespoon of rosemary
  • 1 quarter of an orange
  • 1 quarter of an blood orange
  • 1 pound of bacon
  • 2 Tablespoons of vegetable oil
  • Pinch of black pepper



Go ahead and pour 16 oz of Whiskey into a bowl or jar. Our choice is 4 Spirits Distillery out of Corvallis Oregon. Then add your 6 cloves of garlic, rosemary, and both quarters of your oranges. Leave for 2 days in a dark location. For best results peel some of your oranges so the oils can better mix with your whiskey.

You'll need: 16 oz of whiskey, 1 Tablespoon of rosemary, orange, blood orange, black pepper


  1. Prepare your ground beef patties into 1/2 lb patties. Place your patties in a pan. Strain your infused whiskey and pour all of it into your pan on top of burger patties. Let the burgers sit in the whiskey for 30 mins each side. Put burgers into your fridge. Keep the garlic and a few orange peels from the infusion mix, garlic and a few smaller peels will be used later.

You'll need: 2 pounds of Hamburger, infused whiskey

  1. Go get your grill lit and ready for Smoking. Keep around 225 to 250 degrees for smoking. We use Knottywood BBQ's Plum Pellets in a smoke box. (Can be found at

You'll need: Prime Six Charcoal

  1. Take your burgers out of your pan from and hand dry off extra liquid that may still be on the burgers. Put onto a plate. Keep the whiskey it will be used with your whiskey sauce. Season your burgers

You'll need: B's Rubs Batch #9 Seasoning

  1. Put Burgers onto your grill. Let them smoke for 30 to 45 mins until they get to 115° internally.
  1. Get your bacon in a pan and start cooking that up on your grill or stove. Cook until golden brown should take 20 to 30 mins on a medium heat.

You'll need: 1 pound of bacon

  1. Get your whiskey sauce started by getting a put and adding 2 Tablespoons of oil and onions and a generous pinch of salt and cook until the onions are translucent and soft, about 5 minutes, stirring occasionally. Add the garlic and cook for one more minute.

You'll need: 2 Tablespoons of vegetable oil, 2/3 cup of onions, 6 cloves of garlic from infused whiskey, pinch of salt if wanted (we do not)

  1. Take 8 Tablespoons of your whiskey add it to your onions, let it sit for 30 seconds to burn off
  1. Whisk in the brown sugar and ginger, then whisk in the cup of pineapple juice, soy sauce, and water. Bring to a boil, then reduce the heat and simmer until the sauce thickens and can coat the back of a spoon, about 10 minutes.

You'll need: drain your 2 cans of pineapple for juice (should have 1 cup) into your mixture, 1 cup soy sauce, 2/3 water, 2 cups of brown sugar.

  1. Go check on your burgers and get ready to put over your direct heat. Cook burgers for 4 minutes on each side get to 140° internal temperature for a medium rare cook. When you flip add some of your sauce onto each side of your burgers.
  1. Place your cheese on your burger for about 2 minutes to melt. Place bun on grill to heat up. For better toasting spread butter or spray oil lightly on your bun. Now is a great time to grill your pineapple rings too!

You'll need: Munster Cheese, hamburger buns, pineapple rings

  1. When putting your burger together add lettuce as the bottom of the bun, sauce, burger, sauce, any other topping of your desire not listed and your top bun and enjoy!

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