Recipe
whisky Burger SAuce
Medium – 45 min recipe
Ballantine’s Whisky Burger Sauce Ingredients
- 50ml Ballantine’s Finest
- 1 tbsp olive oil
- 1 onion
- 3 scotch bonnet chillies
- 10 garlic cloves
- A thumb of ginger
- 1 pineapple
- 1 tbsp smoked paprika
- 2 tsp cumin
- 2 tsp garlic granules
- 1 tsp five spice
- 1/2 tsp nutmeg
- 1 tsp white pepper
- 100g dark brown sugar
- 500ml orange juice
- 100ml dark soy sauce
- 50ml red wine vinegar
How to make the Ballantine’s Whisky Burger Sauce
- Finely dice the onion and fry in the oil over medium heat for 6-8 minutes until caramelised and brown.
- Mince up and add the chillies garlic and ginger to cook for 2 minutes, and then blend. Add a whole peeled and cored pineapple to cook for a further 2 minutes.
- Add the spices and sugar for 2 minutes until it begins to caramelise.
- Pour in the orange juice, soy sauce, vinegar and 50ml Ballantines Scotch Whisky and set alight to flambé.
- Stir and simmer for half an hour, topping up with water if it gets too thick.
- Taste test and add more salt/sugar/vinegar to your taste preference. Blitz in a food processor and/or pass through a sieve if you want it extra smooth!
This recipe was created by El Burrito Monster as part of Ballantine’s Day 2024.
Chip & Dip
Creamy Boozy Chocolate Milkshake and Salty Chips. It shouldn’t work but it does. Step up the decadence with this devilish Ballantine’s whisky twist!
Pair With Our Boozy Chocolate Milkshake