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Cook Like the Pros: Whiskey Kitchen's Cheshire Burger

Whiskey Kitchen chef Kyle Teears shows us how to make this delicious burger.

Posted Updated

Kathy Hanrahan, Out
About editor
RALEIGH, N.C. — People are cooking at home a lot more (at least I am!), which means it is time to try some new recipes. Whiskey Kitchen chef Kyle Teears was kind enough to share with us the restaurant's recipe for this amazing burger. And if you need a side item, check out their potato salad recipe.
Whiskey Kitchen's Cheshire Burger
Pork patty (Makes 10 patties)
  • 4 pounds ground pork
  • 1t salt
  • 2t blk pep
  • 3T chives
Farm Cheese
  • 1 Gallon Milk
  • 1qt Heavy Cream
  • 1qts buttermilk
  • ⅛ c Kosher Salt
  • ¼ c Lemon Juice
  • ½ c White Vinegar

In a large pot, whisk together milk, cream and salt and heat, stirring often, until temperature reaches 195°F and liquid level starts to rise.

Turn off heat and immediately add acids; stir once and let sit (off heat, in the pot) for at for least 30 minutes before straining.

Set up a perforated hotel pan lined with cheesecloth. Set the lined pan over a deeper hotel pan to catch the whey. Using a long-handled mesh strainer, lift out as much cheese as possible and transfer to the lined pan. Carefully pour the remaining cheese/whey through a fine strainer, adding any remaining cheese to lined pan. Once excess whey has drained from curds, transfer cheese to a solid hotel pan to cool in the walk-in before storing (do not allow cheese to sit in lined pan after straining). Store strained whey in quart containers once cooled.

Apple Butter

5 pounds granny smith Apples (large, diced and core removed)

  • 1t salt
  • ⅛ t blk pepper
  • 5 cloves
  • ½ t ground ginger
  • ½ t allspice
  • ½ t nutmeg
  • 1 star anise
  • 1t cinnamon
  • ⅓ c molasses
  • ⅛ c maple syrup
  • ⅛ c apple cider vinegar
  • 1c Bourbon
  • 1 16oz Dr. Pepper
  • ½ c brown Sugar

Get large thick bottomed pot raging hot. Sear 1 layer of apples. Deglaze with bourbon, vinegar, and Dr. Pepper. Add in all other ingredients. Reduce heat to low and cook for 3+ hours. Puree in small batches in a food processor. Pass through a fine mesh strainer.


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