Single Malt infused Burger

Single Malt infused Burger

I have been fascinated with the various barbecue sauces from America. There's a wide variety of them ranging from the Kansas City, Louisiana, Tennessee and Texas. Largely, they use similar ingredients with some regional variations. 

I thought of making a variation of the Tennessee sauce by using Single Malt instead of an American bourbon.

Contributed by Rajan Manickavasagam.

Published 02. January 2016


  • Salt (to taste)
  • Crushed black pepper 
  • 2 tablespoon Tabasco sauce
  • 200 ml Tomato puree
  • 1 tablespoon of Worcestershire sauce (or to taste)
  • 2 chicken breasts 
  • 2 tablespoons of olive oil
  • 1 tablespoon of Apple Cider vinegar
  • 1 tablespoon of Soy sauce
  • 2 tablespoons of Glenfiddich 12 year single malt 
  • 1 finely chopped onion
  • 2 burger buns


  • Heat the oil in a wok.
  • Saute the onions. Add the salt and pepper. 
  • Add the various sauces as you continue to saute the onion.
  • After a few minutes, add the tomato puree.
  • Finally, add the Glenfiddich to the sauce. 
  • If you want, you can blend the sauce to a fine consistency or leave it as-is.
  • Marinate the chicken breasts in a bit of lemon, salt and pepper for 10 minutes.
  • Roast the chicken at 200 C for 20 minutes in the oven.
  • Once the chicken is roasted, place it in a burger bun and top it off with the sauce.
  • For vegetarians, use a vegetarian patty instead of chicken.
    Happy eating.

Further details

Serves 2 people.
Preparation time is approximately 10 min.
Cooking time is approximately 30 min.


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