Watch to find out how to utilise your favourite herbal liquor to make spicy Jäger burgers and Jäger coleslaw, as well as see what the GOTK boys have been up to. YUM.
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Cooking with Jägermeister
featuring Glamour of the Kill
Jäger Burgers cooked with Glamour of the Kill
500g Lean Minced Beef
8 Shots Jägermeister
1 Medium Onion
1 Tbsp Soft Brown Sugar
1 Tsp Garlic Granules
1 Tsp Onion Powder
1 Tsp Smoked Paprika
2 Birds-Eye Chillis (optional)
125g Grated Mexicana Cheese (can be substituted for regular grated cheddar)
Salt and Pepper to season
6 Lettuce leaves
6 Tomato Slices
6 Burger Buns (Sesame Seeded or Brioche) Lightly toasted on the inner side
For the coleslaw:
1/2 White cabbage
1 white onion
2 Shots Jägermeister
300ml good quality mayonnaise
550g good quality tomato ketchup
4 Tsp Chipotle Paste
5 Shots Jägermeister
Put ketchup and chipotle paste into a saucepan. Gently heat and add the Jägermeister. Heat gently for 4-5 minutes until the Jägermeister has combined with the Ketchup and Chipotle. Place in a sterilized glass jar or bottle and allow to cool before serving.
For the Burgers:
Finely dice the onion and fry on a medium heat until translucent add the brown sugar and continue to cook until the onions have started to darken. Add the Jägermeister and cook until the liquid has reduced and is thick and sticky. Remove from the pan and add to a large mixing bowl. Allow to cool for a moment and add the minced beef, garlic granules, onion powder and smoked paprika. Get your hands in there and give it a good mix! Make sure all the ingredients are thoroughly mashed together. At this point you can add the finely chopped chillis and mix.
Grate or finely chop the Mexicana Cheese.
Take a golf ball sized piece of the burger mix and flatten into a patty on a sheet or greaseproof paper or baking parchment. Add enough cheese to cover the center of the patty. Take another golf ball sized piece and make another patty. Take this one and place on top of the previous one encasing the cheese and making sure the edges of the burger are well sealed. You may want to flatten slightly with the palm of your hand. Continue this process for the remaining 5 burgers (You may get more depending on the size of your burgers!) Cook on a medium heat only turning once, this allows the sugars in the meat to caramelize and seal in the flavour.
Whilst the burgers are cooking you will want to lightly toast the burger buns and make the coleslaw. Peel the carrot, remove the top and tail and grate into a large bowl. Finely slice the white onion and white cabbage and place this in the bowl with the carrot. Add the mayonnaise and Jägermeister and mix well, making sure all the ingredients are coated and mixed.
Place the Jäger-Burger on the toasted bun with a slice of crisp lettuce (Iceberg is perfect) and a thick slice of tomato. Add a glug of Jägermeister Ketchup and serve with a big spoonful of Jäger Coleslaw