Bourbon-marinated cheese smash burger with crispy shallots

Mix about 1/2 cup soy, 3 to 4 tablespoons neutral oil, crushed black pepper, about 4 cloves minced garlic and 1/4 cup bourbon.

Season 1 pound ground beef with a little salt, pepper and barbecue seasoning; form four flat patties so more surface touches the marinade.

Put the patties and marinade in a Ziploc bag, press out the air, make sure every side is covered and marinate about an hour (45 minutes to an hour, or half an hour).

Slice the peeled shallots thin on a mandolin.

Fry the shallots in hot oil in a couple of batches, separated, until golden; drain on paper towels.

Mix Japanese mayo, a little plain barbecue sauce, a splash of bourbon, salt and pepper.

Blot the very wet patties on paper towels a moment while the grill heats.

Oil the grill, lay the patties on and smash them flat; toast the buns.

Flip the patties, pour over a little whiskey, add the cheese, cover and let finish; stack two patties for a double.

Build on the bun with plenty of sauce, the patties and the crispy shallots.