Triple seared whiskey burger

With damp hands, form each 8-ounce portion into a ball, then a smooth disc between three quarters and one inch thick; rub a little water over the surface to smooth and seal it.

Wrap and refrigerate; cold meat works best.

Pour whiskey into one bowl and soy sauce into another; set them on a tray by the grill.

Drizzle the cold patty with avocado oil and press on a generous amount of coarse salt.

Sear over extremely hot coals two minutes per side; a small crack in the first side is normal.

Turn the burger over and over in the whiskey for at least a minute.

Return to the grill, pour the accumulated whiskey over the top, and sear two minutes per side.

Flip back and forth in the soy sauce for about a minute.

Return to the grill, pour over the juices, and sear about two minutes per side, moving it to a hot spot if wanted; optionally drizzle more whiskey and flip to glaze it on.

Let the last sear last until the burger reaches an internal 125 to 130.

Rest at least two or three minutes so the juices even out.

Serve on a bun with garlic aioli, red onions and dill pickles.