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1
Heat a large cast-iron skillet over medium-high heat and sprinkle with 1 teaspoon salt.
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2
While the skillet preheats, sprinkle the ground meat with 2 teaspoons salt and 1 1/2 teaspoons pepper and mix gently.
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3
Form into six 6-ounce patties (1/3 inch thick and about 4 inches wide).
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4
Press a dimple in the center of each.
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5
Place the patties in the preheated pan and sear.
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6
If your pan isnt large enough, sear the burgers in batches, adding more salt to the pan between each batch.
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7
For medium, cook the burgers until the sides turn brown and the bottoms are golden brown, 3 to 4 minutes, and then flip and cook until the center reaches 140 degrees F on an instant-read thermometer, about another 3 minutes.
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8
Turn off the heat.
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9
Top each burger with 2 tablespoons Kentucky Steak Sauce and 1 tablespoon crumbled blue cheese.
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10
Transfer the burgers to the bottoms of the buns, top with some arugula and the bun tops.
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11
Serve with barbecue potato chips and more Kentucky Steak Sauce on the side.
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12
Add the onion, garlic, ketchup, bourbon, Worcestershire sauce, sorghum, soy sauce, apple cider vinegar, whole-grain mustard, lemon juice, bay leaf and 1/4 cup water to a medium saucepan over medium heat.
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13
Stir to combine and bring up to a simmer.
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14
Continue to cook until smooth and slightly reduced, 25 to 30 minutes.
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15
Remove from the heat and strain to remove the onion, garlic and bay leaf.
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16
Refrigerate until ready to serve or for up to 2 weeks.
