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    Beer Burgers


    Source of Recipe


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    1 1/2 pounds ground chuck
    2 tablespoons beer
    1/2 teaspoon hot pepper sauce
    1/4 teaspoon Worcestershire sauce
    Salt, pepper to taste
    4 1/2-ounce slices brick cheese
    4 hamburger buns
    Sliced tomato and lettuce leaves, optional

    Combine the ground chuck, beer, hot red pepper sauce, Worcestershire
    sauce, salt and pepper in a large bowl. Form into four 6-ounce,
    1-inch thick burgers. Cover the burgers with plastic wrap and
    refrigerate up to several hours.

    Grill the burgers over a medium grill or charcoal fire. Cook to
    the desired doneness: 3 to 4 minutes on each side for rare, 5 to
    6 minutes on each side for medium, and 8 to 9 minutes on each side
    for well done. Top each burger with some of the beer-braised onions
    and a slice of cheese and allow it to melt.

    Toast the buns, cut side down, on the grill or in a non-stick
    skillet until golden brown, about 1 minute.

    Serve the burgers on the toasted buns with lettuce and tomato, with
    the mushroom-beer ketchup on the side.


    Beer-braised onions: Melt 1 tablespoon unsalted butter in a 3-quart
    saucepan over medium-high heat. Add 1 large onion, thinly sliced,
    and cook, stirring frequently, until tender, 5 to 6 minutes. Add
    3/4 cup beer, 1 teaspoon sugar and 1/2 teaspoon salt. Cook until
    all beer has been absorbed by onions and they begin to brown, 16
    to 18 minutes. Stir in 1/4 cup beer and heat to a simmer. Serve
    hot.


    Mushroom-beer ketchup: Melt 1 tablespoon butter in 3-quart saucepan
    over medium heat. Add 1 small onion, chopped, and cook until tender,
    3 to 4 minutes. Stir in 1/4 pound sliced mushrooms and cook 3 to
    4 minutes. Stir in 1/3 cup each beer and ketchup, 1 tablespoon
    white vinegar, and 1/4 teaspoon each sugar and salt. Puree in
    blender if desired. Return to saucepan and simmer until thickened,
    about 12 minutes.

 

 

 


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