Ale House Burgers With Red Onion Compote Recipes

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ROUND 2 RECIPES -ALE AND ONION MEATLOAF



Round 2 Recipes -Ale and Onion Meatloaf image

Provided by Sandra Lee

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 17

1 1/2 pounds ground beef, reserved from Ale House Burgers with Red Onion Compote, recipe follows
1/3 cup leftover red onion compote from AAle House Burgers with Red Onion Compote, recipe follows
1 egg
1/2 cup bread crumbs
1 tablespoon chopped garlic
1/4 cup ketchup, divided
1/2 cup water
1 1/4 cups beer
1/2 cup brown sugar
2 red onions, sliced
Salt and freshly ground black pepper
3 pounds ground beef
1/4 cup beer
2 tablespoons grill seasoning
1/2 cup shredded Cheddar
Romaine lettuce
4 hamburger rolls, toasted

Steps:

  • Preheat oven to 375 degrees F.
  • In a large bowl mix together the ground beef with all ingredients, except 2 tablespoons ketchup. Form ground beef into a loaf shape on a baking sheet. Brush top and sides with remaining ketchup. Bake for 1 hour. Transfer to a serving platter and serve.
  • For Red Onion Compote:
  • In a medium saucepan add 1/2 cup water, beer, brown sugar, and red onions. Season with salt and pepper, to taste, and stir to combine. Bring to a boil then reduce to a simmer. Simmer, stirring occasionally for about 1 hour or until the mixture has thickened and has reduced to about 2 cups. Transfer to a bowl and set aside to cool completely.
  • For Burgers:
  • In a large bowl mix together the ground beef, beer and grill seasoning until well incorporated. Reserve half of the mixture for Round 2 Meatloaf recipe. Shape the remaining beef into 4 equal portions and flatten each portion. Place 2 tablespoons of cheese in the center of each and wrap the edges around the cheese to form a ball. Flatten each ball into patties. Place on platter and cover. Refrigerate if not cooking immediately.
  • Set up grill or indoor grill pan for direct cooking over medium-high heat. When ready to start grilling, oil the grate. Place patties on the hot oiled grill and cook 4 to 5 minutes per side for medium. Serve over lettuce on toasted buns topped with red onion compote.

RED ALE ONION RINGS



Red Ale Onion Rings image

Provided by Eddie Jackson

Categories     side-dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 8

4 cups canola oil, for deep-frying
2 large Vidalia onions
1 cup all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 cup red ale
Coarse sea salt

Steps:

  • Pour 4 inches canola oil into an 8-quart Dutch oven and bring to 350˚ over medium-high heat.
  • While the oil comes to temperature, peel the onions and slice into 1/2-inch-thick rings.
  • In a large bowl, combine the flour, kosher salt, garlic powder and black pepper. Whisk in the ale until the ingredients are combined. The batter should be thick but slightly loose.
  • Place a wire rack on a sheet pan. Working in batches, dip the onion rings into the batter. Drain off any excess batter back into the bowl, then slowly lower the onion rings into the hot oil. Cook, flipping the onions every 30 seconds, until golden brown, 2 to 3 minutes. Using a spider, transfer the onions to the rack and lightly season with sea salt.

RED ALE ONION RINGS



Red Ale Onion Rings image

When it comes to salty fried snacks, onion rings seem to always play second fiddle to the french fries. But there's something so old-school Americana about a perfectly battered onion ring that I can rarely pass up. The toasted caramel notes from the red ale really make this batter special. Try these rings with my Jerk Ketchup, and they might just become your favorite snack.

Provided by Eddie Jackson

Categories     appetizer

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 20

About 4 cups (1 liter) canola oil, for deep-frying
2 large Vidalia onions
1 cup (125 grams) all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 cup (8 fluid ounces/240 milliliters) red ale
Coarse sea salt
Jerk Ketchup, for serving, recipe follows
1 cup (240 milliliters) ketchup
Juice of 1 lime
1 teaspoon brown sugar
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground allspice
1 teaspoon cayenne pepper
1 teaspoon red pepper flakes
1/2 teaspoon kosher salt

Steps:

  • Pour 4 inches (10 centimeters) oil into an 8-quart (8 liter) Dutch oven and bring to 350 degrees F (177 degrees C) over medium-high heat.
  • While the oil comes to temperature, peel the onions and slice into rings 1/2 inch (12 millimeter) thick.
  • In a large bowl, combine the flour, salt, garlic powder, and black pepper. Whisk in the ale until the ingredients are combined. The batter should be thick but slightly loose.
  • Place a wire rack in a sheet pan. Working in batches, dip the rings into the batter. Drain off any excess batter back into the bowl, then slowly lower the onions into the hot oil. Cook, flipping the onions every 30 seconds, until golden brown, 2 to 3 minutes. Using a spider, transfer the onions to the wire rack and lightly season with sea salt.
  • In a nonreactive medium bowl, combine the ketchup, lime juice, brown sugar, oregano, thyme, garlic powder, onion powder, allspice, cayenne, pepper flakes, and salt and mix until incorporated. Use immediately or transfer the ketchup to an airtight container and refrigerate for up to 4 days.

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