Chicago Beer Burgers Recipes

GRILLED BACKYARD BEER BURGERS

Steps:

• Heat gas or charcoal grill. In medium bowl, mix all ingredients except buns, ketchup and pickles. Shape mixture into 6 patties, about 3/4 inch thick.
• Place patties on grill rack over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Add buns, cut sides down, for last 4 minutes of grilling or until toasted.
• Top burgers with ketchup and pickle planks; serve on buns.

BEER BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix the ground beef, onion, garlic, Worcestershire sauce, salt, and pepper in a bowl. Mix in the beer until absorbed by the meat mixture. Form into patties.
• Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

CHICAGO BEER BURGERS

Steps:

• Combine beef, beer, Tabasco and Worcestershire sauce. Season to taste.
• Form into four 1" thick patties. Wrap in cling film and chill for a couple of hours.
• Grill patties; top with cheese and beer braised onions.

CHICAGO BEER BURGERS

Steps:

• Combine beef, beer, Tabasco and Worcestershire sauce. Season to taste.
• Form into four 1" thick patties. Wrap in cling film and chill for a couple of hours.
• Grill patties; top with cheese and beer braised onions.

CHICAGO BEER BURGERS

Steps:

• MMMMM----------------BEER BRAISED ONION MARMALADE--------------------- 15 g Butter 2 lg Onions; thinly sliced 225 ml Beer 1 ts Sugar 1/2 ts SaltMMMMM-------------------MUSHROOM BEER KETCHUP------------------------ 15 g Butter 1 Onion; chopped 120 g Mushrooms 75 ml Beer; heated 75 ml Tomato sauce 1 tb White vinegar 1/4 ts Sugar 1/4 ts Salt Burgers: Mix together all the ingredients except the cheese and buns. Form into 4 burgers. Cover with Gladwrap and chill until required. Grill or pan saute the burgers (over a wood-fired grill gives the best flavour!) for 3-4 minutes each side for rare, 5-6 minutes for medium. Toast the burger buns and serve with a little beer-braised onion marmalade and a spoon or two of mushroom beer ketchup, topped with the cheese, melted under the grill, together with a salad, fries or creamy mashed potatoes with sweetcorn. Beer Braised Onion Marmalade: Melt the butter in the saute pan, cook the onions slightly, then add the other ingredients. Cook over a high heat until the liquids have reduced and a slightly sticky marmalade is achieved. * This will keep for 2-3 days in the refrigerator. (Serves 4) Mushroom Beer Ketchup: Blend the ingredients in a food processor until smooth. Transfer to a saucepan and heat until you have a thick sauce. Store in a clean screw-top jar (place a greaseproof paper liner into the screw-top to stop any corrosion). * Serve over your burgers or any grilled meats. * This will keep for one week in the refrigerator. (Makes 350g.) NOTES : Makes 4 burgers