BEER BURGERS – Beef Veal Food Recipes

BEER BURGERS – Beef Veal Food Recipes

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to or Register to bookmark/favorite this content.

    Directions

    Share

    Recipe ingredients and directions:

    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.

    Category: Beef Veal Recipes

    (Visited 1 times, 1 visits today)

    Paul

    Owner of Recipe Flow

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    previous
    Beef Wellington – Beef Veal Food Recipes
    next
    BABOTTEE – Beef Veal Food Recipes
    previous
    Beef Wellington – Beef Veal Food Recipes
    next
    BABOTTEE – Beef Veal Food Recipes

    Add Your Comment

    Appetizer Breakfast & Brunch Chicken Dessert Fast and easy recipes Healthy Main Dish Pasta Slow Cooker Vegetarian
    Sunday Morning Drink Spinach & Honey & Banana Recipe Drink
    Sunday Morning Drink Spinach & Honey & Banana Recipe Drink
    vegetarian pie best vegetarian restaurants san francisco vegetarian low carb recipes
    vegetarian pie best vegetarian restaurants san francisco vegetarian low carb recipes
    Veg Seekh Kababs Recipe | Vegetarian Tandoori Recipes at Home
    Veg Seekh Kababs Recipe | Vegetarian Tandoori Recipes at Home
    Afghani Recipes African Recipes Appetizer Recipes Argentinian Recipes Armenian Recipes Asian Recipes Australian Recipes Austrian Recipes Bagels Recipes Basque Recipes Bean Cereals Recipes Bean Salads Recipes Beans and Grains Recipes Beef Veal Recipes Belgian Recipes Beverages and Drinks
    No Preview
    Breakfast Wassail – Beverages and Drinks Recipes
    No Preview
    WASSAIL PUNCH – Beverages and Drinks Recipes
    No Preview
    Whiskey Toddy – Beverages and Drinks Recipes
    Jacques Pépin Heart & Soul: Just Ducky!
    Jacques Pépin Heart & Soul: Just Ducky!
    No Preview
    Receta de Huevos fritos con patatas y chorizo Jose Andres
    Como Preparar Lomo Saltado Peruano, facil y Rapído
    Como Preparar Lomo Saltado Peruano, facil y Rapído
    Sweet & Sour Pig’s Head Served Whole
    Sweet & Sour Pig’s Head Served Whole