- 1 tablespoon butter
- 1 large onions sliced thin
- 1 cup beer
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 1/2 lbs ground chuck
- 2 tablespoons beer
- 1/2 teaspoon Tabasco sauce
- 1/4 teaspoon Worcestershire sauce
- salt and pepper
- 4 hamburger buns
- 4 slices cheese your choice
Melt butter in saucepan over medium-high heat. Add onions and saute, stirring frequently, until tender, about 5-6 minutes. Add 3/4 cup beer, sugar, and salt. Cook until all the beer has been absorbed by the onions and they begin to brown slightly, about 18 minutes. Add the remaining 1/4 cup beer and bring to a simmer. Keep onions warm.
In a large bowl, thoroughly combine the ground chuck, Tabasco sauce, Worcestershire sauce, and salt and pepper. Gently form into 4 patties, handling as little as possible so as not to make the burgers tough.
Grill burgers to your desired degree of doneness.
Toast buns on the grill.
Serve burgers on the toasted buns topped with the cheese, beer braised onions and ketchup.
- 1 1/2 teaspoons kosher salt plus more for lining the pan
- 2 pounds ground beef preferably chuck
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon freshly ground black pepper or more to taste
- 6 slices toasted hamburger buns English muffins, split focaccia, or of other favorite bread
- Your favorite hamburger toppings: sliced Swiss or cheddar cheese I like blue cheese!, sliced tomato, lettuce, sliced onion, pickles, ketchup, mustard, etc.
Position a rack in the center of the oven and heat to 475 degrees (450 degrees in a convection oven). Line a heavy-duty rimmed baking sheet with aluminum foil, and spread a thin layer of salt over the surface of the foil to absorb any drippings and prevent the oven from smoking. Arrange a wire rack so that it sits at least 3/4 inch above the surface of the pan.
Break the beef into 1- to 2-inch lumps with your hands and drop into a mixing bowl. Season with salt, Worcestershire, and a generous amount of black pepper. Mix gently, using your fingertips to break up the meat and incorporate the seasonings. Over-handling the beef will make for tough, dry burgers.
Divide the meat into 6 portions. Molly Stevens likes to eyeball even portions and arrange them, before shaping, on a large plate. “This way I can add a little here and remove a little there until I have 6 equal-size lumps to start with.” If you have a kitchen scale, you can use that too: have it so each burger weighs 5.3 ounces. [My method was just to grab a hunk of meat and shape it willy-nilly.] Lightly shape the beef into disks about 3 1/4 inches across and about 1 inch thick. Set the burgers at least 1 inch apart on the wire rack.
Roast the burgers for 10 to 16 minutes, checking on them either with an instant-read thermometer (the quickest waor by cutting into one to peek. For medium-rare, look for 130 to 135 degrees; for medium, 140 degrees. (If you’re mad enough to like your burgers medium-well, take it to 160 degrees; but WHY WHY WHY?!). If adding cheese, top the burgers with cheese when they are about 2 degrees away from being done to your liking and return them to the oven for 1 minute to melt the cheese.
Transfer the burgers to buns, English muffins, split focaccia, or favorite bread and garnish as you like.
Make sure your oven’s clean before roasting anything at such a high temperature, otherwise it’ll smoke.
- 4 large portobello mushroom caps, 5 inches in diameter
- 1/3 cup balsamic vinegar
- 1/2 cup water
- 1 tbsp sugar
- 1 clove garlic
- 1/4 tsp cayenne pepper optional
- 2 tbsp olive oil
- 4 whole-wheat buns toasted
- 4 slices tomato
- 4 slices red onion
- 2 bibb lettuce leaves, halved
Clean mushrooms with a damp cloth and remove their stems. Place in a glass dish, stem (gilside up.
To prepare the marinade, in a small bowl whisk together the vinegar, water, sugar, garlic, cayenne pepper and olive oil. Drizzle the marinade over the mushrooms. Cover and marinate in the refrigerator for about 1 hour, turning mushrooms once.
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
Grill or broil the mushrooms on medium heat, turning often, until tender, about 5 minutes on each side. Baste with marinade to keep from drying out. Using tongs, transfer the mushrooms to a plate.
Place each mushroom on a bun and top with 1 tomato slice, 1 onion slice and 1/2 lettuce leaf. Serve immediately.