Beer Burgers With Beer Braised Onions
Servings: 4 servings
Beer Braised Onions
- 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
Beer Braised Onions
- 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.
Grilled Portobello Mushroom Burgers
Dietitian’s tip: The meaty-textured portobello mushroom is the perfect stand-in for a hamburger. One portobello mushroom has about 30 calories and no fat or cholesterol. By comparison, a 3-ounce hamburger patty has 235 calories, 16 grams of fat and 76 milligrams of cholesterol.
Servings: 4 people
- 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.