Brewburgers Recipes

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BREWBURGER'S - OLD FASHIONED (MONTREAL SMOKED MEAT)



Brewburger's - Old Fashioned (Montreal Smoked Meat) image

Provided by Food Network

Categories     main-dish

Time P2DT5h15m

Yield 4 to 6 servings

Number Of Ingredients 8

One 3- to 5-pound brisket
1 gallon water
6 ounces kosher salt
2 ounces Prague powder
2 ounces powdered dextrose
2.5 ounces plus 4 tablespoons pickling spices, divided
Rye bread, for serving
Mustard, for serving

Steps:

  • Place 1 brisket fat down in a pan. Completely submerge the brisket with the brine.
  • Brine 2 days in the refrigerator.
  • Remove the meat from the brine and rub the meat with 4 tablespoons pickling spices.
  • Place the meat in a smoker for 2 hours with maple wood chips.
  • Remove from the smoker and place in a pan with 2 cups of water. Wrap with aluminum foil. Place in the oven for 3 hours at 250 degrees F.
  • Remove from the oven, slice, and enjoy with rye bread and mustard.

HOME MADE BEEF BURGERS



Home Made Beef Burgers image

Delicious beef burgers perfect for barbequeing

Provided by JAYv2

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat up the oil in a frying pan and add the diced onions.
  • Reduce down the heat and let the onions sweat slowly, adding in the garlic to ensure it doesn't burn and become bitter.
  • Add the beef to a mixing bowl and break up with your fingers.
  • Tip in the onions and garlic, once cooled slightly and mix together thoroughly.
  • Add salt and pepper and the dijon mustard.
  • Pour in the egg and ensure that it has been mixed right the way through the beef and onions.
  • Seperate the mixture into 4 portions and start moulding using your hands into burgers. Create a depression in the centre, this will ensure the burgers cook evenly and flat. Place in the fridge to chilled and stiffen.
  • Once chilled and with the barbeque lit and the coals simmered down, place the burgers on the BBQ.
  • Ensure that each side has sealed, if not they'll fall apart when you lift them off. Turn them over until cooked through or to the desired pinkness in the centre.
  • Serve on crusty ciabatta with fresh watercress or leafy salad and enjoy. These can be frozen and defrosted for use later on.

BEER BURGERS



Beer Burgers image

This recipe uses nearly a whole bottle of dark beer, such as stout, which gives these aromatic burgers a nice subtle carmel-like flavor and color. I like to use a Belgium strong beer for these. You can include a couple jalapeno peppers, seeded and diced, with the sautéing onion and garlic if you'd like to add some heat. From the show "Licence to Grill".

Provided by Whipper

Categories     Meat

Time 35m

Yield 6 burgers

Number Of Ingredients 11

oil, to saute
2 1/2 lbs ground beef
1 onion, diced
6 garlic cloves, chopped
2 teaspoons dried oregano
4 teaspoons dried thyme
1 egg
10 ounces dark beer
1/4 cup fresh parsley, chopped
1 teaspoon celery salt
1 teaspoon black pepper

Steps:

  • Sauté onion, garlic, thyme and oregano over medium heat until onion is translucent, about 3 minutes. Let this cool completely.
  • Add ground beef, onion mixture and egg together in a large bowl and mix until thoroughly blended. Slowly stir in stout beer, while mixing. You may want to add less beer than called for here if you find it is getting too thin, or more yet. Then add parsley, celery salt and black pepper and mix well. It's ideal to mix using your hands and you may want to wear rubber gloves for this.
  • Form into 6 patties and let sit in the fridge for 15 minutes to firm up a bit.
  • Preheat grill to 375°F.
  • Place patties onto the grill and cook until well-done (170°F internal temperature), turning once, about 8-10 minutes per side.

Nutrition Facts : Calories 456.5, Fat 29.3, SaturatedFat 11.4, Cholesterol 163.8, Sodium 141.5, Carbohydrate 5.8, Fiber 1, Sugar 0.9, Protein 37

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