Burger With Beer Braised Onions Recipes

BEER BRAISED ONION BURGERS RECIPE

Steps:

• Cook bacon until crispy, set aside on a paper towel to drain.
• In a large skillet using the butter over medium heat cook the onion for about 5 minutes sprinkled with the sugar.
• Add 3/4 cup beer and continue cooking until onions start to brown and beer is absorbed. Set aside.
• In a large bowl using your hand's mix together the ground beef, red pepper, garlic, 1/4 cup beer, and Dijon mustard.
• Form into 4 patties, and sprinkle salt and pepper to taste.
• Grill the burgers over medium-high heat and toast the buns on the grill while the burgers are cooking; set the buns aside. (An internal temperature of 155F. seems to work well for me.)
• Just before the burgers are done top each one with a slice of cheese, close the grill, and allow the cheese to start to melt. Place the burgers on the buns, top with onion, and stack with the topping.

BEER BRAISED ONION BURGERS

Steps:

• Peel and thinly slice 2 onions. Heat a tea spoon of oil in a pan to medium, then add onion slices and lightly fry until the onions are translucent. Add about 1/3 of beer and let it simmer until the beer has cooked down. Add brown sugar and balsamic vinegar, stir together, then add another 1/3 of beer and cook for 5-10 minutes, until the onions are soft, lightly brown and in a creamy sauce. Season with salt and pepper to taste. Remove from stove and set aside.
• While the onions are cooking, prepare Beer Batter Crispy Onion Rings: mix together about 2-3 tbs of flour and about 1/3 of beer. Season the batter with salt and pepper. Peel an onion and cut into slices. I made thin slices, but you can make them wider. Add onion slices to the beer batter and stir in gently, making sure the onion slices are covered in batter. Heat up oil for frying, then add onion slices one by one. Make sure the onions have enough room to float around in oil. Fry for about a minute on each side, or until the onion rings and golden-brown and crispy, then remove from pan and set on a plate, covered with a paper towel.
• Heat up the grill pan and rub with a bit of oil. Place burger patties on grill and cook about 4 minutes until golden brown, then turn around and grill another couple of minutes on the other side. Remove from pan and set aside. Cut buns in half and place them on the grill pan to grill for a couple of minutes. Remove from pan.
• In a small bowl, mix together mayonnaise and mustard. Wash and dry tomato, then cut into slices.
• Start assembling your burgers. Take the bottom bun slices and spread with the mayonnaise mix. Add burger patty on top and a tomato slice, then top with beer braised onions. Add about 1 ts of barbecue sauce (I used store-bought), then top with a few crispy onion rings and some lettuce. Finish the burger with the top bun slice and stick through with a bamboo stick or knife. Serve.

BEER BURGERS WITH BEER BRAISED ONIONS

Steps:

• 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.
• Burgers: 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.

CANADIAN BURGER WITH BEER-BRAISED ONIONS AND CHEDDAR

Steps:

• For the Beer-Braised Onions:.
• Melt the butter in a large heavy skillet.
• Add the onions and cook while stirring frequently over medium heat for 5 to 6 minutes, or until tender.
• Add 3/4 cup beer and the sugar, and cook until beer is absorbed and the onions become lightly browned, about 15 minutes.
• For the burgers:.
• Pre-heat the barbeque on high.
• In a large bowl, gently but thoroughly combine the beef, garlic, red pepper, 1/4 cup beer, dijon, salt and pepper.
• Form into 4 patties 1" thick, and place on the grill, turning heat down to medium.
• Grill them for 4-6 minutes per side, or until nearly the desired doneness.
• Top each burger with 1/2 cup grated cheese, and heat till slightly melted.
• Serve on toasted buns and top each with the beer-braised onions.

CARAMELIZED BEER-ONION AND BACON BURGERS

Steps:

• In 10-inch skillet, heat 1 tablespoon bacon drippings over medium-high heat. Add onions; cook about 15 minutes, stirring frequently, until softened.
• Reserve 1/2 cup of the beer. Stir remaining beer into onions. Heat to boiling; reduce heat to medium and simmer uncovered, stirring occasionally, until onions are golden and liquid has evaporated, about 30 minutes. Cool.
• Meanwhile, roughly chop 4 slices of the cooked bacon; set aside. Roughly chop half of the onion mixture; stir into chopped bacon.
• In medium bowl, stir chopped onion and bacon mixture into beef. Add salt and pepper. Shape beef mixture into 4 large patties, thinner at center and thicker at edges for even cooking.
• In 10-inch skillet, heat remaining bacon drippings over medium-high heat. Add patties; cook 8 minutes for medium-rare, 10 minutes for medium, 12 minutes for medium-well, turning once. After turning, add reserved 1/2 cup beer to burgers, then top burgers with cheese. Cover skillet to melt cheese.
• Place burgers on bun bottoms; top with lettuce leaves, tomato slices, and remaining caramelized onions. Cut remaining 4 slices bacon in half; crisscross 2 pieces on top of onions on each burger, and cover with tops of buns.

BRATWURST BURGERS WITH BRAISED ONIONS

Steps:

• In a large skillet, heat oil over medium heat. Add onion and peppers; cook and stir 5 minutes. Stir in beer. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender and liquid is almost evaporated, 15-20 minutes. Remove and keep warm., In a small bowl, combine beef and bratwurst, mixing lightly but thoroughly. Shape into four 3/4-in.-thick patties., In a shallow bowl, mix egg and milk. Place bread crumbs in a separate shallow bowl. Dip patties in egg mixture, then roll in crumb mixture to coat., In the same skillet over medium heat, cook burgers until a thermometer reads 160° for medium doneness and juices run clear, 3-4 minutes on each side; top with cheese during the last 1-2 minutes of cooking. Serve burgers on buns with mustard and onion mixture.

BEER-BRAISED BEEF AND ONIONS

Steps:

• In a large bowl, combine salt, pepper, bay leaves and paprika. Toss meat to coat, then cover, refrigerate and marinate at least 2 hours or overnight.
• Heat oven to 325 degrees. In a large (8-quart) Dutch oven or other heavy pot, heat butter and oil over medium-high until shimmering. Working in batches, brown beef on two sides until dark and crusty, transferring to a bowl when browned (reserve bay leaves). As you cook, add more oil and adjust heat if necessary to prevent burning.
• When all the meat is browned, add onions to the empty pot and return the heat to medium-high if you lowered it. Cook, stirring and scraping up the brown coating on the bottom of the pan as the onions release their liquid.
• Continue cooking until onions are deeply golden brown and soft, 20 to 30 minutes, stirring occasionally.
• Meanwhile, make a bouquet garni by tying thyme, parsley and reserved bay leaves together with kitchen string (or just throw them in the pot and warn your guests not to eat them).
• Push the onions to the sides, then add tomato paste, coriander and cinnamon to the bottom of the pan. Cook, stirring, 1 minute, until paste is darkened and fragrant. Stir in flour, cook another minute, then add stock, beer, 1 cup water and bouquet garni. Return beef and any juices in the bowl to the pot, bring to a simmer, then cover and transfer to oven. Cook until beef is tender, about 2 1/2 to 3 hours, turning it over halfway through.
• If the sauce seems thin, remove the meat with a slotted spoon; cover with foil to keep warm. Return pot with liquid to stove and simmer until thickened to taste, 5 to 10 minutes. Return the meat to pot and stir to heat through. Serve from the pot or a platter. Garnish with chopped parsley, flaky sea salt, pepper and paprika. Serve with mustard on the side.