Stout Burgers with IPA Glazed Onions & Smoky Pale Ale Cheese Sauce

This is a totally beerific burger!  I combined several yummy beer infused recipes and the end result was intoxicatingly delicious!  Not really intoxicating despite all the beer used in the recipe.  But super tasty, for sure!

The beer makes the burgers incredible moist and juicy.  Have a pile of napkins ready!

I used Saranac Imperial Stout.  It is a well rounded stout that adds nice flavor to the meat without overpowering the other ingredients.  

Stout Burgers 
With IPA Glazed Onions & Smoky Pale Ale Cheese Sauce

1 Pound Ground Beef
2 Tbsp Onion, Finely Chopped
3 Cloves Garlic, Minced
1 Tablespoon Worcestershire Sauce
1 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
1 Teaspoon Tabasco Sauce
1/4 Cup Stout

2 Kaiser Rolls
1 Cup Smoky Pale Ale Cheese Sauce (Recipe here)
1 Cup IPA Glazed Onions (Recipe here)  

In a large bowl, combine the ground beef with all ingredients in list up to and including the stout.  Mix gently but thoroughly.  Try not to work the meat more than necessary as it will make the burgers tough.

Gently form into two patties.

Grill burgers to desired temperature.  

Place burgers on the rolls.  Top with the beer glazed onions and cheese sauce.

Enjoy

Note:  I make these burgers really big.  You could get away with making this same recipe into four smaller burgers, if you want to.  Although, I can't imagine why you would.  ☺

Cheddarburger with Jalapeño-Garlic Remoulade

Prepare your mouth for a flavor explosion.  This is a delicious burger topped with a spicy sauce of jalapenos and garlic.


Cheddarburger with Jalapeño-Garlic Remoulade


8 Jalapeno Peppers, Halved & Seeded
8 Garlic Cloves, Peeled 
2 Tbsp Extra Virgin Olive Oil
Sea Salt And Fresh Ground Pepper
1 Pound Ground Beef
4 Kayser Rolls, Split
4 Slices Sharp Cheddar Cheese


Coat the bottom a medium sized skillet with the olive. Add the garlic and jalapeños. Cover and cook over low heat, turning the jalapeños occasionally, until they are blistered all over and the garlic is softened, about 15 minutes.  Season with salt and pepper.  Turn up heat to medium.  Cook until garlic begins to caramelize.

Remove the skillet from heat to allow garlic and peppers to cool.   


Transfer the jalapeños and garlic to a blender or food processor. Blend until smooth. Scrape the sauce into a bowl and set aside.


Preheat a grill for medium heat (I use a George Foreman Grill).  When hot, lightly oil the grate. 

Divide the ground beef into 4 portions and form into patties.  Grill to desired temperature.





While the burgers are cooking smear a healthy spoonful of spoonful of jalapeño-garlic remoulade onto the bottom bun.  Place a slice of cheddar on top of the sauce and another on the lid.  

When the burgers are done place on the bun, top with the lid and serve.

Burger shmurger

Hubby and I were out on our weekly date night.  Instead of going for our usual wings and beer place, we went to a local restaurant that has some of the best and most inventive hamburgers around . . . Plan B. 

The reason we went there was because they were celebrating their one year anniversary and they were offering up all kinds of bacon fare.  Who doesn’t love bacon??

So I’m thinking a bacon burger would definitely be in order.  To me, a bacon burger brings to mind a ground beef patty on a bun with strips of bacon.

On the special menu was Bacon Candy Bars, Bacon Cotton Candy, and Bacon infused Bourbon cocktails but the one menu item that caught our attention was the Divine Swine . . . a burger made with 100% ground bacon burger topped w/ thick sliced chicken fried bacon, bacon aioli, bourbon bacon red onion jam, and a fried egg all sandwiched in between a grilled cheese. 

That, my friends, is a bacon burger . . . BIG time!

This burger lead to a conversation about what exactly qualifies as a “burger” or a “hamburger”.

I’m not going to get all into the history of the hamburger or the multitude of people claiming to have invented . . . I already did that (click here).

Suffice to say that the hamburger came to be what we know to be a hamburger in the late 1800’s.  At that time it was called a hamburger steak, which was ground up beef served on a bun.  At some point in history it got shortened to hamburger and then simply to burger.

So, if that’s what a hamburger is then how can it be that we were enjoying a burger made of bacon? 

Well, sometime during the late 1900’s some granola crunching type invented burger made out of vegetables . . . the horror!  And then came along other alternative burgers made of turkey, chicken . . . you name it . . . oh those silly health nuts.

So, nowadays, we can have a burger made out of just about anything as long as it is prefixed by a descriptor indicating what it’s made of.

But to me . . . a burger is made from cow and it better damn well go “moo” when I bite into it!  That’s all I’m sayin’.

How was that bacon burger you may be wondering?  Hmmm . . . it was good but it was seriously over the top with all that bacon and the bacon condiments and whatnot.  But that’s what it was all about.  Bacon!

Buffalo Chicken Burger

Buffalo Chicken Burger 

1 Lb Ground Chicken

1/4 Cup Seasoned Breadcrumbs

1 Clove Garlic, Grated

1 Tbsp Red Onion, Grated

1/4 Cup Franks Hot Sauce

Tony Chachere's Creole Seasoning or

Salt and Pepper

Oil Spray

2 Slices Thick Slices Smoked Gouda

2 Slices American Cheese

2 Kaiser Rolls

In a large bowl, combine ground chicken, breadcrumbs, garlic, onion, hot sauce, salt and pepper. Makes two 8-ounce burgers.

Heat a large skillet on high heat (I use my George Foreman Grill). When hot, lightly spray the oil. Add burgers to the pan and reduce the heat to medium-low.

Cook on one side until browned 4-5 minutes, then flip. Cook another 4 minutes or until burgers are cooked all the way through (keep heat medium-low to prevent burning).  8 minutes on the Foreman grill.

In the meantime, place cheese slices on each side of the buns and place under broiler to melt.  

Place burger on bun and top with additional hot sauce if desired.

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