What's for Dinner: Steakhouse Smoky Barbecue Beer Burgers with Caramelized Beer Onions
September 10, 2014 12:00 AM
Steakhouse Smoky Barbecue Beer Burgers with Caramelized Beer Onions.
By Gretchen McKay / Pittsburgh Post-Gazette
Steakhouse Smoky Barbecue Beer Burgers with Caramelized Beer Onions
Preparing to cook at the Steel City Big Pour beer event last weekend got me thinking about beefy, beery burgers on the grill. What better way to celebrate the beginning of fall than with a cookout?
These steak-like burgers are flavored with Pennsylvania Brewing Co.’s Penn Dark, a Munich Dunkel-style beer with caramel and chocolate notes. Beer-caramelized onions and barbecue sauce add the crowning touch.
The original recipe calls for shaping the meat into just 6 patties, but I easily got 10 burgers out of the mix.
For the Beer Beignets recipe the PG food team made and served at the Pour, check out tomorrow’s Food & Flavor or go to www.post-gazette.com/food.
1 tablespoon unsalted butter
1 large yellow onion
1 teaspoon brown sugar
2½ pounds ground beef (80/20 blend)
3 cloves garlic, minced
2 teaspoons smoked paprika
1 teaspoon ground cumin
2 teaspoons spicy Montreal steak seasoning
1 tablespoon Worcestershire sauce
12-ounce bottle dark beer, divided
1/2 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil
6 ounces barbecue sauce
6 hamburger buns
6 tablespoons mayonnaise
6 slices of cheddar cheese
Warm a 10-inch skillet over medium-high heat. Meanwhile, slice onion. Add butter and onion to skillet. Sprinkle with brown sugar. Stir to combine. Stir occasionally until onions start to brown, about 6 minutes.
Preheat grill to high.
While onions are cooking, combine beef, garlic, paprika, cumin, steak seasoning, Worcestershire sauce and 4 ounces of beer in a large mixing bowl. Mix to combine. Portion beef mixture and form into patties slightly larger than your bun. Make a slight indentation in the center of the burger on one side to prevent it from doming up in the center. The indentation will rise as your burger cooks. Set aside.
Pour remaining beer into skillet with onions. Stir to combine, cover and cook for 15 minutes, or until beer evaporates.
Brush burgers with olive oil and lightly sprinkle them with salt.
Place burgers on grill with the indentation side facing up. Close lid and cook for 3 minutes. Flip, brush with barbecue sauce and grill for 3 minutes on the other side. Toast buns on grill.
Assemble burger. Spread 1 tablespoon mayonnaise on each bottom bun. Add lettuce and burger, then top with cheese, caramelized onion and remaining barbecue sauce.
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