| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicago | Jude1 | 1 | servings |
INGREDIENTS
| 750 | g | Tenderbeef steak mince |
| 2 | tb | Beer |
| 1/2 | ts | Tabasco sauce |
| 1 | ts | Worcestershire sauce |
| Salt and ground black pepper | ||
| 4 | sl | Mature cheddar cheese |
| 4 | lg | Burger buns |
| 15 | g | Butter |
| 2 | lg | Onions; thinly sliced |
| 225 | ml | Beer |
| 1 | ts | Sugar |
| 1/2 | ts | Salt |
| 15 | g | Butter |
| 1 | Onion; chopped | |
| 120 | g | Mushrooms |
| 75 | ml | Beer; heated |
| 75 | ml | Tomato sauce |
| 1 | tb | White vinegar |
| 1/4 | ts | Sugar |
| 1/4 | ts | Salt |
INSTRUCTIONS
BURGERS BEER BRAISED ONION MARMALADE MUSHROOM BEER KETCHUP Burgers: Mix together all the ingredients except the cheese and buns. Form into 4 burgers. Cover with Gladwrap and chill until required. Grill or pan saut. the burgers (over a wood-fired grill gives the best flavour!) for 3-4 minutes each side for rare, 5-6 minutes for medium. Toast the burger buns and serve with a little beer-braised onion marmalade and a spoon or two of mushroom beer ketchup, topped with the cheese, melted under the grill, together with a salad, fries or creamy mashed potatoes with sweetcorn. Beer Braised Onion Marmalade: Melt the butter in the saut. pan, cook the onions slightly, then add the other ingredients. Cook over a high heat until the liquids have reduced and a slightly sticky marmalade is achieved. * This will keep for 2-3 days in the refrigerator. (Serves 4) Mushroom Beer Ketchup: Blend the ingredients in a food processor until smooth. Transfer to a saucepan and heat until you have a thick sauce. Store in a clean screw-top jar (place a greaseproof paper liner into the screw-top to stop any corrosion). * Serve over your burgers or any grilled meats. * This will keep for one week in the refrigerator. (Makes 350g.) Converted by MC_Buster. NOTES : Makes 4 burgers Converted by MM_Buster v2.0l.
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