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Receta Chicago Beer Burgers
by Global Cookbook

Chicago Beer Burgers
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Ingredientes

  • 750 gm Tenderbeef steak mince
  • 2 Tbsp. beer
  • 1/2 tsp Tabasco sauce
  • 1 tsp Worcestershire sauce Salt and grnd black pepper
  • 4 slc mature cheddar cheese
  • 4 lrg burger buns
  • 15 gm butter
  • 2 lrg onions, thinly sliced
  • 225 ml beer
  • 1 tsp sugar
  • 1/2 tsp salt
  • 15 gm butter
  • 1 x onion, minced
  • 120 gm mushrooms
  • 75 ml beer, heated
  • 75 ml tomato sauce
  • 1 Tbsp. white vinegar
  • 1/4 tsp sugar
  • 1/4 tsp salt

Direcciones

  1. Burgers:Mix together all the ingredients except the cheese and buns.
  2. Form into 4 burgers. Cover with Gladwrap and refrigeratetill required.
  3. Grill or possibly pan saute/fry the burgers (over a wood-fired grill gives the best flavour!) for 3-4 min each side for rare, 5-6 min for medium.
  4. Toast the burger buns and serve with a little beer-braised onion marmalade and a spoon or possibly two of mushroom beer ketchup, topped with the cheese, melted under the grill, together with a salad, fries or possibly creamy mashed potatoes with sweetcorn.
  5. Beer Braised Onion Marmalade:Heat the butter in the saute/fry pan, cook the onions slightly, then add in the other ingredients.
  6. Cook over a high heat till the liquids have reduced and a slightly sticky marmalade is achieved.
  7. This will keep for 2-3 days in the refrigerator. (Serves 4)
  8. Mushroom Beer Ketchup:Blend the ingredients in a food processor till smooth.
  9. Transfer to a saucepan and heat till you have a thick sauce.
  10. Store in a clean screw-top jar (place a greaseproof paper liner into the screw-top to stop any corrosion).
  11. Serve over your burgers or possibly any grilled meats.
  12. This will keep for one week in the refrigerator. (Makes 350g.)
  13. NOTES : Makes 4 burgers