Berghof’s Chicago Beer Burger
1 tablespoon unsalted butter
1 large onion, sliced thin
1 cup beer
1 teaspoon sugar
1/2 teaspoon salt
1-1/2 pounds ground chuck
2 tablespoons beer
1/2 teaspoon Tabasco sauce
1/4 teaspoon worcestershire sauce
salt and pepper
4 hamburger buns, preferably bakery-made
four 1/2 ounce slices brick cheese or other pungent cheese
To prepare the onions, first melting the butter in a large, heavy saucepan over medium-high heat. Add the onions and saute, stirring frequently, until the onions are very tender, about 5-6 minutes. Add 3/4 cup beer, the sugar and the salt. Cook until all of the beer has been absorbed by the onions and they begin to brown lightly, about 16-18 minutes. Add the remaining 1/4 cup beer and bring to a simmer. Keep the onions warm.
Fire up the grill for a two-level fire capable of cooking first on high heat (1-2 seconds with the hand test) and then on medium heat (4-5 seconds with the hand test).
In a large bowl, gently but thoroughly combine the ground chuck, the tabasco sauce, the worcestershire sauce and salt and pepper. Gently form the mixture into four patties about 1/2-3/4 inch thick. The patties should hold together firmly, but don’t compact them or handle them any longer than necessary.
Grill the burgers uncovered over high heat for 1 minute per side. Move the burgers to medium heat and cook for 4-5 minutes per side for medium doneness, until crusty and richly brown with a bare hint of pink at the center. Toast the buns at the same time at the edge of the grill. If grilling covered, sear both sides of the burgers on high heat uncovered for 1 minute; finish the cooking with the cover on over medium heat for 7-9 minutes, turning once midway.
Serve the burgers hot on the toasted buns, topped with some of the beer-braised onions and the cheese, with some ketchup on the side.
Source of Recipe
The Burger Meisters
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