World of Beer: Brian Morin's Beer Cuisine

Stephen Beaumont's World of Beer June 2008

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Blonde Ale Beer Burgers

May 28, 2003 -- Described by many as the ‘best tasting burgers ever’, these barbequed beer burgers are definitely a welcomed addition to any summer backyard lunch or dinner. Cooking them over charcoal enhances the flavours and texture maximizing their full potential!!.

3 slices white bread, crumbs

3 1/2 pounds (1500 grams) ground beef (regular grind)
1 cup (250 mL) Belgian Blond Ale
3 tablespoons (45 mL) tarragon - chopped
1/2 onion, medium Spanish – finely diced
1 whole egg
1/4 cup (60 mL) Dijon mustard
1/2 cup (120 mL) ketchup
1 tablespoon (30 mL) salt

1/2 teaspoon (2.5 mL) black pepper-ground

1 teaspoon (5 mL) Tabasco
1/4 teaspoon (1.25 mL) Worcestershire sauce

Make fresh breadcrumbs by breaking sliced bread into 3 - 4 pieces, place into a blender or food processor and blitz until fine. Pour into a large mixing bowl. Place all the other ingredients in the bowl, and mix well until all the ingredients are evenly incorporated.

Divide into 6 ounce balls and squish into patties. These will seem a little soft but they will firm up on the grill while remaining juicy inside. Cover/wrap and chill for at least 2 hours, or, preferably, overnight to allow the meat to absorb the beer.

Prepare your Q, once the coals are ready or gas grill is pre-heated, brush the grilling rack with a little oil. Place the burgers on the grill and allow to cook almost half way thru before you turn them or they will fall apart. Turn only once on the grill and do not squish with a spatula. Burgers should take about 3 – 4 minutes per side on a medium-hot grill.

Toward the end of cooking, toast your buns over the fire (I mean the hamburger buns!!!).

Serve when ready

Makes 10 Patties

Search The Real Beer Library For More Articles Related To: Belgian blonde ale, burgers, bbq

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