CHICAGO BEER BURGER

CHICAGO BEER BURGER image

Yield 4 Servings

Number Of Ingredients 14

1 1/2 pounds ground chuck
2 tablespoons beer (lager or pale ale)
1/2 teaspoon hot pepper sauce
1/4 teaspoon worcestershire sauce
1/2 teaspoon salt, or to taste
3/4 teaspoon fresh black pepper, or to taste
4 slices brick cheese slice (1/2 ounce each)
4 burger buns, sliced
Beer-Braised Onions
1 tablespoon unsalted butter
1 large yellow onion (about 3/4 pound), sliced thin
1 cup beer (pale ale or lager), divided
1 teaspoon sugar
1/2 teaspoon salt

Steps:

In a 5-quart stainless steel bowl, gently but thoroughly combine beef, beer, hot pepper sauce, Worcestershire sauce, salt and pepper. Gently form seasoned beef into 4 (6 ounce, 1-inch thick) burgers. Cover with plastic; refrigerate until needed. Grill burgers over a medium grill or charcoal fire. Cook 3 to 4 minutes on each side for rare, 5 to 6 minutes on each side for medium and 8 to 9 minutes minutes on each side for well-done. Top each burger with some beer-braised onions and then with a slice of brick cheese, and allow it to melt. If possible, cover the grill wile cheese is melting. (The burgers can also be cooked on a well-seasoned flat griddle or in a large non-stick saute pan over medium-high heat.) Toast buns, cut-side down, on the grill or in a non-stick saute pan, about 1 minute. Serve burgers on toasted buns with ketchup. Beer-Braised Onions - Melt butter in a 3-quart saucepan over medium-high heat. Saute onions, stirring frequently, until very tender, 5 to 6 minutes. Add 3/4 cup of the beer, sugar and salt. Cook until all beer is absorbed and onions begin to brown, 15 to 18 minutes. Add remaining 11/4 cup of beer and bring to a simmer. Place on burgers.