Monday, February 22, 2010

Guinness Makes the Burger

My taste in alcoholic beverages has changed a great deal over the years. In my early twenties, I enjoyed light, watered down beers and whatever was pink and fruity. In my mid to late twenties, I enjoyed my share of Merlot and Pinot Grigio. I have never included dark, brooding beers in my drinking repertoire. Ever. Just watching someone take a sip of that dark sludge in a pint glass was enough to make me gag. My husband, on the other hand, is a dark beer man. So, what was I to do with four of the six left over bottles of Guinness from our Superbowl get together? I sure as hell couldn't fathom drinking it. I cooked with it. I made the most delicious burgers I have ever made and a sauce that was so tasty I wanted to take a bath in it.
Guinness Burgers from
Guinness BBQ Sauce (makes about 2 cups)
1 tablespoon olive oil
1 medium onion, small dice
1/4 cup molasses( I subbed brown sugar here - Google the equivalents)
1 12 ounce can stout beer (Guinness)
1/4 cup apple cider vinegar
1 can tomato puree
1 teaspoon red pepper flakes
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon cumin
In a medium saucepan over medium heat add the olive oil and saute the onion until translucent, about 5 minutes.  Add the molasses, beer, vinegar and tomato puree then stir to combine.  Add all of the spices and allow the sauce to simmer on the stove for about 20-25 minutes until it has reduced into a thick glossy BBQ sauce.  While simmering, keep an eye on the sauce and stir occasionally.
Guinness Burgers (4 burgers)
1 pound minced beef (80% lean, 20% fat)
1 egg, whisked
¼ cup Stout beer (Guinness)
1 Tablespoon olive oil, plus extra for brushing the grill
2 teaspoons mustard (Coleman’s Mustard)
1 clove garlic, minced
1/2 teaspoon salt
½ teaspoon black pepper
4 burger buns
Top with Guinness BBQ sauce, cheddar cheese, arugula, tomatoes and red onion
Preheat the grill or pan to medium.
Add beer, olive oil, mustard, garlic, salt and pepper to the beef then lightly mix with a fork.  Do not over mix.  Separate the mixture into four portions, then lightly roll each portion into a ball and press down to make a burger patty.
Once preheated, lightly brush the grill with olive oil and place each burger patty down onto the oiled grill.  Leave the patties for 4 minutes then flip and cook for another 4-5 minutes or desired doneness (4-5 minutes on each side should be cooked to medium).
Remove the patties from the grill and assemble each burger with desired toppings.

1 comment:

Emily Ziegler said...

This is the best recipe in history. Not only am I infatuated with Guinness, but also burgers. And you combined the two!

You're my hero.