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 Inspiredtaste.com
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
Directions: 
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
Directions:
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.