In need of a break from holiday cooking, I decided to devote some time this week toward the recent cheeseburger kick I’ve been on. There are countless ways to make a burger, but have you ever tried making yours with beer? Two of my favorite things together at last, these beer burgers are perfect for loading up with bacon, cheese and veggies, and wedging between a warm bun. I used Two Beers Brewery’s Trailhead ISA to spike my burger. Lighter than an IPA, Two Beers’ Trailhead ISA (India session ale) added just enough flavor without being overwhelming. Just because it’s winter doesn’t mean you can’t fire up the barbecue and grill up a summer-worthy spread. I served these burgers with my signature kale-slaw and oven-roasted potatoes.
Prep time: 10 minutes for the patties, plus additional time for other toppings
Cook time: 8-10 minutes
Serves: 4
Ingredients:
1 ¼ pounds ground beef (I like to use half chuck and half sirloin)
3 cloves of garlic, minced
1 ½ teaspoons Worcestershire sauce
¼ cup of Two Beers’ Trailhead ISA
¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon dill seasoning
4 artisan buns, like Macrina Bakery seeded burger brioche buns
Directions:
In a medium size bowl, combine all ingredients, mixing well that so that everything is well incorporated, without over-handling the meat. Form patties about 5 inches across and ½ inch tall. You can throw these on the grill immediately, or make them ahead of time and keep in the freezer.
Throw on the barbecue and cook on medium-high heat for about five minutes. Flip burgers and cook until desired pink or no-pinkness has been achieved.
Serve on a warmed bun and top with all the usual suspects: cheese (I like Havarti), bacon, greens, tomato, red onion and hamburger sauce (you can make this by combining equal parts mayo and ketchup, salt, pepper, and a little bit of Worcestershire sauce and Dijon mustard).
