Prep 10 mins
Cook 15 mins
A Classic Canadian Burger, with a slight twist. Serve with your favourite accompaniments, on grilled buns or bread. Recipe by Ruth Gangbar from Food and Drink.
- 1 tablespoon butter
- 1 large onion, thinly sliced
- 1 tablespoon sugar
- 3⁄4 cup beer
- 1 1⁄2 lbs fresh ground beef or 1 1⁄2 lbs ground round
- 2 garlic cloves, minced
- 1⁄4 cup finely diced red pepper
- 1⁄4 cup beer
- 2 tablespoons Dijon mustard
- salt & freshly ground black pepper
- 2 cups grated cheddar cheese
- For the Beer-Braised Onions:.
- Melt the butter in a large heavy skillet.
- Add the onions and cook while stirring frequently over medium heat for 5 to 6 minutes, or until tender.
- Add 3/4 cup beer and the sugar, and cook until beer is absorbed and the onions become lightly browned, about 15 minutes.
- For the burgers:.
- Pre-heat the barbeque on high.
- In a large bowl, gently but thoroughly combine the beef, garlic, red pepper, 1/4 cup beer, dijon, salt and pepper.
- Form into 4 patties 1" thick, and place on the grill, turning heat down to medium.
- Grill them for 4-6 minutes per side, or until nearly the desired doneness.
- Top each burger with 1/2 cup grated cheese, and heat till slightly melted.
- Serve on toasted buns and top each with the beer-braised onions.
This is a wonderful burger recipe. Tons of flavor, juicy and easy to put together. I left out the diced red pepper, but followed the rest of the recipe as written. I look forward to making this recipe often. Tip: After forming your burger patty, make an indentation in the center of the patty. This will keep your hamburger patty from swelling up into a ball as you cook it. Made for Jan 2010 Aussie/NZ Swap.
I made these last night and it was a 5 star all around. I did use yellow pepper instead of the red and I forgot to put the cheddar cheese on top, and we still gave it 5 stars, I can't wait for next time with the cheddar cheese. These are very moist burgers with lots of flavor. Thank you so much for sharing.
Great burger for our celebration this 4th of July! Using the previous reviewers tip on making the burgers early and letting them sit to marry with the seasonings is exactly what we did. I also caramelized the onions earlier, letting the slowly caramelize and used a bit less sugar, and the taste came out perfectly. The beer in the beef, and the beer added to the onions was just wonderful and really jazzed up the both. I used Dijon mustard as suggested and cheddar cheese as the topping and this was just so juicy and tasty, I could of been a very bad girl and eaten *2* burgers. But alas, I was good, and everyone had plenty. Really, really nice Leslie, thanks for posting! Made for *ZWT4* July 2008.