Canadian Burger With Beer-Braised Onions and Cheddar

~Leslie~'s Note:

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.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 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

Directions:

1. For the Beer-Braised Onions:.
2. Melt the butter in a large heavy skillet.
3. Add the onions and cook while stirring frequently over medium heat for 5 to 6 minutes, or until tender.
4. Add 3/4 cup beer and the sugar, and cook until beer is absorbed and the onions become lightly browned, about 15 minutes.
5. For the burgers:.
6. Pre-heat the barbeque on high.
7. In a large bowl, gently but thoroughly combine the beef, garlic, red pepper, 1/4 cup beer, dijon, salt and pepper.
8. Form into 4 patties 1" thick, and place on the grill, turning heat down to medium.
9. Grill them for 4-6 minutes per side, or until nearly the desired doneness.
10. Top each burger with 1/2 cup grated cheese, and heat till slightly melted.
11. Serve on toasted buns and top each with the beer-braised onions.

Reviews

[mommyoffour]

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.

[Crafty Lady 13]

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.

[Jessica Hoylman]

We loved the onions! Thanks for sharing!