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.
- 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.
VERY good! The onion turned out a bit too sweet so i'll just have to double the onion next time! (besides being a bit sweet, they were so yummy!) I will omit the pepper next time and add some hot paprika or something else to add a bit more spice to the burgers. Definately a keeper! Made for the Tastebud Tickling Travellers, ZWT4 Oh, i almost forgot, i used a bit of leftover meat this morning, and that was so delicious! so it might be a tip to make it the day before and keep refrigerated so the flavors really come out.