O N T H E M E N U
DIRECTIONS
1. Place a heavy skillet on medium heat.
2. Warm butter and olive oil in skillet.
3. Add sliced onions, thyme and garlic. Stir
occasionally until onions are soft, about
five minutes.
4. Place beef in a bowl and add salt and pepper
to taste.
5. Using your hands, knead meat and roll
between hands to create fist-sized balls and
put them on a plate.
6. In a large bowl, combine Dijon mustard,
Worcestershire sauce and the beer. Whisk with
a fork.
7. Take four balls of meat at a time and flatten
into a patty and place them into the hot pan,
moving onions to the side. Increase the heat to
medium-hot and let the patties cook for six to
eight minutes, flipping halfway.
8. After the patties have cooked for three to four
minutes each side, pour the beer mixture into
the pan slowly and mix around with a spoon.
The mixture will froth up and boil.
9. Allow the burgers to cook in the liquid for four
minutes or more, depending on the thickness
of the patty.
10. Once done, remove the patties from the pan to
cool. Allow the braising liquid to boil down for
a bit of time. It is ready when it is glossy and
gravy-like.
11. Toast the buns and prepare the burger fixings.
12. Make burgers to your liking and spoon the
onions and braising liquid over top. n
This recipe was submitted by Beer Canada.
Have a recipe you would like to contribute? Contact
Andrew Harris at aharris@lesterpublications.com.
bondd / 123rf
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