Polish off summer with a butter beer burger
I’ve read a few articles that say supposedly burgers are no longer popular. Well, my house didn’t get that memo. During summer months we still eat them every which way, especially ones that have a nice dollop of compound butter. If you are watching your weight, I’d suggest using ground chicken or pork instead and perhaps a little less butter (but honestly there is no substitute there). Beer Burger 1/2 small Onion, finely minced 1 teaspoon Garlic Powder 1/4 teaspoon Salt 1/4 teaspoon freshly ground Black Pepper
1 tablespoon finely chopped fresh Parsley Leaves 1 tablespoon Worcestershire Sauce 2 pounds Prime Sirloin Ground Beef 1/4 cup good Lager 8 slices of your favorite Sliced Bread Compound Butter (See recipe below)
In the large bowl add in the chopped onion, garlic powder, salt, pepper, parsley, Worcestershire sauce, beef and beer. Mix everything until it is well combined. Make sure not to over blend it.
Form the mixture into 4 burgers no thicker than 1 1/2-inch. Set on a clean place to rest.
Meanwhile prepare the waffled bread by toasting it in a waffle iron (no non-sticking spray required) just like you’d prepare waffles. Yep, it’s that easy. I like my bread super toasted and without crusts, but do it to your liking.
Next, preheat the grill, wiping down the grate or skillet with olive oil before heating over a medium-high flame. It takes a grill about 5 minutes to heat up.
Grill the burgers over medium-high heat until medium-rare*: 4 minutes on the first side and up to 4 1/2 minutes on the second side. When the burgers are done to your likely, set them on a slice of waffle bread and add a nice dollop of the compound butter to melt. Serve with with a second piece of waffled bread with your favorite fixings.
Compound Butter 4 ounces of Unsalted Butter, softened 3 roasted Garlic Cloves (or a squeeze of store bought garlic paste)
Add your favorite herbs and spices until the butter is quite speckled with ingredients (I like Thyme, Parsley, Basil) pinch of Table Salt pinch freshly Ground Pepper Mix the compound butter ingredients together until it is well blended. Make sure to mash the garlic cloves so they are smooth.
*Medium Rare is 145 °F with a warm red center, that’s not soft nor firm. Well done is 170 °F and gray-brown throughout and very firm.
Cooking at Home is a weekly column where Rebecca dishes on what she’s been making.
Rebecca Bent has read articles claiming burgers are no longer popular. That’s news to her household.