Pol­ish off sum­mer with a but­ter beer burger

Cecil Whig - - JUMPSTART - By ReBecca Bent

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.

PHOTO COUR­TESY OF REBECCA BENT

Rebecca Bent has read ar­ti­cles claim­ing burg­ers are no longer pop­u­lar. That’s news to her house­hold.

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