Monday, March 18, 2013
Steakhouse Smoky Barbecue Beer Burgers with Caramelized Beer Onions in 30 Minutes
The smell of spring in the air had me whipping off my grill cover and dusting off my grill this weekend. Chad has been talking about having a fine steakhouse burger all week. When I say he has been talking about it, I mean it! "Goodnight baby." "So, what do you think about having burgers tomorrow". Really?
Once menu requests sneak into your goodnights... It's serious.
I started thinking and planning my next burger masterpiece. I have really been diggin' cooking with beer lately. I guess that's my homage to the Irish. So, I decided to add some beer into our steakhouse burger. That and some smoky flavor create a fabulous base for this gourmet burger.
This smoky beer burger is topped with barbecue sauce, cheese and caramelized beer onions. It comes together in just 30 minutes.
With love from our Kitchen Table to yours!
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Steakhouse Smoky Barbecue Beer Burgers with Caramelized Beer Onions
makes 6 large burgers
1 large yellow onion
1 tablespoon unsalted butter
1 teaspoon brown sugar
2 ½ pounds 80%/20% ground beef
3 cloves garlic, minced
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 tablespoon Worcestershire sauce
2 teaspoons spicy Montreal steak seasoning
1 (12 ounce) bottle dark beer, divided
½ teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil
6 ounces KC Masterpiece Smoky Bourbon Barbecue Sauce (or your favorite)
6 hamburger buns
6 slices of cheddar cheese
6 tablespoons mayo
Warm a 10” skillet over medium high heat. Meanwhile, slice onion. Add butter and onion to skillet. Sprinkle with sugar. Stir to combine. Stir occasionally until onions start to brown, about 6 minutes.
Preheat grill to high.
While onions are cooking, combine beef, garlic, paprika, cumin, steak seasoning, Worcestershire sauce and 4 ounces of beer in a large mixing bowl. Mix to combine. Portion beef mixture and form into patties slightly larger than your bun. Make a slight indentation in the center of the burger on one side to prevent it from doming up in the center. The indentation will rise as your burger cooks. Set aside.
Pour remaining beer into skillet with onions. Stir to combine, cover and cook for 15 minutes, or until beer evaporates.
Brush burgers with olive oil and lightly sprinkle them with salt.
Place burgers on grill with the indentation side facing up. Close lid and cook for 3 minutes. Flip, brush with barbecue sauce and grill for 3 minutes on the other side. Toast buns on grill.
Assemble burger. Spread 1 tablespoon mayo on each bottom bun. Add lettuce, burger, cheese, caramelized onion and remaining barbecue sauce.
Serve and enjoy!
Click here for a printable version of this recipe - The Slow Roasted Italian.com