The secret behind this burger's name? Sink a beer while cooking it and another while eating it, according to The Beer Pantry authors. While burgers and beers are a no-brainer pairing, author Adam Dulye recommends hoppy beers to refresh the palate and roasty ones to match the richness of the meat. Take your pick—or better yet, have both.
The Two-Beer Burger
Makes 4 burgers
INGREDIENTS:
- 1 medium yellow onion, thinly sliced
- 1/4 cup olive oil
- Kosher salt
- Freshly ground black pepper
- 1/2 cup mayonnaise
- 1 teaspoon fresh lemon juice
- 2 tablespoons brown sugar
- 2 tablespoons beer, your choice (anything but sour, tart, & funky beers)
- 4 slices thick-cut smoked bacon
- 11/2 pounds ground sirloin or chuck, 80% to 85% lean
- 8 ounces shredded aged white Cheddar or dry jack
- 4 brioche buns, split
- Whole-grain mustard
- Ketchup (if you must)
INSTRUCTIONS:
Preheat the oven to 400°F.
Line a small baking sheet with foil. Scatter the onion on the baking sheet, toss with the olive oil, and season with salt and pepper. Roast until softened and beginning to brown, about 20 minutes. Transfer the onions to a plate and set aside, leaving the foil in the baking sheet for cooking the bacon.
Place the mayonnaise in a small bowl. Whisk in the lemon juice. Season to taste with salt and pepper and refrigerate until ready to use.
In a small bowl, blend the brown sugar with the beer until well combined. Arrange the bacon on the baking sheet and brush with the beer and brown sugar mixture. Bake until crispy, about 15 minutes. Transfer to paper towels and set aside.
Prepare a hot charcoal or gas grill.
Divide the ground beef into 4 equal portions. Lightly take a portion in your hand and form it into a loose ball. Gently press the ball down to match the width of your buns. Run your palm around the edge of the patty to smooth the sides. Repeat with the remaining beef, and season the patties generously with salt and pepper.
Grill the burgers until well charred on one side. Flip the burgers and top with the cheese. Continue grilling until cooked to desired doneness, about 5 minutes per side for medium rare. When finished, transfer the burgers to a platter and let rest.
Meanwhile, lightly grill the buns. Spread the mayonnaise on both sides of the buns. Place the burgers on the dressed buns and top with onions and bacon. Serve with your favorite burger accoutrements.
Find more recipes in The Beer Pantry >
