Brew Burger Recipe
Make Brew Burger Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Burger Patties
Beer-Infused Cheese Sauce
Toppings & Buns
Beer-Braised Onions
Method
Burger Patties
- 1
Mix and form
In a large bowl combine ground chuck, diced onion, panko, 2 tablespoons lager beer, Worcestershire sauce, minced garlic, kosher salt, black pepper, and the egg. Use your hands and gently fold until just combined — do not overwork. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty, making a shallow dimple in the center of each patty to help them cook evenly.
- 2
Chill
Transfer shaped patties to a plate, cover with plastic wrap, and chill in the refrigerator for 15–20 minutes to help them hold together while cooking.
- 3
Cook
Heat a grill or heavy skillet (cast iron preferred) over medium-high heat and lightly oil the grates or pan with the vegetable oil. Cook the patties 3–4 minutes per side for medium (internal temp ~ 160°F/71°C), or longer for desired doneness. Do not press down on the patties. In the final minute of cooking, spoon 2–3 tablespoons of the beer-infused cheese sauce (see below) onto each patty and allow it to melt slightly before removing from the heat.
Beer-Braised Onions
- 4
Caramelize and braise
Heat a medium skillet over medium heat and add butter and olive oil. Add the thinly sliced onions and cook, stirring occasionally, until they begin to soften, about 6–8 minutes. Sprinkle the brown sugar over the onions and continue to cook until they begin to brown, another 4–6 minutes. Pour in 1/2 cup lager beer and apple cider vinegar, bring to a gentle simmer, then reduce heat to low and cook until most of the liquid is absorbed and the onions are deeply caramelized, about 8–10 minutes more. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and keep warm.
Beer-Infused Cheese Sauce
- 5
Make a roux
In a small saucepan over medium heat melt 2 tablespoons unsalted butter. Add 2 tablespoons flour and whisk constantly for 1–2 minutes until the mixture is bubbly and fragrant but not browned.
- 6
Add liquids
Gradually whisk in 1/2 cup lager beer, then 1/2 cup whole milk, scraping any browned bits from the bottom. Bring the mixture to a gentle simmer, whisking until it thickens to a smooth sauce that coats the back of a spoon, about 2–3 minutes.
- 7
Finish with cheese
Lower heat to low and remove the pan from direct heat. Stir in shredded sharp cheddar and Monterey Jack a little at a time until fully melted and smooth. Whisk in 1/2 teaspoon Dijon mustard, 1/4 teaspoon hot sauce if using, and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Keep warm over very low heat, stirring occasionally. If the sauce becomes too thick, thin with a splash of milk or beer.
Toppings & Assembly
- 8
- 9
Assemble burgers
Place a lettuce leaf on the bottom bun, add a cooked patty with melted beer-cheese on top, spoon a generous 2–3 tablespoons of beer-braised onions over the cheese, add a tomato slice and two pickle slices, then top with the bun crown. Repeat for remaining burgers.
- 10
Serve
Serve immediately while cheese is warm and slightly gooey. Offer extra beer-cheese sauce and pickles at the table.
