Name: Prime 16s Belgium Bierhaus Burger Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Belgian
Ingredients: 1 lbs Ground beef (80/20); 1 tsp Freshly cracked black pepper; 1 tsp Salt; 8 oz Brie cheese; 2 tbs Heavy cream; 1 lbs Beef stew meat; 1 cup Belgian ale; 1 medium Onion, diced; 2 medium Carrots, diced; 2 cloves Garlic, minced; 1 tsp Thyme, fresh; 2 cups Beef broth; 1 tsp Salt; 1 tsp Black pepper; 1 large Onion, thinly sliced; 1 cup Buttermilk; 1 cup All-purpose flour; 1 cup Cornstarch; 1 tsp Salt; 1 tsp Black pepper; 2 cups Vegetable oil; 4 oz Smoked Gouda cheese, sliced; 4 large Pretzel rolls; 1 to taste French Dijon mustard; 4 cups Truffle fries

Bergström Cumberland Reserve, Willamette Valley

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

(as featured on Food Network) Smoked Gouda, black pepper patty, whipped Brie cheese, Belgium stew, tobacco onion, toasted pretzel roll, side French Dijon mustard & truffle fries

In a mixing bowl, combine ground beef with black pepper and salt. Form into four equal patties.

Prepare the Patty

Preheat a grill or skillet over medium-high heat. Cook the patties for 4-5 minutes on each side, or until they reach the desired doneness.

Cook the Patty

In a mixing bowl, combine Brie cheese and heavy cream. Whip using a hand mixer until smooth and creamy.

Whip the Brie

In a large pot, brown the beef stew meat over medium heat. Once browned, remove from the pot and set aside.

Brown the Beef

In the same pot, add diced onion, carrots, and garlic. Sauté for about 5 minutes until softened.

Cook the Vegetables

Return the beef to the pot, then pour in the Belgian ale and beef broth. Add thyme, salt, and black pepper. Bring to a simmer.

Add Remaining Ingredients

Cover and let simmer for about 1-1.5 hours until the beef is tender.

Simmer the Stew

In a bowl, soak the thinly sliced onions in buttermilk for at least 1 hour.

Soak the Onions

In a separate bowl, mix together flour, cornstarch, salt, and black pepper.

Prepare the Coating

Heat vegetable oil in a deep skillet over medium-high heat. Remove onions from buttermilk, dredge in the flour mixture, and fry until golden brown. Drain on paper towels.

Fry the Onions

On a toasted pretzel roll, place a cooked beef patty, top with a slice of smoked Gouda, a generous dollop of whipped Brie cheese, a scoop of Belgium stew, and a handful of tobacco onions.

Assemble the Burger

Serve the burger with a side of French Dijon mustard and truffle fries.

Serve

Ground beef (80/20)

Freshly cracked black pepper

Salt

Brie cheese

Heavy cream

Beef stew meat

Belgian ale

Onion, diced

Carrots, diced

Garlic, minced

Thyme, fresh

Beef broth

Black pepper

Onion, thinly sliced

Buttermilk

All-purpose flour

Cornstarch

Vegetable oil

Smoked Gouda cheese, sliced

Pretzel rolls

French Dijon mustard

Truffle fries