BUTTER BURGER WITH BEER CHEESE SAUCE AND BACON
Steps:
- For the burger: Preheat the oven to 350 degrees F.
- Place the bacon on a rimmed baking sheet and bake until golden brown but not completely crisp, 15 to 20 minutes. Keep warm for the burgers.
- For the beer cheese sauce: Meanwhile, melt the butter in a heavy-bottom saucepan over medium heat. Add the onions and cook until soft, 2 to 3 minutes. Add the flour and cook, stirring, until the roux starts to brown, about 2 minutes. Whisk in the beer until smooth.
- Reduce the heat and cook until the beer begins to reduce and the alcohol is cooked out, 4 to 5 minutes. Add the cream and garlic and continue to cook, stirring continuously, until the sauce thickens, about 10 minutes. Remove from the heat and season with 1/2 teaspoon salt and some pepper; gradually whisk in the cheeses until melted completely. Keep warm. Note: This recipe makes about 4 cups of cheese sauce, more than needed for the burgers. Refrigerate the extra for up to 3 days.
- To make the burgers, cut the butter into four 1/2-inch thick pieces and set aside, taking care to keep them cold. In a medium bowl, gently fold the ground beef with 1 to 2 teaspoons salt and some pepper to season, and divide into four equal portions. Form each portion of meat into a ball and press your thumb into the center. Place a cold slice of butter into each indent and cover over with some meat, pressing each ball into a patty so the butter is in the center. Hold the patties on a plate for cooking.
- Heat a grill pan over medium high heat, and brush with oil. When the pan is hot, add the patties, spacing them evenly. Cook on one side until browned, about 5 minutes, and then flip the patties and cook to desired doneness, adding the cheese slices in the last 2 minutes.
- Butter both sides of the pretzel buns and place on the grill pan, cut-side down. Grill until golden brown and toasted. Place the buns onto plates, and place the patties onto the toasted buns. Top each burger with 2 bacon slices and 1/4 cup beer cheese sauce. Serve immediately.
OHIO-STYLE BEER CHEESE
Steps:
- Melt the butter in a medium pot over medium heat. Whisk in the flour and saute for 1 minute. Stir in the garlic and cook for about 1 minute. Whisk in the beer and mustard and cook, stirring, for a few minutes until the mixture begins to simmer and thicken. Whisk in the grated cheese a little at a time. Once all the cheese has been added, continue to cook, whisking, until the sauce is smooth and just beginning to bubble, another 5 to 7 minutes. Whisk in the heavy cream and season with salt and pepper. Transfer to serving bowl and serve with soft or hard pretzels.
METROPOLITAN GRILL'S CHEDDAR CHEESE AND BEER SAUCE
Provided by Food Network
Time 50m
Yield 3 1/2 cups
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepot. Add chopped parsley and green onions. Lower heat, add flour to make a roux, and cook over medium heat stirring for 20 minutes. Preheat the milk. Remove roux from heat. Add milk, beer, mustard, and Worcestershire and stir over medium heat until thickened. Remove from the stove. Add cheese and final seasonings, to taste.
VEGAN BEER-CHEESE SAUCE
This dairy-free cheese sauce recipe yields more sauce than you need for two vegan cheesesteaks, but it keeps well. Vegan cheese sauce is great for dipping too!
Provided by Joy Manning
Time 10m
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Purée 4 oz. firm tofu (¼ of a 16-oz. block), cut into cubes, ¼ cup neutral vegetable oil, ¼ cup nutritional yeast, 1 Tbsp. IPA-style beer, 2 tsp. lemon juice, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender until smooth.
THE BEST BEER CHEESE
Tried about 5 different beer cheese recipes, and just couldn't find exactly what I was looking for. I finally found one on the McCormick website, I believe, that I jazzed up a bit. Wonderful with pretzels!
Provided by C in PA
Categories Cheese
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In food processor, blend cheddar, cream cheese, beer, worcestershire, chili powder, mustard, red pepper, and garlic.
- Blend for 5 minutes, or until creamy.
- Add in parsley, blend 1 more minute.
- Pour into bowl, cover, and chill in refrigerator.
- Cheese will firm.
GOURMET BEER CHEESE
Perfect beer cheese recipe for Oktoberfest! Smoked Gouda adds the perfect touch. Serve with soft pretzels.
Provided by Dustin Jay
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 30m
Yield 20
Number Of Ingredients 12
Steps:
- Heat cream cheese and processed cheese food together in a sauce pan over low heat until melted, 5 to 10 minutes. Slowly stir beer into cheese mixture until thoroughly mixed. Add Gouda cheese, mozzarella cheese, and provolone cheese to beer-cheese mixture, stirring continually until smooth, 5 to 10 minutes. Stir Worcestershire sauce, brown sugar, horseradish, garlic, mustard, salt, and pepper into cheese mixture until well mixed and heated through, about 10 more minutes.
Nutrition Facts : Calories 143.1 calories, Carbohydrate 3.5 g, Cholesterol 34.3 mg, Fat 10.5 g, Protein 7.6 g, SaturatedFat 6.5 g, Sodium 343.8 mg, Sugar 2.1 g
CHEESE AND BEER SAUCE
Make and share this Cheese and Beer Sauce recipe from Food.com.
Provided by Moe Larry Cheese
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in skillet.
- Cook, stirring, over medium heat until cheese is melted and sauce is bubbly hot.
- Pour over meat.
Nutrition Facts : Calories 81.2, Fat 5.8, SaturatedFat 3.6, Cholesterol 16, Sodium 225, Carbohydrate 1.9, Sugar 0.1, Protein 2.6
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