Chicago Beer Burger Food

CHICAGO BEER BURGERS

Steps:

• Combine beef, beer, Tabasco and Worcestershire sauce. Season to taste.
• Form into four 1" thick patties. Wrap in cling film and chill for a couple of hours.
• Grill patties; top with cheese and beer braised onions.

CHICAGO BEER BURGERS

Steps:

• Combine beef, beer, Tabasco and Worcestershire sauce. Season to taste.
• Form into four 1" thick patties. Wrap in cling film and chill for a couple of hours.
• Grill patties; top with cheese and beer braised onions.

CHICAGO BEER BURGERS

Steps:

• MMMMM----------------BEER BRAISED ONION MARMALADE--------------------- 15 g Butter 2 lg Onions; thinly sliced 225 ml Beer 1 ts Sugar 1/2 ts SaltMMMMM-------------------MUSHROOM BEER KETCHUP------------------------ 15 g Butter 1 Onion; chopped 120 g Mushrooms 75 ml Beer; heated 75 ml Tomato sauce 1 tb White vinegar 1/4 ts Sugar 1/4 ts Salt Burgers: Mix together all the ingredients except the cheese and buns. Form into 4 burgers. Cover with Gladwrap and chill until required. Grill or pan saute the burgers (over a wood-fired grill gives the best flavour!) for 3-4 minutes each side for rare, 5-6 minutes for medium. Toast the burger buns and serve with a little beer-braised onion marmalade and a spoon or two of mushroom beer ketchup, topped with the cheese, melted under the grill, together with a salad, fries or creamy mashed potatoes with sweetcorn. Beer Braised Onion Marmalade: Melt the butter in the saute pan, cook the onions slightly, then add the other ingredients. Cook over a high heat until the liquids have reduced and a slightly sticky marmalade is achieved. * This will keep for 2-3 days in the refrigerator. (Serves 4) Mushroom Beer Ketchup: Blend the ingredients in a food processor until smooth. Transfer to a saucepan and heat until you have a thick sauce. Store in a clean screw-top jar (place a greaseproof paper liner into the screw-top to stop any corrosion). * Serve over your burgers or any grilled meats. * This will keep for one week in the refrigerator. (Makes 350g.) NOTES : Makes 4 burgers

CHICAGO DINER BURGER

Steps:

• Bring 4 cups water, celery, onion, soy sauce, onion powder, garlic powder, and pepper to a boil in a pot over medium heat. Reduce heat to medium and simmer 5 minutes. Stir in oats, mushrooms and flour and cook 5 minutes more. Transfer to a bowl and chill.
• Preheat oven to 350°F; coat baking sheet with cooking spray. Shape mixture into patties and bake on prepared baking sheet for 15 minutes. Flip and bake 10 more minutes. Cool.
• Heat grill to medium-high. place foil on grill and coat with cooking spray. Grill burgers on foil for 7 minutes per side. Serve.
• Red Pepper Ailoi:.
• Puree all ingredients in blender until smooth. Season with salt and pepper.