CHICAGO BEER BURGERS
Make and share this Chicago Beer Burgers recipe from Food.com.
Provided by nevillessault
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 557.3, Fat 39.4, SaturatedFat 18.7, Cholesterol 152, Sodium 668.4, Carbohydrate 5.1, Protein 42.8
CHICAGO DINER BURGER
Vegetarian burger just like the meat burger in the Windy City. Its great with Red Pepper Aioli (recipe included).
Provided by Skippy BW
Categories Grains
Time 50m
Yield 8 burgers, 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 260.1, Fat 12, SaturatedFat 1.8, Cholesterol 3.6, Sodium 357.7, Carbohydrate 32.9, Fiber 5, Sugar 2.9, Protein 7.2
BEER BURGERS
Our favorite backyard BBQ burger - very juicy and flavorful.
Provided by BOURBONNC
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Mix the ground beef, onion, garlic, Worcestershire sauce, salt, and pepper in a bowl. Mix in the beer until absorbed by the meat mixture. Form into patties.
- Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 225.9 calories, Carbohydrate 3.8 g, Cholesterol 71 mg, Fat 13.7 g, Fiber 0.4 g, Protein 19.5 g, SaturatedFat 5.4 g, Sodium 690.1 mg, Sugar 1.2 g
GRILLED BACKYARD BEER BURGERS
Make burgers with a flavor bonus! Beer, garlic and onion are the extras.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Heat gas or charcoal grill. In medium bowl, mix all ingredients except buns, ketchup and pickles. Shape mixture into 6 patties, about 3/4 inch thick.
- Place patties on grill rack over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Add buns, cut sides down, for last 4 minutes of grilling or until toasted.
- Top burgers with ketchup and pickle planks; serve on buns.
Nutrition Facts : Calories 310, Carbohydrate 23 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 2 g, TransFat 1 g
CHICAGO BEER BURGER
Steps:
- In a 5-quart stainless steel bowl, gently but thoroughly combine beef, beer, hot pepper sauce, Worcestershire sauce, salt and pepper. Gently form seasoned beef into 4 (6 ounce, 1-inch thick) burgers. Cover with plastic; refrigerate until needed. Grill burgers over a medium grill or charcoal fire. Cook 3 to 4 minutes on each side for rare, 5 to 6 minutes on each side for medium and 8 to 9 minutes minutes on each side for well-done. Top each burger with some beer-braised onions and then with a slice of brick cheese, and allow it to melt. If possible, cover the grill wile cheese is melting. (The burgers can also be cooked on a well-seasoned flat griddle or in a large non-stick saute pan over medium-high heat.) Toast buns, cut-side down, on the grill or in a non-stick saute pan, about 1 minute. Serve burgers on toasted buns with ketchup. Beer-Braised Onions - Melt butter in a 3-quart saucepan over medium-high heat. Saute onions, stirring frequently, until very tender, 5 to 6 minutes. Add 3/4 cup of the beer, sugar and salt. Cook until all beer is absorbed and onions begin to brown, 15 to 18 minutes. Add remaining 11/4 cup of beer and bring to a simmer. Place on burgers.
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