Molsons Cheddar Burgers
Contributed by: News Canada
(NC) - The Brewers Association of Canada encourages you to experiment with the beer recommended in this recipe. The beauty of beer is that its complex flavours can change the character of a dish each time you prepare it -- heartier with a dark beer, lighter with a lager.
- 1 1/2 lb. lean ground beef
- 1 bottle (12 oz.) Molson Export Ale or Molson Canadian, divided
- 1 egg
- 1/4 cup dried breadcrumbs
- 1/4 cup finely chopped parsley
- 2 cloves garlic, minced
- 2 tbsp. Dijon mustard
- 1 tbsp. Worcestershire sauce
- 1 tsp. hot pepper sauce
- 1 1/2 tsp. salt, divided
- Black pepper, freshly ground, to taste
- 2 oz. old Cheddar cheese, cut into 4 pieces
- 1 tbsp. butter
- 3 cups onions, thinly sliced
- 1 tbsp. granulated sugar
Preheat barbecue to medium and grease grill. In large bowl, mix beef, 1/4 cup Molson Export Ale
or Molson Canadian, egg, bread crumbs, parsley, garlic, mustard, Worcestershire, hot pepper
sauce, and 1 teaspoon salt, and pepper until well combined.
Divide and form meat mixture into 8 patties. Place cheese in centre of patty; place another
patty on top; seal edges well to enclose cheese. Repeat with remaining patties to form three more
burgers. Grill burgers 6 to 7 minutes each side until cooked through and meat is no longer pink.
To prepare onions: melt butter in large frying pan over moderate heat; add onions; stir until
onions soften slightly, about 5 minutes. Add sugar; stir until onions colour (a couple of minutes).
Add remaining beer and 1/2 teaspoon salt. Simmer gently, about 15 to 20 minutes, stir more
frequently near the end of cooking. Beer should evaporate. Add salt and pepper to taste. Serve
burgers topped with onions.
For more recipes using beer, contact us for "Good Food Brewing" at 1200-155 Queen Street,
Ottawa, Ontario K1P 6L1.
Serving Size: Serves 4