Saturday, March 16, 2013

Saint Patrick's Day "Guinness Burgers"

It's Saint Patrick's Day! 73 degrees and sunny outside! It’s time for burgers on the grill; and not just any burgers, Guinness Burgers!  These are really juicy and tasty burgers because the ground beef is marinated with Guinness Draught!  With roasted onions and bacon inside, then grilled over mesquite charcoal and topped with Irish Cheddar cheese, what's not to like?  Reserve a few cold bottles of Guinness for the chef and the party starts before the cooking is done!  Enjoy!

Adapted from Guinness: Celebrating 250 Remarkable Years
Makes 5-6 burgers

1 lb ground chuck
2/3 Cup Guinness dark ale
1 large onion, finely diced
Olive oil, for drizzling and oiling
3 slices bacon, finely diced
1 tsp prepared horseradish
1 egg yolk, beaten
1/2 tsp paprika
2 Tbs flour
1 rosemary sprig
3 oz butter
1 garlic clove, finely chopped
Salt and pepper

Place the ground beef out in a bowl

cover with Guinness.

Using your hands, massage the ale into the meat, cover with plastic wrap and let marinate in the refrigerator for at least 12 hours.  

Mince a large onion

Mince 3 slices of bacon

When ready to make the burgers, spread the minced onion out on a baking sheet, sprinkle lightly with salt and drizzle with olive oil. Scatter the bacon on top.

Roast in a preheated oven at 300 F, for 15 minutes and then let cool.

Remove the beef from the marinade to a strainer over the sink.

Gently squeeze out any excess liquid.  

Place the beef in a large bowl and add the roasted onion and bacon, the horseradish, egg and paprika.  Season with fresh ground black pepper and sprinkle the flour over the meat. Using your hands, mix together well.  

Divide the mixture into 5-6 equal portions and form into round patties about an inch thick.  Lay the patties on a baking sheet lined with parchment paper, cover with plastic wrap and chill in the refrigerator for at least 1 hour and up to 6 hours to firm up.  

Place the softened butter in a food processor.  

Pull the rosemary leaves from the stem, place them in the food processor with the butter and 1 clove of garlic.

Process until smooth and refrigerate until ready to use.  

Pre-heat your grill and when it is hot, lightly oil the grates with a paper towel dipped in oil.  Place the burgers on the grill and cook over a high heat for about 5 minutes on each side, or until well browned on the outside and just pink inside.  

Spread the rolls with the Rosemary-garlic  butter.

Place some Irish cheddar cheese on the burgers during the last minute of cooking until it melts.  Top each burger topped with a slice of dill pickle and your favorite condiments and serve immediately!

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