On this edition of Beer Meat-up, we decided to make our own stuffed burger. After all, what goes better with a beer than a good burger? We also got a chance to try out our new stuffed burger press. I love new toys.
There are a lot of key things that need to happen to put together a great burger. You need great ingredients like meat, bread, and great toppings. In this edition of Beer Meat-up we hit them all.
Now I don’t know about you, but bacon is one of my favorite things to put on a burger so I started there. I also wanted to add some sweetness in the bacon, so I went with a few sprinkles of brown sugar on top.
In addition, we decided to make our our own spicy pickled mix of veggies. Now since I put beer in almost everything, I thought I would pickle the vegetables with a little sour beer. It really does the trick. For those that love a little head I added some jalapeno peppers to the mix.
I used a burger press. Now you don’t have to use one, but I recommend using one. It will help your burgers stay together. Here is a link to purchase the burger press if you don’t have one.
SOUR BEER SLAW
Prep Time: 12 Hours
1 1/2 cups sour beer
1/2 cup white wine vinegar
1 tablespoon salt
1 tablespoon sugar
1 large red pepper
1 jalapeno pepper
1 cup of broccoli slaw
1 tablespoon of sugar
1 tablespoon of salt
Add 1 1/2 cups of sour beer to bowl
Add 1/2 cup of white wine vinegar
Add 1 tablespoon of sugar
Add 1 tablespoon of salt
Stir in 1 large red pepper (chopped), 1 jalapeno pepper (chopped and deveined), 1 cup of broccoli slaw, and 4 tomatillo’s (chopped).
Stir together and put mixture in jar or glass container in refrigerator overnight.
STUFFED BURGER (Makes 2 1/2lb Burgers)
Prep Time: 20 Minutes
1 lb of ground chuck
1 tablespoon of salt
1/2 teaspoon of pepper
1 cup shredded cheddar cheese
4 strips of bacon
4 tablespoons brown sugar
2 sesame seeded hamburger buns
- Place bacon strips on foil covered cookie sheet and sprinkle each strip with 1/2 tablespoon of brown sugar and bake at 400 degrees for 15-18 minutes.
- Cool bacon for 5 minutes and chop into 1/2 inch pieces.
- Shred 1 cup of cheddar cheese
- Chop and caramelize onion in a pan until translucent.
- Cool onion of 5 minutes
- Mix bacon and onion in a small bowl
- Add 1/4 lb of meat to press or make a patty with your hand.
- Form patties with burger press and stuff with bacon and onion mixture.
- Sprinkle on your desired amount of cheese.
- Add additional 1/4 lb of meat and press to form patty in burger press or do with your own hands. Burgers will be 1/2 lb each.
- In a medium pan, add burgers to hot, un-oiled pan. 4 minutes on each side should do the trick for a medium burger with stuffing. Let sit 1 minute
Place patty on bun and sprinkle on your desired amount of pickled veggie mixture. I recommend using a fork as to not soak your bun with the sour beer juice. Add hot sauce or more pickles if you fell the need.
I made sure to buy enough beer to cook and drink with so for me this is the direction I would go in. I would pick a beer that has a good amount of sourness so that you will impact the flavor of your pickled veggies.
TIME TO EAT
Let us know how you served yours. Also, Pin the image below so you don’t forget the recipe. Cheers!