Burgers & Beer

It quite literally rolls off the tongue, doesn’t it – burgers & beer. Sounds like tastebud heaven to me.

Here are 3 burger recipes for your next backyard barbecue and some beer suggestions to go with them.

Chicken BurgersASIAN-INSPIRED CHICKEN BURGER
WITH SRIRACHA MAYO AND SESAME SLAW
makes 4 burgers

1 lb (500 g) ground chicken
1/2 cup Japanese panko breadcrumbs
1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp hoisin sauce
1 tbsp soy sauce
2 tsp sesame oil
1 large egg, lightly beaten
3 green onions, finely chopped
2 tbsp finely chopped cilantro
salt and freshly ground black pepper
hamburger buns
Sriracha Garlic Aioli (recipe follows)
Asian slaw (recipe follows)

  • In a large mixing bowl, combine all the ingredients, except Sriracha Garlic Aioli and Asian slaw, until mixed well , being careful not to overwork the mixture. Cover and refrigerate for 15 minutes. Divide and form the mixture into 8 x 3 inch diameter patties.
  • Heat a grill pan or barbecue over medium heat. Lightly grease grill and add patties, cooking 4 minutes per side. Meanwhile, toast hamburger buns. Slice horizontally and spread a dollop of Sriracha Garlic Aioli to the bottm and top of each bun. Add a patty and top with some of the Asian Slaw. Cover with top bun and toothpick to hold.

Sriracha Garlic Aioli – This can be made a day ahead.

1 garlic clove, finely grated
1 cup mayonnaise
3 tbsp sriracha
2 tbsp lemon juice
salt and freshly ground black pepper

Combine all ingredients until well blended. Cover and refrigerate until ready to use.

Asian Sesame Slaw
1 to 3 inch piece ginger, finely grated
1/2 cup rice wine vinegar
1 tbsp soy sauce
Juice of 1 lime
2 tbsp sesame oil
2 tbsp honey
2 tbsp sriracha or garlic chili paste
1/2 head Napa cabbage, cut into fine 2-inch long shreds
1 red bell pepper, fine julienne into 2-inch lengths
1 large carrot, finely shredded
1 serrano chili, seeded and finely minced
3 green onions, finely chopped on the bias
2 tbsp finely chopped cilantro
2 tbsp finely chopped mint leaves
1/2 tsp ground black pepper
2 tbsp toasted sesame seeds

  • In a mixing blow, combine ginger, rice wine vinegar, soy sauce, lime juice, sesame oil, honey and sriracha. Whisk until well blended.
  • Toss together remaining ingredients and combine with dressing until well coated. Let sit for 10 minutes before serving.

BEER TO TRY:

RadlerPARALLEL 49 TRICYCLE GRAPEFRUIT RADLER

Radler is literally German for “cyclist.” It’s a beer-style that mixes beer
with fruit juice or other carbonated beverages. Tangy refreshment and
easy drinkability are the touchpoints of this mix of beer and grapefruit
juice – perfect for patio or backyard appetizer.

 

 

Raspberry AleGRANVILLE ISLAND FALSE CREEK
RASPBERRY ALE
Fraser Valley raspberries come together
with pale malt in this juicy, fruit ale
that pours a fetching pink in the glass
and goes down super refreshing.

 

 

Cheesed Turkey burgerCHEESED TURKEY BURGER WITH APPLE-CURRANT
GINGER CHUTNEY
Makes 8 burgers

8 oz (250 ml) fine grated Parmesan cheese
1 1/2 cups shredded Mexican cheese blend
2 garlic cloves, minced
1 medium onion, finely chopped
1/4 cup old-fashioned oats
2 large eggs, lightly beaten
1 tsp dried oregano
1 tbsp Worcestershire sauce
1 tsp sale
2 lbs (1 kg) lean ground turkey
8 thin sliced smoked gouda
8 cheese hamburger buns or your choice of bun
Honey Mustard Sauce, recipe follows
Apple-Ginger Chutney, recipe follows
lettuce leaves
1 red onion, thinly sliced

  • In a large mixing bowl, combine Parmesan and Mexican cheeses, garlic, onion, oats, eggs, oregano Worcestershire sauce and salt. Crumble turkey over mixture and mix well, taking care not to overmix. Cover and refrigerate for 15 minutes. Shape into 8 x 3-inch thick patties.
  • Preheat a grill pan or barbecue to medium-high heat. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, uncovered, for 6 to 8 minutes on each side or until juices run clear. Add a smoked gouda slice to each patty right before taking off the grill, about 1 minute to allow for melting.
  • Slice and toast buns. Spread a dollop of Honey Mustard Sauce on the bottom of the bun. Add lettuce leaves and red onion. Transfer cheese topped patty and dollop with Apple-Ginger Chutney.

Honey Mustard Sauce

1/4 cup mayonnaise
1/4 cup Dijon mustard
3 tbsp honey
1/4 tsp cayenne pepper
2 tsp cider or white vinegar

Mix all ingredients until well blended

Apple-Ginger Chutney
makes about 3 cups

2 large Granny Smith Apples, peeled, cored and chopped 1/2 inch dice
1 cup fine chopped onion
3/4 cup cider vinegar
3/4 cup firm packed dark brown sugar
1/2 cup currants or golden raisins
3 tbsp finely minced ginger
1/2 tsp dry mustard
1/2 tsp salt
1/2 tsp dried hot red pepper flakes

Add all ingredients to a medium saucepan and cook over medium heat. Bring the mixture to a boil, stirring occasionally for 40 minutes, or until it has thickened. Spoon into a sterilized glass jar with a tight lid.

BEER TO TRY:

Kolsch Beer

 

PHILLIPS ANALOGUE 78 KOLSH
Kölsch is the beer of the German city Cologne.
It originated here during the early 20th century
and continues to flow pale gold, clear and crisp today.

Brewed in Victoria, BC, it’s Phillips Brewing
Company’s Westcoast riff on Kölsch. It has a
crisp finish that adeptly counters grilled food.

 

 

BeerLIGHTHOUSE BREWING CO.
CANADA 150 HERITAGE ALE
Brewed to honour Canada’s 150th birthday,
Lighthouse Brewing Co.’s 150 Heritage Ale is
a robust, malt-forward ale showing significant
roasted malts and sweet maple that finishes with
a lingering, caramel finish.

 

 

BEEF BURGERBEEF BURGER WITH FIG & CARAMELIZED ONION JAM
Serves 6

3 lbs (1.5 kg) ground beef
2 tsp fine sea salt
1/2 tsp freshly ground black pepper
2 tbsp Worcestershire sauce
6 slices bacon, fried crisp
6 burger buns
lettuce leaves
Fig and Caramelized Onion Jam, recipe follows

  • Preheat grill top or gas barbecue to medium-high heat. Mix together beef, salt, pepper and Worcestershire sauce. Divide and shape the burger patties into 6 equal portions making an indentation in the center of each patty with your thumb to prevent the patties from puffing on the grill.
  • Lightly grease the grill rack. Add the patties and cook, turning once, until cooked to desired doneness. During the last minute of grilling, place a slice of cheese on each patty and toast the buns, cut side down.
  • Add lettuce to the bun bottom. Place the burgers on the lettuce and top with a couple of slices of bacon and 2 to 3 tsp Fig & Caramelized Jam. Serve immediately.

Fig & Caramelized Onion Jam
Serves 6

1 tbsp vegetable oil
4 medium yellow onions, thinly sliced
1 pint fresh figs, stems removed and halved
1 cup dry red wine

  • Heat vegetable oil in a large saucepan over high heat. Add the onions stirring continuously. As soon as they begin to brown, reduce the heat to low. Cover and cook for 10 minutes, stirring every 2 minutes or so. Remove the lid and continue to cook until the onions are caramelized, about 30 minutes, stirring every 5 minutes or so.
  • Add figs, red wine and simmer over medium heat until all the wine is absorbed and the rigs and onions are cooked into a thick jam.

BEER TO TRY:

PilsnerMOLSON OLD STYLE PILSNER
When European immigrants came to
North America, they brought their Pilsner
recipes with them, and Old Style Pilsner
lives on as a classic light-golden and
crisp Pilsner-style beer.

 

 

 

Parkside Dusk Pale AlePARKSIDE DUSK PALE ALE
Port Moody’s Parkside encourages sunset
rendezvous with the Dusk Pale Ale, which
is an American Pale Ale style offering an
enjoyable balance of citrus aromas and
malty mid-palate.

 

Happy barbecuing!

 

The Jane Effect

 

 

 

 

Burgers and Beer
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