Brian's Belly Baked Beer Burgers
By Chef Executive Belly David Lauterbach
Anytime you combine beer into any type of recipe you know that it's gonna knock your freggin' socks off. This particular type of Beer Burger recipe has been seen around in many forms. If you follow my directions as listed here, you'll get yourself a fat, plump burger whose juices will drip down your chin onto your favorite shirt. If you're eatin' out, you can make this on the grill in the backyard... it won't be as moist, but you'll still be able to stain yer clothes as easily.
Ingredients:
2 lb of ground beef
1/2 package of dry onion soup mix (Lipton Beefy Onion is arguably the best)
1 garlic clove, crushed
A couple of shots of A1 Sauce
A quarter as much Tabasco sauce as A1
A handful of grated parmesan cheese
6 pack of beer with some body
salt and pepper to taste
Preheat your oven to 400 degrees. Combine the ground beef, A1 sauce, Tabasco sauce, garlic, dry onion soup mix, cheese, salt, pepper, and 1/4 cup of the beer. If you're going to use Coors Light here, you might as well piss in the bowl. You're better off adding a hearty beer like Samuel Adams, giving the whole burger a bit of distinction. Shape the beef into 5 patties.
Bake 'em at 400 degrees until brown which should be about 10 minutes. Baste the burgers with the remaining open beer while you continue baking them for an additional 10-15 minutes, until they are well done. As I mentioned, you can also grill the burgers over medium heat.
Serve them with the remaining 5 beers, alternating between taking a bite of the burger and a swig of the beer, punctuated with a resounding "Ahhhh." |
