Toasted pretzel bun, carmelized onions, jalapenos, 80/20 beef with extra large patties ¾ inch thick and depress center, sharp cheddar cheese, dijon mustard. Always, ALWAYS shred your own cheese to avoid the anti-caking agent that coats shredded grocery store versions.
For serving:
dijon mustard
Arugula(or your preferred lettuce)
Caramelized onions and jalapeños:
Melt the butter in a large skillet on medium heat. Add the onions and jalapeños and cover with a lid. Cook, stirring occasionally, until onions and jalapeños are soft and beginning to caramelize, about 10 minutes.Pour in the beer and continue to cook on medium until the beer is completely cooked down, about 10 minutes. Once done, cover to keep warm. Make the beer cheese while the onions and jalapeños finish cooking.
Beer cheese:
Melt the butter in a medium saucepan over medium heat. Whisk in the flour and let cook for 1 minute. Pour in the milk and beer while whisking to combine. Continue whisking while mixture thickens, about 1-2 minutes. Add in cream cheese, dijon mustard, salt and pepper; whisk until the cream cheese is melted. Remove from heat and whisk in the cheddar cheese until melted. Cover to keep warm.
Burgers:
Toast the buns:Spread butter on the cut side of each top and bottom bun. Place butter side down in a skillet over medium-high heat and toast until the surface is golden brown, about 1-3 minutes. Set aside.Form the ground beef into 4 burger patties. Season generously with salt and pepper.Stovetop:Melt ½ tablespoon of butter in skillet over medium-hight heat. Once the skillet is hot, add burgers (working in batches, if needed) and cook until desired doneness, about 3-5 minutes on each side.Grill:Heat grill to medium-high and lightly grease the grate. Cook the burgers 3-5 minutes on each side, or until desired doneness.
Plate:
Spread the bottom toasted buns with dijon mustard then top with arugula. Add the burgers, beer cheese sauce and caramalized beer onions and jalapeños.
Author:
Chris @ Kitchen Supply Wholesale
Ingredients
Caramelized Onions & Jalapeños
6 Tbls. Butter
2 Medium Yellow Onions, Sliced
2-4 Jalapeños, Seeded as Desired and Thinly Sliced
Melt the butter in a large skillet on medium heat. Add the onions and jalapeños. Cook, stirring occasionally, until onions and jalapeños are soft and beginning to caramelize, about 20 minutes. Pour in the beer to deglaze the pan and continue to simmer on medium low heat until the beer is completely cooked down, about 10 minutes. Once done, remove from heat and cover to keep warm. Make the beer cheese while the onions and jalapeños are cooking.
Beer Cheese
Melt the butter in a medium saucepan over medium heat. Whisk in the flour and let cook for 1 minute. Pour in the milk and beer while whisking to combine. Continue whisking while mixture thickens, about 1-2 minutes. Add in cream cheese, dijon mustard, salt and pepper; whisk until the cream cheese is melted. Remove from heat and whisk in the cheddar cheese until melted. Cover to keep warm.
Burgers
Toast the buns:Spread butter on the cut side of each top and bottom bun. Place butter side down in a skillet over medium-high heat and toast until the surface is golden brown, about 1-3 minutes. Set aside.Form the ground beef into 4 burger patties. Season generously with salt and pepper.Stovetop:Melt ½ tablespoon of butter in skillet over medium-hight heat. Once the skillet is hot, add burgers (working in batches, if needed) and cook until desired doneness, about 3-5 minutes on each side.Grill:Heat grill to medium-high and lightly grease the grate. Cook the burgers 3-5 minutes on each side, or until desired doneness.
Plating
Spread the bottom toasted buns with dijon mustard then top with arugula. Add the burgers, beer cheese sauce and caramalized beer onions and jalapeños.
Recipe Note
Alcohol Substitution: Use chicken stock in place of beer 1:1 ratio
Make Ahead!: Make the beer cheese and caramelized onion/jalapeños the day before and plating will be a breeze.
