Beer for Dinner

Beer Braised Onions

• 1 tablespoon butter
• 1 large onion, sliced thin
• 1 cup beer
• 1 teaspoon sugar
• 1/2 teaspoon salt

Burgers

• 1 1/2 lbs ground chuck
• 2 tablespoons beer
• 1/2 teaspoon Tabasco sauce
• 1/4 teaspoon worcestershire sauce
• salt and pepper
• 4 hamburger buns
• 4 slices cheese (your choice)

1 Onions: melt butter in saucepan over medium-high heat. Add onions and saute, stirring frequently, until tender, about 5-6 minutes. Add 3/4 cup beer, sugar, and salt. Cook until all the beer has been absorbed by the onions and they begin to brown slightly, about 18 minutes. Add the remaining 1/4 cup beer and bring to a simmer. Keep onions warm.

2 Burgers: In a large bowl, thoroughly combine the ground chuck, Tabasco sauce, Worcestershire sauce, and salt and pepper. Gently form into 4 patties, handling as little as possible so as not to make the burgers tough.

3 Grill burgers to your desired degree of doneness.

4 Toast buns on the grill.

5 Serve burgers on the toasted buns topped with the cheese, beer braised onions and ketchup.

Serves 4

Thanks to Lvs2Cook

Labels: beef, burger, butter, cheese, onions, tabasco, worcestershiresauce

Posted by Lunar Babe at 5:57 PM | Permalink | Comments | links to this post

• 1 pound fresh ground meat [turkey or ground beef chuck] *
• 1 small white onion [chopped]
• 1/2 cup beer
• Black Pepper
• 1/2 head of green cabbage [coarsely chopped]
• 1 lb. frozen bread dough [thawed]
• 1/4 cup melted butter

• 350 degrees oven temperature
• two cookie sheets [greased or sprayed with non-stick PAM]

First, you brown your meat and chopped onion. I used ground turkey. [*my grandmother and mother used leftover shaved beef roast] Once the ground meat is browned thoroughly, I add one half cup of beer! [The alcohol cooks out of it, and gives a really 'special' flavor!

Add chopped cabbage and 1/2 cup beer

Add black pepper and stir to coat meat, cabbage and onion

Reduce heat, and cover....allowing mixture to cook more thoroughly and cabbage and onion to become soft, translucent--

When cabbage is limp, then remove from heat to cool.

In the meantime, divide the 1 lb bread loaf [thawed] into eight 'biscuit' sized balls

...with your hands, flatten each 'biscuit' to about 4 inches in diameter. Add about 1/2 cup of meat [USING A SLOTTED SPOON SO JUICES CAN DRAIN], onion and cabbage mixture and fold dough over the mixture. Pinch dough to secure tightly.
[Note: if your mixture is too hot, the dough will split from the heat and make it very difficult to fold without breaking open!]

Place your meat pockets -- the runzas on the prepared cookie sheets, allowing room for rising, cooking dough--- Bake until nicely browned. Baste finished runza [kraut burgers] with melted butter...giving them a beautiful finish.

Serve hot! I love 'em with yellow mustard dipping sauce. Dill pickle slices.

Thanks to Hootin' Anni

Labels: beef, burger, butter, cabbage, dough, onion

Posted by Steve at 10:34 PM | Permalink | Comments | links to this post

• 1 lb. ground beef
• 3/4 c. rolled oats
• 1 tsp. salt
• 1 tbsp. minced onion
• 1 clove garlic, crushed
• 1 tsp. Worcestershire sauce
• 2 tbsp. catsup
• 1/2 c. beer
• 10 buns
• Salt and pepper

Combine above ingredients. Split buns and spread each half with the meat mixture and season with salt and pepper.

Broil pen faced 3 inches from heat for 8 to 10 minutes or until meat mixture reaches desired degree of doneness.

Thanks to Cooks.com

Labels: beef, burger, garlic, ketchup, oats, onions, worcestershiresauce

Posted by Steve at 11:36 PM | Permalink | Comments | links to this post