Beer Burgers With Beer Braised Onions

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

Cheese Soup in Breadbowls

• 1/4 cup butter
• 1/2 cup chopped onions
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1/4 cup flour
• 2 1/2 cups milk
• 1 cup beer
• 2 teaspoons Worcestershire sauce (a vegetarian version is available at natural foods stores)
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon tabasco sauce
• 2 cups sharp cheddar cheese2 tablespoons grated Parmesan cheese

In a large saucepan over medium heat, melt butter and saute vegetables until tender. Add flour, stirring constantly until flour is no longer raw. Reduce heat; stir in beer, worchestershire sauce, salt, mustard, and tabasco. Simmer 10 minutes. Add cheddar and parmesan cheese and stir until melted; do not boil. Ladle into bread bowls and serve.

Thanks to Elizabeth's kitchen

Red Beans and Rice ( Shane’s 40 min variety )

• 2 cans Red Beans ( black-eyed peas also work )
• 1/2 pound smoked sausage ( the smokier the better )
• 1 medium to large onion, chopped
• 1/2 bell pepper, chopped ( too much will make it bitter )
• 2 green onions ( if you have them )
• 1 rib of celery, chopped ( if you have it )
• 1 tsp minced garlic ( I usually get it in the little jar )
• salt, pepper, red pepper, tabasco (or just Tony's if you have it)
• thyme and parsley ( if you have them )
• a little beer ( if you're drinking one or have one handy )
• a little vegetable oil
• uncooked rice

Rinse out the Red beans in their cans and fill the cans with water, set aside. Chop up all that needs to be chopped up ( including sausage ) and get out your trusty deep black iron skillet or pot. Put enough oil to wet the bottom of the pot and start frying the sausage. After about a 1 min or so, season the sausage really well with the salt and pepper ( esp pepper ). When the sausage is about 1/2 done, stir in the onions, bell pepper, and celery. Stir fry it all until the sausage is done and the vegetables are limp. ( push the sausage to the side of the skillet if it cooks too fast and focus on the vegetables ). Pour in the beans and water, and add about another can of water ( cover all the contents and leave burner at frying setting ). Add the garlic, a few shakes of tabasco, a little ( about 2 tablespoons ) beer, a pinch of thyme, and about 1/4 cup parsley. While the mixture comes to a boil, start the rice on another burner.

Keep the Red beans at a raging simmer, and stir often. When the rice is done, the beans should be about done. Cook the beans down to the desired consistancy, and squash a few beans on the bottom for a more paste like texture. Serve beans over rice with a little more pepper sprinkled on top.

Serves 3.

Thanks to JoyofCookingGuide.com