When I go to dinner, I study the menu like there’s going to be a final exam. I get ideas for new dishes and make plans for desserts that I want to make. I know. It’s weird.
The idea for a beer-braised burger came from lunch at Uno’s a few weeks ago, when Sid persuaded me to go with him on a wild-goose chase for a nonexistent four-wheeler. No wonder I have to be bribed with promises of lunch to go on these wacky road trips.
In my imaginary restaurant (yes, I have a menu scribbled on a piece of paper), I would have a selection Knife and Fork Burgers. These would be burgers that would be so messy, so heaped with toppings and so nontraditional that they would escape the confines of the bun. Good idea??? These particular burgers were so tender, they didn’t even need the knife, but I still like the sound of Knife and Fork Burger, so let’s go with it.
The dish starts with peeling and dicing several potatoes (I peeled 8 I think) and putting them on to boil, about 35 – 45 minutes. Once the potatoes are boiling, start sautéing baby portobello mushrooms and onions in butter and EVOO with crushed garlic in a large French oven or any oven-safe pot. I burnt my garlic and had to start over. Note: put the garlic in third, after the mushrooms and onions. 😉
Patty out 4 – 5 burgers, I made mine nice and big. Sear them in a hot cast iron skillet for about 3 minutes on each side to remove most of the grease. Get the skillet hot enough to make a brown crust on each side, but not burn. I splashed mine with a little worcestershire.
Take the mushrooms and onions out of the pot once the mushrooms are lightly browned and the onions are flexible and clear. Place them in a bowl to the side and deglaze the bottom and sides of the pot by pouring in a bottle of beer (Guiness would be great; I used strawberry wheat. Do not use beers that are hoppy or your gravy will be bitter. Any light beer will work) and stirring until all of the brown bits of flavor have released from the sides and bottom. Add beef broth and let reduce by half. If beer is not your bag, just use all beef broth.
Put the burgers, mushrooms and onions back in the French oven and pepper well. Add a couple of splashes of worcestershire and a bay leaf and bake on 350 degrees F for about 20 minutes.
When the burgers have about 5 minutes to go, warm up heavy whipping cream and butter in a large microwave-safe measuring cup (mine boiled over. ug) and whip the potatoes or mash by hand. A tiny touch of horseradish would be awesome in the potatoes for extra flavor. Dot the mashers with extra butter and place in an oven safe bowl. Put the potatoes in the oven.
Mix up a slurry of flour and water. Remove the French oven from the oven and gently stir in the slurry to thicken the gravy. Serve the burger, mushrooms and onions and gravy over a mountain of mashers.
No boring burgers allowed!!!
A new way to burger, these Beer-Braised Burgers are tender, swimming in a rich gravy and topped with mushrooms and onions. Absolutely delicious!!!
- Allergens : gluten
- onion - 1, sliced thick
- baby bello mushrooms - sliced
- beer - 1 - 12 oz bottle or can
- beef broth - 2 - 3 cups
- butter, EVOO, crushed garlic - 1 Tbsp of each, 2 cloves
- bay leaf and worcestershire sauce - 1 leaf, 2 -3 splashes
- pepper - 1 tsp
- burger patties - 4 - 5 (1 lb - depending on size)
- large potatoes - 8, peeled and diced large
- heavy whipping cream - 1/2 cup, hot
- butter - 4 Tbsp, melted with the whipping cream
- Slurry - for thickening the gravy
- flour - 1/3 cup
- water - 1/2 cup
Peel and dice the potatoes, rinse and cover with water and bring to a boil.
Preheat the oven to 350 degrees F.
In a large oven safe French oven or pot, melt butter and EVOO. Add thick slices of onion and sliced baby bello mushrooms. Add 2 - 3 cloves of crushed garlic and saute until the onions are flexible and clear, and the mushrooms are slightly brown.
Remove the onions and mushrooms from the pot and set aside. Making sure the French oven is hot, carefully pour in a bottle of beer, scrape the sides and bottom with a wooden turner or spoon until all of the brown bits are removed. Pour in the beef broth and reduce for 5 - 10 minutes.
While the broth is reducing, patty 4 - 5 large hamburgers and sear in a hot cast iron skillet (melt a little butter and EVOO in case of sticking), salt and pepper well, flipping after about 2 - 3 minutes on each side. They will finish cooking in the broth.
Put the burgers, mushrooms and onions back in the broth and place in the hot oven for 20 minutes. Add 2- 3 splashes of worcestershire and a bay leaf to the French oven.
Drain the potatoes, except for about 1/4 cup of the potato water. Heat up the heavy whipping cream and butter in a large measuring cup for about 30 - 45 seconds in the microwave. Watch it, it tends to boil over. While mashing the potatoes, drizzle in the heavy whipping cream/butter mixture. Add salt and a dab of horseradish, if needed, but only a little, the gravy can be salty at times. When the potatoes are the right consistency, scrape them into an oven-safe bowl and dot with butter. Place in the oven.
Make a slurry of flour and water (no lumps!). Remove the French oven from the oven and using an oven mitt, take off the lid and gently stir in the slurry to thicken the gravy. Remove the bay leaf, add pepper - maybe a little salt (to taste!) and serve the burger, mushrooms, onions and gravy over a mountain of mashers.