By Joe Blanchard -
Basically this is a burger recipe that does not take long to put together nor has too much fluffy stuff in it and can be modified with many different ingredients depending on your tastes. Like I stated below, I prefer an amber beer here but almost any beer will work but I have found the darker the beer the more the flavor comes through.
Really who am I kidding, one of the best things I like about this recipe is that I’m only using half a bottle of beer which means I will have something to drink while I’m grilling them up, and realistically who is going to go out and buy just one beer (yeah right).
- 2 pounds lean ground beef (at least a 80% burger)
- Grill seasoning 1/3 palm full (recommended: Montreal Steak Seasoning)
- Coarse salt and freshly ground black pepper to taste
- 1 tablespoon Worcestershire sauce
- 1/2 (12-ounce) bottle beer ( I prefer to use an amber beer here but use whatever kind of beer you like best)
- Sliced cheese if desired
- 4 crusty Kaiser rolls, split and lightly toasted
- Green or red leaf lettuce, for topping
- Sliced sweet bread and butter pickles, for topping
Preheat grill over medium-high heat.
Place the meat in a bowl and add spices to meat: paprika, about 1 tablespoon of grill seasoning and/or some salt and pepper. Add Worcestershire and beer then form 4 large patties making them a little thinner at the center than at edges. Burgers plump when you cook them so this will prevent burger bulge. Place burgers on a preheated grill about 4 minutes on each side for medium rare, 5 minutes on each side for medium and 6 to 7 minutes on each side for well done. If you are adding cheese to the burger remember to put it on the burger to melt about 1 minute before you take it off the heat.
EZ ANGLER would welcome any feedback on this recipe whether you love it, hate it or someplace in between let us know. Enjoy!
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