Grilled onion burgers

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Onion burgers with beer stew are the perfect grill recipe! Topped with crispy onion rings for an extra crunch.

And now for something a little different. I've only published a hamburger recipe so far, about a year ago, and it wasn't even a recipe. That said, and while we eat mostly plant-based, we do sometimes indulge in a hamburger or a big sandwich.

And when your burgers are these powerful onion burgers with beer stew, there really isn't a choice. The meat in the burger could also be traded for a vegetarian option, as the true flavor of these beauties lies in the braised onions to the beer … and the almost hidden secret ingredient: the crispy onion rings of battered beer.

Yap, that's correct. Let's eat onion here!

The length of the ingredients is a bit unusual for our recipes, but I promise, it's worth the effort and we use some helpful shortcuts that will cut prep time in half, like in store-bought buns (because it's too hot! for baking), store-bought hamburger patties (a mix of beef and pork in our case) and store-bought barbecue sauce. So really, it's almost due to montage.

You can even brew beer-braised onions a day early, store them in the fridge, and save yourself some cooking.

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Grilled onion burgers

Performance: 3 Preparation time: 10 minutes Time to cook: 20 minutes Total time: 30 minutes

Onion burgers with beer stew are the perfect grill recipe! Topped with crispy onion rings for an extra crunch.

Ingredients

  • 3 onions
  • 10 oz of beer (300 milliliters)
  • 2 teaspoons of brown sugar
  • 1 teaspoon of balsamic vinegar
  • 3 hamburgers
  • 3 buns
  • 1 tomato
  • 1/2 cup shredded lettuce
  • 3 tablespoons of barbecue sauce
  • 2 tablespoons mayonnaise
  • 1 teaspoon of mustard
  • 2-3 tablespoons of flour
  • salt pepper
  • Oil for frying

Instructions

  1. Peel and thinly slice 2 onions. Heat a teaspoon of oil in a skillet over medium heat, then add onion slices and fry lightly until the onions are translucent. Add approximately 1/3 beer and bring to a simmer until beer is cooked. Add brown sugar and balsamic vinegar, mix, add another 1/3 beer and cook for 5-10 minutes, until the onions are soft, lightly browned, and in a creamy sauce. Season with salt and pepper to taste. Remove from the stove and set aside.
  2. While the onions are cooking, prepare the crispy onion rings from the beer mix: mix about 2-3 tablespoons of flour and about 1/3 of beer. Season the dough with salt and pepper. Peel an onion and cut it into slices. I made thin slices, but you can make them wider. Add onion slices to beer batter and stir gently, making sure onion slices are covered in batter. Heat the oil for frying, then add the onion slices one by one. Make sure the onions have enough room to float in oil. Fry for about a minute on each side, or until the onion sounds golden and crisp, then remove it from the pan and place it on a plate, covered with a paper towel.
  3. Heat the pan and rub with a little oil. Put the patties on the grill and cook for about 4 minutes until golden, then flip and cook another two minutes on the other side. Remove from the pan and set aside. Cut the buns in half and place them in the pan for broiling for a couple of minutes. Remove from the pan.
  4. In a small bowl, mix mayonnaise and mustard. Wash and dry the tomato, then cut it into slices.
  5. Start putting together your burgers. Take the bottom bread slices and spread with the mayonnaise mixture. Add the burger on top and a slice of tomato, then top the braised onions with beer. Add about 1 teaspoon of barbecue sauce (used to be bought at the store), then top with some crispy onion rings and a little lettuce. Finish the burger with the top slice of bread and stick it with a bamboo stick or knife. To serve.
Nutritional information:

Calories: 757.86 Total Fat: 57.91 g Saturated Fat: 4.91 g Sodium: 913.39 mg Carbohydrates: 47.86 g Fiber: 3.9 g Sugar: 13.36 g Protein: 7.26 g

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