1 1/2 pounds ground chuck
2 tablespoons beer
1/2 teaspoon hot pepper sauce
1/4 teaspoon Worcestershire sauce
Salt, pepper to taste
4 1/2-ounce slices brick cheese
4 hamburger buns
Sliced tomato and lettuce leaves, optional
Combine the ground chuck, beer, hot red pepper sauce, Worcestershire
sauce, salt and pepper in a large bowl. Form into four 6-ounce,
1-inch thick burgers. Cover the burgers with plastic wrap and
refrigerate up to several hours.
Grill the burgers over a medium grill or charcoal fire. Cook to
the desired doneness: 3 to 4 minutes on each side for rare, 5 to
6 minutes on each side for medium, and 8 to 9 minutes on each side
for well done. Top each burger with some of the beer-braised onions
and a slice of cheese and allow it to melt.
Toast the buns, cut side down, on the grill or in a non-stick
skillet until golden brown, about 1 minute.
Serve the burgers on the toasted buns with lettuce and tomato, with
the mushroom-beer ketchup on the side.
Beer-braised onions: Melt 1 tablespoon unsalted butter in a 3-quart
saucepan over medium-high heat. Add 1 large onion, thinly sliced,
and cook, stirring frequently, until tender, 5 to 6 minutes. Add
3/4 cup beer, 1 teaspoon sugar and 1/2 teaspoon salt. Cook until
all beer has been absorbed by onions and they begin to brown, 16
to 18 minutes. Stir in 1/4 cup beer and heat to a simmer. Serve
Mushroom-beer ketchup: Melt 1 tablespoon butter in 3-quart saucepan
over medium heat. Add 1 small onion, chopped, and cook until tender,
3 to 4 minutes. Stir in 1/4 pound sliced mushrooms and cook 3 to
4 minutes. Stir in 1/3 cup each beer and ketchup, 1 tablespoon
white vinegar, and 1/4 teaspoon each sugar and salt. Puree in
blender if desired. Return to saucepan and simmer until thickened,
about 12 minutes.