Hamburgers with cheese curds, bacon and blond beer

  • Preparation 30 min
  • Cooking 15 min
  • Servings 2 huge burgers
  • Freezing I do not suggest

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Pickled onions

  • 1/2 cup water
  • 1/4 cup white vinegar
  • 1/4 cup cider vinegar
  • 1 tbsp. honey
  • 1 tsp. peppercorns
  • 1/2 tsp. salt
  • 1 red onion, thinly sliced

Burger patties

  • 500g medium-lean ground beef
  • 1 cup cheese curds, room temperature, coarsely chopped
  • 8 slices semi-crisp cooked bacon, coarsely chopped
  • 1 tbsp. brown sugar
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/4 cup lager
  • Salt and freshly ground pepper

Hamburger sauce

  • 1/4 cup mayonnaise
  • 2 tsp. sweet pepper sauce (Blue Dragon)
  • 1 tsp. Sriracha
  • Salt and freshly ground pepper

Ingredients

  • 2 large buttered hamburger buns
  • Arugula
  • Sliced tomatoes

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Preparation

  • Start with the pickled onions. In a small saucepan, except for the onion, place all ingredients, stir and bring to the boil, then remove from heat.
  • In a Mason jar, compact the red onion and pour the liquid over the top. Close the jar, mix well and let stand for 20 minutes! It’s that simple!
  • Place patties ingredients in a large mixing bowl, mix with your hands and shape into 2 large, flat patties.
  • Preheat BBQ to high, then reduce to medium. Oil the grates.
  • Place patties on heat and cook for 2 minutes. Rotate 45 degrees and continue cooking for 2 minutes. Turn meatballs over and repeat: cook for 2 minutes, rotate 45 degrees and cook for 2 minutes, or until meat is cooked. Toast hamburger buns.
  • On the bottom bun, spread a little sauce, place a small handful of arugula and place the patty on top. Add a slice of tomato, followed by a ton of pickled onions. Spread some sauce on the top bun, place on top and prick with a long pick!