Ohio Brew Week is here once again. To celebrate, I thought it appropriate to share a beer recipe, because let's face it, beer is good with food but beer IN food? Incredible.
There are numerous chances to sample some local flavor this week - so check out the OBW website for a full listing of beers and events.
For the recipe below, I used one of my favorite Ohio Porters, Edmund Fitzgerald from Great Lakes Brewing Company.
Porter Burgers with Sweets + Beets
EDDIE FITZ BBQ SAUCE (makes about 2 cups)
- 1 tablespoon olive oil
- 1 medium onion, small dice
- 1/4 cup molasses
- 1 12 ounce can porter or stout
- 1/4 cup apple cider vinegar
- 1 can tomato puree (small can)
- 1 teaspoon red pepper flakes
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon cumin
- In a medium saucepan over medium heat add the olive oil and saute the onion until translucent, about 5 minutes.
- Add the molasses, beer, vinegar and tomato puree then stir to combine.
- Add all of the spices and allow the sauce to simmer on the stove for about 20-25 minutes until it has reduced into a thick glossy BBQ sauce. While simmering, keep an eye on the sauce and stir occasionally.
GRILLED PORTER PATTIES
- 1 pound ground beef
- 1 egg, whisked
- ¼ cup porter or stout
- 1 Tablespoon olive oil, plus extra for brushing the grill
- 2 teaspoons stone ground mustard
- 1 clove garlic, minced
- 1/2 teaspoon salt
- ½ teaspoon black pepper
- 4 burger buns
- Preheat the grill or pan to medium.
- Mix beer, olive oil, mustard, garlic, salt and pepper and slowly add to the beef.
- Lightly mix with a fork until it reached a consistency that can be formed into patties. Separate the mixture into four or more portions, then lightly roll each portion into a ball and press down to make a burger patty.
- Once preheated, lightly brush the grill with olive oil and place each burger patty down onto the oiled grill. Leave the patties for 4 minutes then flip and cook for another 4-5 minutes or desired doneness (4-5 minutes on each side should be cooked to medium).
- Remove the patties from the grill and assemble each burger with desired toppings
SWEETS + BEETS
- 2 medium sweet potatoes (try to look for long cylindrical potatoes)
- 4 medium beets
- Oil for frying
- Slice sweet potatoes and beets approx 1/8" thick
- Heat about 1-2 inches of oil in a skillet over medium heat
- Carefully place sweets + beets in hot oil with a slotted spoon or spatula
- Cook until golden brown on each side
- Remove from oil and dab between sheets of paper towel or newspaper.