Wednesday, July 13, 2011

OHIO BREW WEEK {Porter Burgers with Sweets + Beets}



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)


Ingredients
:
  • 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
Directions:
  1. In a medium saucepan over medium heat add the olive oil and saute the onion until translucent, about 5 minutes.
  2. Add the molasses, beer, vinegar and tomato puree then stir to combine.
  3. 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

Ingredients:
  • 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
Directions:
  1. Preheat the grill or pan to medium.
  2. Mix beer, olive oil, mustard, garlic, salt and pepper and slowly add to the beef.
  3. 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.
  4. 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).
  5. Remove the patties from the grill and assemble each burger with desired toppings
Recommended Toppings: Eddie Fitz BBQ sauce, raw goat's milk cheddar cheese, greens and red onion.

SWEETS + BEETS

Ingredients:
  • 2 medium sweet potatoes (try to look for long cylindrical potatoes)
  • 4 medium beets
  • Oil for frying
Directions:
  1. Slice sweet potatoes and beets approx 1/8" thick
  2. Heat about 1-2 inches of oil in a skillet over medium heat
  3. Carefully place sweets + beets in hot oil with a slotted spoon or spatula
  4. Cook until golden brown on each side
  5. Remove from oil and dab between sheets of paper towel or newspaper.

1 comment:

  1. Love it. I made a chili with beer, cocoa, and molasses over the weekend. Next I'm going to try chocolate stout cupcakes. Beer in food is amazing!

    ReplyDelete