This beer-infused recipe from Toronto’s Beerbistro yields a juicy, full-flavored patty that’s not your average burger.
3 slices white bread
3 ½ lb. ground beef (regular grind)
1 cup Belgian blonde ale
3 Tbsp. fresh tarragon, chopped
Half a medium Spanish onion, finely diced
¼ cup Dijon mustard
½ cup ketchup
1 Tbsp. salt
½ tsp. ground black pepper
1 tsp. Tabasco
¼ tsp. Worcestershire sauce
Make fresh breadcrumbs by breaking sliced bread into 3 or 4 pieces, then blitzing in a blender or food processor until fine. Pour into a large mixing bowl. Place all the other ingredients in the bowl, and mix well until all the ingredients are evenly incorporated.
Divide the mixture into 6-ounce balls and squish into patties. These will seem a little soft but they will firm up on the grill while remaining juicy inside. Cover or wrap the patties and chill for at least 2 hours or, preferably, overnight to allow the meat to absorb the beer.
Prepare a charcoal or gas grill and, once it’s ready, brush the grilling rack with a little oil. Place the burgers on the grill and allow to cook almost half way through before you turn them or they will fall apart. Turn only once on the grill and do not squish with a spatula. Burgers should take about 3–4 minutes per side on a medium-hot grill.
Toward the end of cooking, toast hamburger buns over the fire. Makes 10 patties.