Butter Burgers With Beer Cheese Sauce Recipe

By angelica9 comments
impressive burger recipes

Butter Burger With Beer Cheese Sauce And Bacon

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Ingredients

Directions

  • 4 tablespoons unsalted butter, plus additional for toasting buns 

  • 2 pounds ground chuck 

  • Kosher salt and freshly ground pepper 

  • 2 tablespoons vegetable oil

  • 4 thick slices Cheddar or American cheese

4 pretzel buns 

Beer Cheese Sauce:

    1. For the burger: Preheat the oven to 350 degrees F.
    2. Place the bacon on a rimmed baking sheet and bake until golden brown but not completely crisp, 15 to 20 minutes. Keep warm for the burgers.
    3. For the beer cheese sauce: Meanwhile, melt the butter in a heavy-bottom saucepan over medium heat. Add the onions and cook until soft, 2 to 3 minutes. Add the flour and cook, stirring, until the roux starts to brown, about 2 minutes. Whisk in the beer until smooth.
    4. Reduce the heat and cook until the beer begins to reduce and the alcohol is cooked out, 4 to 5 minutes. Add the cream and garlic and continue to cook, stirring continuously, until the sauce thickens, about 10 minutes. Remove from the heat and season with 1/2 teaspoon salt and some pepper; gradually whisk in the cheeses until melted completely. Keep warm. Note: This recipe makes about 4 cups of cheese sauce, more than needed for the burgers. Refrigerate the extra for up to 3 days.
    5. To make the burgers, cut the butter into four 1/2-inch thick pieces and set aside, taking care to keep them cold. In a medium bowl, gently fold the ground beef with 1 to 2 teaspoons salt and some pepper to season, and divide into four equal portions. Form each portion of meat into a ball and press your thumb into the center. Place a cold slice of butter into each indent and cover over with some meat, pressing each ball into a patty so the butter is in the center. Hold the patties on a plate for cooking.
    6. Heat a grill pan over medium high heat, and brush with oil. When the pan is hot, add the patties, spacing them evenly. Cook on one side until browned, about 5 minutes, and then flip the patties and cook to desired doneness, adding the cheese slices in the last 2 minutes.
    7. Butter both sides of the pretzel buns and place on the grill pan, cut-side down. Grill until golden brown and toasted. Place the buns onto plates, and place the patties onto the toasted buns. Top each burger with 2 bacon slices and 1/4 cup beer cheese sauce. Serve immediately. 

This burger was delicious and beyond juicy. You literally add a tablespoon of butter to the center, so already you’re talking about a decadent burger. I also love how it is foolproof to cook because even if you like a buger well done (I don’t, but if you do), it will still be satisfying and not dried out.  I love pretzels and beer cheese sauce as bar snacks, so it made as the perfect bun for this particular burger. The beer cheese sauce in addition to sliced cheddar AND bacon. Well, you may want to check your cholesterol afterward, but it is worth it.

Pretzel Mozzarella Sticks

easy appetizer recipes- pretzel mozzarella sticks Save

Ingredients

Directions

  • 3 to 5 large eggs 

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  1. In a food processor, process the pretzels into fine crumbs and transfer to a shallow dish.
  2. In a separate shallow dish, whisk together 3 eggs and 1/4 teaspoon salt to create a smooth egg wash.
  3. Line a cookie sheet with parchment. Dip the mozzarella cheese chunks into the egg wash, coating completely, and then into the pretzel crumbs, coating the cheese completely on all sides. Transfer to the prepared cookie sheet. Let the cheese stand for 5 minutes to set the coating, and then repeat the process, adding more eggs to the egg wash if necessary. When all the cheese is coated again, return to the cookie sheet and transfer to the freezer. Freeze the cheese for at least 2 hours and up to overnight. The longer the cubes freeze, the better they will fry.
  4. In a large bowl, blend the mayonnaise with the milk, chili sauce, vinegar, dill, parsley, garlic powder, garlic salt, onion powder, 1 teaspoon salt and 1/2 teaspoon black pepper until smooth, about 2 minutes. Refrigerate the dip until ready to serve.
  5. Heat the oil in a Dutch oven on the stovetop or in an electric fryer to 350 degrees F. Remove the cheese from the freezer. Fry a few pieces at a time until crispy brown, and place them onto a paper towel-lined cookie sheet to drain. Serve immediately with the spicy ranch dip.
  6.  

These Pretzel Mozzarella Sticks were so easy to make and really impressive to those you feed. It’s 3 ingredients: that firm mozzarella, crushed pretzels, and eggs. The double coating is definitely a necessity and it may be a little time consuming on the assembly line but overall once it’s in the fryer it is done in minuets. Really tasty too, especially with the homemade ranch.

Deep Dish Pecan Pie

pie recipe - deep dish pecan pie Save

Ingredients

Directions

  • 1 cup stout beer or other dark beer 

  • Caramel Sauce:

  1. Preheat the oven to 325 degrees F. Spray the inside of a 9-inch springform pan with nonstick cooking spray.
  2. Roll out the pie crust, place into the prepared pan and prick the bottom with a fork. Fill the crust with chopped pecans. Transfer to the refrigerator until the filling is done.
  3. In a medium bowl, whisk together the honey, dark brown sugar, eggs and egg yolks until smooth. Whisk in the beer and allow the foam to settle.
  4. Stir the melted butter into the flour in a separate bowl until smooth and lump free. Whisk the butter mixture into the sugar filling until well combined.
  5. Remove the crust from the refrigerator and fill with the sugar mixture. Place the pie in the center of the oven and bake until the center is set, 50 to 55 minutes. It will still move a little but it won’t roll in the pan. Remove from the oven and cool to room temperature before serving. Serve with the Caramel Sauce.

Caramel Sauce:

Yield: 2 cups
  1. In a large saucepan over medium-high heat, combine the sugar and 1/4 cup water. Add the lemon juice, and brush down the sides of the pot with a wet pastry brush to remove any sugar crystals from the sides of the pot. Bring to a boil. When the sugar starts to turn brown, after about 7 minutes, slowly pour in the cream, whisking constantly. The sauce will bubble dramatically so be careful. When the cream is incorporated, return to a boil, stirring constantly. Once it has returned to a boil, remove from the heat and whisk in the butter, stirring until melted.
  2. Serve immediately or cool completely and store at room temperature in an airtight container for up to one week.

Maybe not the best for your beach bod, but adding this burger to your summer grilling mix along with these easy and quick pretzel mozzarella sticks and delicious pecan pie….

You may want to skip meals that day to make room but this meal is worth every calorie.

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