Everyone I know loves a good grilled burger, and this recipe for Pub Burgers with Beer Seared Onions is a winner! For this recipe, I used Aussie Beef, and it really was delicious. The beef is so rich you don’t need a lot of seasoning (but I’ve never let that stop me before!) The onions are super easy and have such a great flavor, you’ll want to make these for other recipes as well (they go great with lamb and steak!) It’s easy to make them on the grill in a cast iron skillet, so you won’t have to mess up the kitchen (and keep the heat down in the summer!) The main seasoning I used for this is my Grillin’ Shake. Click the link to get that recipe. I always make a double batch and keep it in a resealable jar as it’s a great season-all!
For cooking the onions, I used Banner Butter Roasted Garlic, Basil and Parsley Butter. Banner butter is a small butter maker in Georgia, and they make absolutely terrific butter. They sent me some butter to try for a few recipes, and I’ve fallen in love with them. Do yourself a favor and order some of their Cinnamon, Cardamon and Ginger Butter. I’m sure there are lots of recipes that I could use it in but I literally haven’t gotten past just spreading it on some bread. It’s utterly fantastic.
SETTING UP YOUR GRILL.
This is not a recipe that calls for a true “two zone fire.” I simply put most of the coals on one side of my grill, but I wanted the whole grill warm with a good hot zone. I have a cast iron skillet with a non-stick surface that I use a lot when cooking on the grill. Any cast iron will work, but this makes clean up a snap, so I use it pretty often on the grill. (When using non-stick surfaces, make sure to use silicone tongs or spatulas so as not to damage the surface.) I preheat the skillet over the hot side a few minutes before starting cooking.
SIMPLE STEPS FOR A GREAT PUB BURGER!
Making these are simple. Mix your burger meat with the seasonings and beer. While the grill is at its’ hottest, I cook my onions. Then, move to a cool spot and cook your burgers. Then, toast your buns while the cheese is melting on your burgers. (Oh, and get some good, delicious buns for these. I found some wonderfully fresh pretzel buns that were fantastic. These Pub Burgers deserve good buns!) See, simple and delicious. Y’all enjoy! ~ Melissa
RECIPE: Pub Grass Fed Burgers with Beer & Banner Butter Seared Onions
1.5 lbs ground lamb
4 thick slices cheddar cheese
1 tsp hot sauce
1 tsp minced garlic
1 tsp Worcestershire sauce
¼ cup Stout beer
2 tsp Grillin’ Shake or your favorite grill seasoning
In a mixing bowl, mix ground lamb with all ingredients except Grillin’ Shake and cheese. Form into 4 patties. Season exterior of patties with Grillin’ Shake. On a hot griddle, cook burgers until desired doneness is reached, usually about 3-4 minutes per side if you want medium. As burgers are finishing, top with cheese. While cheese melts, toast buns. Place burgers on bun, top with Beer Seared Onions and serve.
Beer Seared Onions
In a hot skillet or on a griddle, melt butter and add onions. Sear onions until beginning to turn translucent. Make onions into a mound, and pour half of beer into and around them. Allow beer to steam off, then repeat with remaining half of beer.