Garage Project pickle lovers burger
Pure beef patties with mustard beer sauce and pickle beer zucchini pickles
Serves
4
Prep Time
10 mins
Cook Time
25 mins
Calling all Pickle lovers, this one is for you. Affectionately dubbed the "Tickle My Pickle Burger", this beef burger recipe uses Garage Project's Pickle Beer to make the ultimate pickle and mustard beer sauce.
Throw in a pure New Zealand beef patty, a slice of melting Swiss cheese, and a generous serving of Garage Project Pickle Beer zucchini pickles, and you're onto a real winner.
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ShareIngredients
500g Quality Mark beef mincei
4 burger bunsi
40g butter
8 slices sliced cheesei
½ onioni
choppedsalt and pepper
1 Tbsp tomato sauce
2 ½ Tbsp canola oil
1 Tbsp wholegrain mustard
¼ Tbsp smoked paprika
½ tsp white pepper
½ tsp ground nutmeg
1 Tbsp plain flour
150ml Garage Project Pickle Beer
½ tsp kosher salt
2 tsp sugar
2-3 courgette
300ml white vinegar
1 can Garage Project Pickle Beeri
150g white sugar
1 Tbsp peppercorns
whole or cracked1 Tbsp kosher salt
1 Tbsp yellow mustard seeds
optional
Method
Top and tail zucchini, and slice to your required thickness.
Make pickling liquid by combining remaining ingredients, set aside.
Throw into a large jar or small jars and simply pour pickling liquid over, make sure the zucchini is covered.
Chill and leave the pickles overnight, or for a minimum of 6 hours.
Get all the spices ready.
In a medium sauce pan (pot), heat up the oil gently on a low heat, add spices, slowly stir until fragrant, this will take a minute or two.
Add the flour, it will start bubbling, keep stirring, you want to cook the flour for a minute or so. Pour in 150ml of beer, make sure you keep stirring the sauce, otherwise the flour and spices will sink to the bottom and burn.
Cook for a further 4 minutes until slightly thickened, add salt and sugar and set aside.
Butter your buns and set aside. Turn your oven grill on.
Form the beef into 4 even patties.
Grab a pan, preferably a cast iron one, and bring up to a medium/hot heat.
Put a little oil on each patty, along with a generous amount of salt and cracked pepper.
Throw the patties in the pan and cook on that side until you can see the blood coming up through the middle of the patties.
Flip them over and put your sliced cheese on the cooked side, put a splash of water in the pan and cover with a lid for 30 seconds.
Remove and continue cooking to your desired temp. Put aside to rest.
Put the buttered buns under the grill and put the Mustard Beer sauce on a low heat if it has cooled. Watch them both carefully.
When the buns are nicely toasted, you are ready to put your burgers together.
Nutrition Information per Serving (308g)
This nutrition analysis is based on 4 serves.
