Beef

Sliders with Beer-Glazed Caramelized Onions and Brie

NOW is it warm enough to grill where you live? I have my fingers crossed for you, but surely The Endless Winter of 2012-13 has got to be over for everyone now.

Hopefully. Because celebrating National Burger Month with snow on the ground? It just ain’t right.

We love our fancy burgers around here and have a few more to add to the menu this month. First up? Sliders topped with beer-glazed caramelized onions and brie.

Sliders with Beer-Glazed Caramelized Onions and Brie

By definition, miniature anythings are fancy. Add brie? TOTALLY Food & Wine-worthy. But the real stars here are the caramelized onions. Right at the end of cooking, they’re simmered in beer until a nice, syrupy glaze forms. It’s not just an excuse to open a beer, but it is an excuse if you need one.

For the beer, go with an amber or brown ale. If you’re not a beer drinker, you can skip the glaze… but maybe you try it anyway!

Sliders with Beer-Glazed Caramelized Onions and Brie

Grilled beef sliders go fancy with craft brew-glazed caramelized onions, fruit preserves, and brie. (Amber or brown ale recommended.)

Ingredients

  • For the onions:
  • 2 tsp olive oil
  • 1 large white or yellow onion
  • 1/2 cup beer (I used an amber ale)
  • For the sliders
  • 6 slider buns
  • Apricot preserves
  • 6 grilled slider patties (~2 1/2 oz precooked)
  • Brie, sliced

Instructions

  1. Heat olive oil in a large pan over medium-high heat.
  2. Cut the onion pole-to-pole and then slice into 1/4-inch half-rounds.
  3. Add all at once to the pan, reduce heat to medium, and let cook, stirring occasionally.
  4. If the onions get too dry before completely browning, add a couple Tbsp water and reduce heat even more.
  5. When the onions have browned to your liking, add the beer and let simmer until the beer reduces to a nice, syrupy glaze for the onions.
  6. To build the sliders, spread preserves onto the buns and top with a burger patty, slices of brie (cut to fit the slider), and a spoon of the onions.
  7. Serve warm.

Notes

Yields: 6 sliders

Source: Confections of a Foodie Bride

Estimated time: 40 minutes

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Breakfast Brisket Tacos

A couple of slices of leftover brisket? Leftover pico de gallo? Half an avocado? Eggs?

Congratulations – you’ve got all the fixins necessary for a breakfast taco worthy of celebrating Texas Independence Day today!

And perfectly enough, this weekend is totally Frito Pie weather here in southeast Texas. Although it’s almost never not the perfect weather for Frito Pie… or the day-after Frito Pie Burger.

Brisket Breakfast Tacos

Happy Independence Day, indeed.

Brisket Breakfast Tacos

Turn leftover brisket into breakfast tacos.

Ingredients

  • For the pico de gallo:
  • 2 roma tomatoes, seeded and chopped
  • 1/3 cup chopped red onion
  • 1 jalapeno, seeded and chopped
  • Handful of cilantro, chopped
  • Juice of half a lime
  • Salt
  • For each taco:
  • Flour tortilla
  • Scrambled egg
  • 1-2 slices of brisket
  • Cubed avocado
  • Hot sauce (optional)

Instructions

  1. Stir the ingredients for the pico de gallo together in a small bowl and set aside.
  2. Warm the tortillas and brisket in the microwave until hot.
  3. Top your tortilla with a scoop of scrambled eggs, brisket, avocado, and a dash or two of hot sauce.
  4. Serve hot.
  5. They also freeze well - wrap in plastic wrap without the avocado and pico; reheat in the microwave and then top with avocado and pico.

Notes

Yields: Servings vary

Source: Confections of a Foodie Bride

Estimated time: 10 minutes

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The Cranburger

Thanksgiving leftovers don’t have to suck. I mean they can, and after 3 days of the same exact thing, they usually do. But they can be reimagined in non-sucking ways. Take cranberry sauce, for instance.

Leftover cranberry sauce is something that I firmly believe can never be a bad thing. Cranberries themselves are good with chocolate, turkey, tequila, and even cheese. And cranberry sauce can be slathered on and in anything. Like hamburgers.

November sunset over west Houston

We’re “blessed” with the kind of weather that allows us to grill nearly year-round in southeast Texas. There are still plenty of times that I’d like to trade 10-day forecasts with a further-up-north friend – it really is a little depressing to need the AC on Thanksgiving. But being able to grill fajitas and enjoy a pitcher of Pomegranate Margaritas under a gorgeous, fiery Texas sunset is a trade-off that’s gets easier and easier to accept, the farther away we get from the oppressive heat of August. And September…

And let’s be real here. All but 3 days of October, too.

The Cranburger

But the weather has changed enough to allow a person to believe that the holidays are fast approaching and I can now get my annual overdose of cranberries and grapefruit and Christmas Vacation.

Fancy Burger Night last week was the perfect way to help use up some of the leftover cranberry-apricot chutney. And the little bit of brie that I somehow managed not to eat all by myself.

The tangy, barely sweet cranberry sauce is the perfect balance to the rich, buttery brie. We used ground beef for the burgers but ground turkey would be just as good, if not better!

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Eggs Benedict Burger

Once a week, we have Fancy Burger Night. We take a pound of lean ground beef and try to make it the unleanest thing we’ll eat all week. And that right there, that was my husband’s latest contribution, The Eggs Benedict Burger.

It’s part breakfast, part dinner, and part 75% arterial blockage. Okay maybe it isn’t that terrible for you…

Crispy bacon, a poached egg, and a spoonful of dreamy hollandaise sauce top a plain burger. Okay, it’s definitely that terrible for you.

Eggs Benedict Burger

Crispy bacon, a poached egg, and hollandaise sauce top this dinner-meets-breakfast burger.

Ingredients

  • For the hollandaise sauce:
  • 3 large egg yolks
  • 1 Tbsp water
  • 1 stick unsalted butter, cut into 8 pieces
  • Juice from 1/2 a lemon
  • Salt
  • Pepper
  • For the burgers
  • 1 lb lean ground beef
  • Salt
  • Pepper
  • Worcestershire
  • 3 eggs, fried or poached
  • 3 slices of bacon, cooked to a crisp
  • English muffins or burger buns

Instructions

  1. Heat grill to medium-high heat.
  2. In a heatproof bowl set over a pan of simmering water, whisk egg yolks with water, whisking vigorously, until mixture thickens, about 5 minutes.
  3. Remove from heat, and stir in lemon juice.
  4. Whisk in 1-2 pieces of butter at a time until melted.
  5. Season with salt and pepper. Keep warm over the doubler boiler, whisking occasionally and adding 1-2 tsp hot water if the sauce thickens too much.
  6. Season ground beef with a pinch of salt, black pepper, and a few dashes of Worcestershire.
  7. Divide ground beef into 3 equal portions and form into a patty.
  8. Cook on the grill 4-5 minutes each side, until cooked to desired doneness.
  9. Assemble on buns and top with crispy bacon, an egg, and a spoonful of hollandaise sauce.

Notes

Yields: 3 servings

Hollandaise sauce adapted from Gourmet

Estimated time: 30 minutes

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