Grilled Burgers with Hoisin-Stout Beer Sauce
Serves 4
While some of us are year-round grillers, there is still something exceptional about that first barbecued hamburger as spring arrives on our doorstep. Nature is coming alive; and this is a great time to brush off the ‘cue, slap out some homemade patties and fire things up. With a hoisin-stout sauce on hand, these burgers will launch you into the official grilling season with true taste.
QUICK TIPS
> If you haven’t used your barbecue since last season, make sure you give it a thorough cleaning, check all the gas hoses for leaks, lubricate control knobs.
> Check the burner for clogging, or replace with a new one.
> Check condition of lava rocks, replace if they are clogged with grease and food oils from last season’s grilling.
What You Need
• 4 premade, or homemade hamburger patties
• 4 hamburger rolls, toasted or lightly grilled
• 12 cucumber slices, thinly sliced
• 4 leaves lettuce
To make the sauce:
• 3 tablespoons hoisin sauce, divided
• 2 cloves garlic, minced, divided
• 2 teaspoons sesame oil
• 2 tablespoons onion, minced
• ½ cup stout beer
• 1 ½ teaspoons cornstarch
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
Directions
1 Prepare grill.
2 While grill is heating, make sauce. In small saucepan, warm sesame oil over low heat. Stir in 2 cloves minced garlic and onion pieces; cook until aromatic, about 2 minutes. Stir in hoisin sauce, soy sauce and stout beer. In small bowl, dissolve cornstarch in rice wine vinegar; stir into beer sauce. Increase heat to medium; bring sauce to a simmer. Let bubble for about 2 minutes until well thickened. Set aside until ready to serve.
3 Grill burgers to desired doneness. Place burgers on rolls; brush with sauce. Top with cucumbers and lettuce leaves. Serve remaining sauce on the side, if desired.
Nutritional Information, Per Serving (based on extra lean ground beef): 456 calories; 21.7 g fat; 7.3 g saturated fat; 34.2 g carbohydrate
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