Tank Burger

Ingredients

Burger Patty

• 1-pound ground chuck

• Salt and black pepper to taste

Caramelized Beer Onions

• 1 tablespoon butter

• 1 sweet onion sliced

• ¼ cup beer

• 2 teaspoons brown sugar

Burger sauce

• ¼ cup mayo

• 1 tablespoon Dijon mustard

• 1 tablespoon Horseradish

• 1 teaspoon Worcestershire sauce

• ¼ teaspoon ground black pepper

Burger Assembly

• 2 slices sharp smoked Cheddar cheese

• 2 pretzel buns toasted

How to Make This Recipe

Caramelized beer onions

1. Place butter in a large skillet set over medium heat and add sliced onions. Slowly cook the onions until caramelized, approximately 30 minutes. Stir as needed to prevent burning. The onions are done when they are dark brown and sticky.

2. Add the beer and brown sugar to the skillet with onions and deglaze the burnt on fond by scraping the bottom of the pan as you stir the liquid into the onions. Continue to cook until the liquid evaporates and the beer soaks into the onions for approximately 2-4 minutes.

3. Place caramelized onions into a small bowl and set aside.

Pub Burger

1. Divide the raw ground chuck into two half pound chunks and press flat to form a patty slightly wider than the width of your bun. Press a small indentation into the center of your patty to help it cook evenly and prevent puffing. Dust the patties with salt and black pepper to taste.

2. Place the raw patties into a large skillet set over medium heat and cook for 2-4 minutes per side, or until the burger is done to your liking. Flip once after the bottom is nicely seared and do not press the patty as it cooks.

3. Top the patties with a slice of cheese after flipping and allow the cheese to melt and the burger patty finishes cooking.

Burger sauce

1. Mix together all of the ingredients for your special sauce in a small bowl and set aside.

Burger Assembly

1. Place the cooked burger patty on the bottom toasted bun and top with a generous amount of caramelized onions. Smear the burger sauce on the inside of the top bun and place it on top of the burger. Serve immediately.

NOTE

• Pub burgers are gourmet burgers that can be served with a range of toppings and typically include a half-pound patty or larger. In my pub burger recipe, I use melted smoked sharp Cheddar cheese, beer-soaked caramelized onions, and a horseradish mayo mustard sauce that complements the richness of the burger on a pretzel bun.

• Although Guinness is my preferred beer for this recipe, you can also use a nice Amber ale or an inexpensive lager, and still achieve great results.

• It's crucial to avoid rushing the caramelization process when cooking onions, as this can cause them to lose sweetness. The sugars in the onion are slowly released during cooking, so it's best to take your time.

• For those who enjoy it, crispy bacon can be a fantastic topping option for this burger or even added with the onion to make an awesome bacon-onion jam. However, this is an optional addition, and the burger will still taste great without it.