Wednesday, September 15, 2010

18 hour Guinness Burgers

I'll bet your wondering why so long for a few burgers. To be honest, it actually came as a surprise.  Our burger dinner was actually put off once due to the fact I never read the recipe all the way through. I did not see the additional hours required in the fridge after you make the patties.  The good thing about the recipe is that you can make in advance, so all you will need to do when your friends are over is just cook/grill.  This recipe delivers a lot of flavor.  We opted for hamburgers but the original recipe shows the beef patty served by itself with a butter garlic topping. 

Guinness Burgers
adapted from oui chef network

1 red onion
4 bacon slices
1 lb of ground beef
2/3 cup Guinness Stout
1 tsp creamed horseradish
1 egg
1/2 tsp paprika
2 heaping tbs flour
salt and pepper to taste

Night before:
Place your ground beef in a bowl and mix in Guinness.  Cover with plastic wrap and put in fridge for at least 12 hours.  Take your bacon slices and dice.  Then do the same with the onion.  Saute bacon and onion together until the onion is carmelized and the bacon is crisp.  Then drain off any excess fat.  Set aside in a bowl to cool.  Once cool cover with plastic wrap and put in fridge also.

Next day-6 hours prior to dinner
Take the beef out of the fridge and pour out any excess Guinness from the bowl, squeezing the meat and set aside.  Your egg will need to be beaten in another bowl.  In the beef bowl, you will mix in egg, paprika, onion bacon mixture and horseradish.  Once thoroughly combined, add salt and pepper along with the flour.  All seasoning should be evenly distributed.  Divide meat into four equal portions and form into patties.  Then place on baking sheet with parchment paper.  Put in fridge for 1-6 hours to firm up.

When you are ready to cook, you can use an oiled skillet and cook each side for 5 minutes or until done to your liking.  I elected to use a grill (heavily oiled) and it took about eight minutes on each side.  Since the Guinness stains the meat, you will need to check for doneness by seeing if they resist slightly in the center and are not mushy.

We actually marinated the meat for 24 hrs and left the patties in the fridge for 6 hours.  My husband really enjoyed these and we still have plenty of Guinness for more, so I am sure I will be making these again in a few weeks.