By: Alison Silveira
TGIF! Today is International Beer Day! To mark the occasion, I would like to share with you a few special beer-themed recipes courtesy of HelloFresh. What is HelloFresh? It’s a company that delivers healthy meal plans right to your door, making everyday cooking a breeze! They provide delicious recipes, locally sourced fresh ingredients and take care of all the shopping, measuring and delivering.
Celebrate this special day by making scrumptious Juicy Lucy Burgers and Purslane Stew. Enjoy International Beer Day. Cheers!
Juicy Lucy Burger with Tomato-Onion Jam and Charred Baby Gem Lettuce (pictured above)
The decadent Juicy Lucy burger is not for the faint of heart. Stuffed on the inside with oozing cheddar cheese, this burger does not mess around. Charring the baby gem lettuce is the secret technique to making this summery salad.
- 600 g ground beer
- 1 cup shredded cheddar cheese
- 2 plum tomatoes
- 2 small red onions, thinly sliced
- 4 garlic cloves
- ¼ cup balsamic vinegar
- 2 heads baby gem lettuces
- 2 tbsp mayonnaise
- 2 tbsp ketchup
- 4 brioche buns
- 2 tsp sugar
- Olive or canola oil
1. Prep: Preheat oven to 400°F. Wash and dry all produce. Core, seed and dice the tomato. Remove 2 outer leaves from each gem lettuce and set aside. Quarter the remaining lettuce lengthwise. Mince the garlic.
2. Char the lettuce: Heat a large pan over high heat. Add the lettuce quarters to the dry pan, cutside down, and cook for 1-2 minute, until charred. Turn to char on other cut-side, then remove from the pan.
3. Make the tomato-onion jam: Heat a drizzle of oil in the same pan over medium heat. Add the red onion to the pan and cook, tossing for 4-5 minutes, until softened. Add the diced tomato, sugar and half the balsamic vinegar to the pan. Cook for another 4-5 minutes, until the tomatoes breaks down and the sauce is thick and jammy. Season with salt and pepper and transfer to a small bowl. Wipe the pan clean.
4. Assemble the burgers: Meanwhile, divide the ground beef into 4 portions and flatten each portion into a 6-inch wide circle. Divide the cheddar cheese between centres of each circle and fold up the edges around the cheese. Seal the meat around the cheese and lightly press into a 4-inch wide patty shape. Season with salt and pepper.
5. Cook the burgers: In the same pan, heat a drizzle of oil over medium- high heat. Add the burgers and cook for 3-6 minutes per side, until cooked to desired doneness. (TIP: Inserting a thermometer into cooked meat should display an internal temperature of 160°F.) Don’t worry if some of the cheese leaks out, it’ll still taste delicious!
6. Make the balsamic dressing: Meanwhile, halve the buns and toast them in the oven for 2-3 minutes, until golden brown. In a small bowl, whisk together half the mayo, remaining balsamic, a large drizzle of oil and as much minced garlic as you like.
7. Assemble and serve: Layer the buns with burgers, tomato-onion jam and lettuce leaf. Spread with ketchup or mayo to taste. Serve with the charred romaine drizzled with balsamic dressing. Enjoy!
Purslane Stew with Meatballs Stewed in Brand Saison Beer
- 12 meatballs
- 4 garlic cloves
- 2 onions
- 4 tsp. rosemary
- 300ml Brand Saison beer
- 1.2kg Soprano potatoes
- 2 Kohlrabi
- 300g Purslane
- 1½ tbsp. butter
- 2 tbsp. flour
- A dash of milk
- 2 tsp. mustard
- Salt & pepper to taste
1. Heat the butter in a frying pan and fry the meatballs until golden-brown (about 5 min) on medium heat. Meanwhile, chop the garlic and onion finely.
2. Take the meatballs out of the frying pan and set aside. Switch to low heat, add the onion, garlic and rosemary and stir for a minute. Add the flour and stir for one more minute. Add the right amount of beer and 25 ml water per person, stir until smooth. Add the meatballs to the pan and cook, covered, on low heat for 20 minutes. Bring to taste with salt and pepper.
3. Heat 500 ml water per person in a pan with lid for the potatoes (soprano) and kohlrabi. Meanwhile, peel the potatoes and kohlrabi and cut them into wedges. Add to the boiling water and let it cook, covered, for 15 minutes until ready. Drain the potatoes, save a little bit of the water and keep apart.
4. Mash the potatoes and kohlrabi to a stew. Add a dash of milk and/or the retained water to make it a bit more creamy. Add the mustard and bring to taste with salt and pepper. Tear the purslane into smaller pieces and mix most of it with the stew.
5. Divide the stew and meatballs onto the plates. Garnish with the rest of the purslane and sauce.
For more information on HelloFresh, visit: hellofresh.ca.