We love burgers around here — big, juicy burgers.
Turn Your Burger into a Beer Burger
That’s why we love these stout beer burgers. You see we top big burgers with a simple barbecue sauce made with one of Adam’s favorites — Guinness stout beer. It’s really easy to make, too — just throw the beer, vinegar, tomato puree, spices and some molasses into a saucepan and simmer until thick.
Forget Potato — Try Butternut Squash Fries
To go alongside the burgers, we made butternut squash fries. They’re so delicious — if you’ve ever had sweet potato fries, these are very similar. We fried them this time, but baking works, too.
- 1 tablespoon olive oil
- 1 medium onion, small dice
- 1/4 cup molasses
- 1 12 ounce can stout beer (Guinness)
- 1/4 cup apple cider vinegar
- 1 can tomato puree (small can)
- 1 teaspoon red pepper flakes
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon cumin
- 1 pound minced beef (80% lean, 20% fat)
- 1 egg, whisked
- ¼ cup Stout beer (Guinness)
- 1 Tablespoon olive oil, plus extra for brushing the grill
- 2 teaspoons mustard (Coleman’s Mustard)
- 1 clove garlic, minced
- 1/2 teaspoon salt
- ½ teaspoon black pepper
- 4 burger buns
- 1-2 large butternut squash
- 1 gallon canola oil
- salt and pepper
- In a medium saucepan over medium heat add the olive oil and saute the onion until translucent, about 5 minutes. Add the molasses, beer, vinegar and tomato puree then stir to combine. Add all of the spices and allow the sauce to simmer on the stove for about 20-25 minutes until it has reduced into a thick glossy BBQ sauce. While simmering, keep an eye on the sauce and stir occasionally.
- Preheat the grill or pan to medium.
- Add beer, olive oil, mustard, garlic, salt and pepper to the beef then lightly mix with a fork. Do not over mix. Separate the mixture into four portions, then lightly roll each portion into a ball and press down to make a burger patty.
- Once preheated, lightly brush the grill with olive oil and place each burger patty down onto the oiled grill. Leave the patties for 4 minutes then flip and cook for another 4-5 minutes or desired doneness (4-5 minutes on each side should be cooked to medium).
- Remove the patties from the grill and assemble each burger with desired toppings
- Add the oil to a large dutch oven or pot that is practical for frying and place over medium-high heat.
- Carefully peel and cut the butternut squash into fries. When the oil reaches 320 degrees, carefully place the butternut squash fries in the oil. Working in small batches, fry for 2 to 3 minutes until they are floppy. Remove the fries from the oil, drain, then cool to room temperature.
- Increase the temperature of the oil to 375 degrees. Place the fries back into the oil (again, in small batches) and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on some paper towel. Season with salt and pepper.
- Baked Butternut Squash Fries: Preheat the oven to 425 degrees. Toss the fries in a little olive oil, salt and pepper. Bake in the oven for 25 minutes or until golden brown, flipping the fries once during cooking.