Stout Beer Burger Recipe with Butternut Squash Fries

Directions

• Make Burgers

Heat the grill to medium (or place a grill pan over medium heat).

In a large bowl, stir the olive oil, egg, beer, mustard, garlic, salt and pepper. Add the beef and gently mix until blended. Form beef into four hamburger patties. Use your thumb to imprint a dimple into the middle of each burger. (This prevents the middle of the burgers from puffing up while cooking).

Lightly brush the grill with oil and place each burger patty down onto the oiled grill. Leave the patties for 4 minutes, flip and cook for another 4 to 5 minutes or until desired doneness (4 to 5 minutes on each side should be cooked to medium). Transfer burgers to a plate and top with cheese, loosely cover with aluminum foil and rest 5 minutes.

Place a handful of arugula on the bottom of each bun. Add the burger, spoon stout barbecue sauce on top and finish with sliced onion and tomato.

• Make Barbecue Sauce

Heat oil in a saucepan over medium heat. Add onions and cook until softened, about 5 minutes. Stir in the molasses, beer, vinegar and tomato puree, red pepper flakes, cumin and the sugar. Bring to a simmer. Add salt and pepper to taste — we usually add about 1/2 teaspoon of salt and 5 to 6 grinds of black pepper.

Reduce the heat to medium low and cook at a low simmer until the sauce thickens into a glossy sauce, about 20 minutes.

• Squash Fries

Pour oil into a deep, heavy-bottomed pot with a lid. Do not fill the pot more than 1/2 full with oil. Heat oil over medium-high heat to 320 degrees.

Set a rack on a baking sheet or tray.

Cut the squash in half, and then into long fries. Working in small batches, fry the squash fries in the oil until floppy, about 3 minutes. Transfer to the rack to drain.

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, 2 to 3 minutes. Transfer to the rack to drain. Season with salt and pepper.