CONTEST MAIN DISH: Beer Burgers & Mushroom Beer Ketchup

BEER BURGERS
Adapted by BumbleBeeBoogie

1-1/2 pounds ground beef chuck
2 tablespoons beer
1/2 teaspoon hot pepper sauce, or less to taste
1/4 teaspoon Worcestershire sauce
Salt and freshly ground black pepper, to taste
4 1/2-ounce cheese of choice
4 large hamburger buns
tomato slices
beer-braised onion rings
butter lettuce leaves
mushroom-beer ketchup

Combine the ground chuck, beer, hot red pepper sauce, Worcestershire sauce, salt and pepper in a large bowl. Form into four 6-ounce, 1-inch thick burgers; don't over-compress the patties. Cover the burgers with plastic wrap and refrigerate up to several hours.

Grill the burgers over a medium grill, charcoal fire, or in oven broiler. Cook to the desired doneness: 3 to 4 minutes on each side for rare, 5 to 6 minutes on each side for medium, and 8 to 9 minutes on each side for well done.

Top each burger with some of the beer-braised onions and a slice of cheese and allow it to melt.

Toast the buns, cut side down, on the grill or in a oiled non-stick skillet until golden brown, about 1 minute.

Serve the burgers on the toasted buns with tomato slices, braised onion rings and lettuce with the mushroom-beer ketchup on the side.


BEER-BRAISED ONIONS: Melt 1 tablespoon of butter and 1 tablespoon of olive oil in a 3-quart Saucepan over medium-high heat. Add 1 large onion, peeled and thinly sliced; saaute, stirring frequently, until tender, 5 to 6 minutes.

Add 3/4 cup of beer, 1 teaspoon granulated white sugar and 1/2 teaspoon salt. Cook over medium heat until all of the beer is absorbed by onions and they begin to brown, 16 to 18 minutes. Stir in 1/4 cup beer and heat to a simmer.

MUSHROOM-BEER KETCHUP:

Melt 1 tablespoon butter and 1 tablespoon of olive oil in a 3-quart saucepan over medium heat. Add 1 small onion, peeled and chopped; cook until tender, 3 to 4 minutes.

Stir in 1/4 pound sliced mushrooms and cook 3 to 4 minutes.

Stir in 1/3 cup each of beer and ketchup, 1 tablespoon white vinegar, and 1/4 teaspoon each of sugar and salt.

Ladle the ketchup into a blender or food processor, and puree, if desired. Return the ketchup to the saucepan and simmer over low heat until thickened, about 12 minutes.