Serves: 4
Beer-1 Steak Sauce
2 large yellow onions, peeled and roasted in olive oil, salt, and pepper at 325°F (163°C) for about 4 hours
1 Tbs garlic, chopped
2 cup (16 fl oz/473 ml) dark beer
1 cup tamarind paste
2 cup brown sugar
¼ cup (2 fl oz/59 ml) fish sauce
2 Tbs tomato paste
1 orange, zested and juiced
1 cup (8 fl oz/237 ml) red wine vinegar
In a medium saucepan over medium heat, combine all the ingredients. Bring to a simmer, reduce heat to low and summer until reduced by half. Puree and strain through a fine sieve.
Jalapeño Cream Cheese
1 lb (454 g) cream cheese
3 jalapeños, diced with or without seeds (depending on how much heat you want)
1 tsp kosher salt
Combine the cheese, jalapeños, and salt, and mix well.
Chuck Burger
Four 6-oz (170 g) patties ground chuck
4 kaiser buns
Season the chuck patties and grill to your liking. Top each patty with 2 Tbs (1 fl oz/30 ml) of Beer-1 Steak Sauce, then smear each bun with cream cheese. Top each bun with a chuck patty, lettuce, tomato, onion, and pickle (as desired) and serve with Espelette Citric Salt Seasoned Kennebec Fries.
Beer suggestions: For the sauce, look for a classic Trappist dark ale such as Chimay Red, Rochefort 6, or Westmalle Dubbel—or go with any local brown ale that’s not overly roasty or bitter. To drink with the burgers, you could could reach for the same, or go with your favorite American pale ale or IPA.