Photo by Tim O’Hara
Burgers, bacon and beer. Can it get any better? This extraordinary recipe featured in “Cooking with Beer in Colorado” was created by a dynamic duo: chef Justin Burdick from The Mainline Ale House, and brewer, Zach Wilson, from Purpose Brewing & Cellars (previously 1933 Brewing), both in Fort Collins. Cooking with beer is meant to be fun so don’t forget to enjoy that tasty brew you are holding while you are splashing it into the burger. As our beloved photographer, Tim O’Hara says, “a little for the meat, a little for you.”
CHEF’S NOTE:
This is an amazing combination of smoky flavors with the brown ale bacon jam. Perfect for summer time barbecue.
BREWER’S PAIRING:
Purpose Brewing Brown Ale
Brown Ale and burgers.
What’s better than that?
Christina Marie is the author of “Cooking with Beer in Colorado.”
BROWN ALE BACON JAM
PREP TIME: 20 minutes
12 SERVINGS (2 OUNCE)
Ingredients:
½ pound bacon, diced
3 red onion, diced
2 cups Purpose Brewing Brown Ale
2 cups brown sugar
3 tablespoons balsamic vinegar
Instructions:
1. Put bacon in pot on medium-high heat.
2. Once cooked half way, add diced red onion; reduce heat to medium.
3. Once onions are soft and translucent, add Brown Ale and brown sugar.
4. Let cook until the Brown Ale is reduced by half, then add balsamic vinegar.
5. Blend until smooth and let cool.
MAINLINE BROWN ALE BURGER
PREP TIME: 20 minutes
Ingredients:
½ pound ground chuck
1 Kaiser roll
1 leaf lettuce
1 slice tomato
1 slice red onion
3 ounces Brown Ale Bacon Jam
pinch salt
pinch black pepper
Instructions:
1. Season ground chuck with salt and pepper.
2. Hand form patty and cook to desired temperature.
3. Top with Brown Ale Bacon Jam, lettuce, tomato and onion.
4. Serve on buttered and toasted Kaiser roll.
