While it’s getting close to the end of August and today is Saturday, you still have time to prepare these fabulous recipes thate use Samuel Adams Boston Lager in the actual recipes. More than just the bottles of Sam Adams brews, this is a way to integrate the clean and distinctive flavor of the Boston Lager!!
Beecher’s Cheese Curd Pork and Beef Burgers with Boston Lager Serrano Chili BBQ Dipping Sauce Recipe by Kurt Dammeier Yield: 4 burgers
Ingredients:
For the Sauce
2 Lapsang Souchong teabags (approximately one tbsp. of loose leaf tea)
1 tbsp. neutral-flavored oil (i.e. canola oil)
1 ½ lbs. yellow onions, chopped (3 onions)
4 serrano chilies, chopped
12 garlic cloves, minced
12 oz. Samuel Adams Boston Lager
28 oz. canned crushed tomatoes
1 ¼ cup cider vinegar
3 cups pineapple juice
2/3 cup molasses
1 tbsp. chipotle powder
1 tbsp. red pepper flakes
1 tbsp. kosher salt
For the Burgers
1 lb. ground beef chuck
1 lb. ground pork
6 oz. Beecher’s cheese curds, chopped
¼ cup chopped parsley
2 tsp. kosher salt
½ tsp ground black pepper
1 red onion, sliced into ¼-inch rings
1 tsp. neutral-flavored oil (i.e. canola oil)
Directions:
For the Sauce
Cut open the teabags and pour the tea leaves into a small bowl, then discard the tea bags and set the leaves aside.
Preheat a large saucepan over medium-high heat, then add oil, followed by the onion and chilies.
Sauté, stirring frequently, for about 10 minutes until softened and browned.
Add the garlic and cook about 2 minutes until fragrant.
Add the tea and remaining ingredients, and bring to a boil.
Stirring occasionally, cook for approximately 50 minutes, until the mixture is reduced by half.
Puree the mixture using an immersion blender and keep warm until ready to serve.
For the Burgers
In a large bowl, lightly mix all ingredients until they are evenly combined. Divide the mixture into 4 balls, and toss each ball between your hands until they are uniformly but lightly packed. Gently flatten the balls into ¾ inch-thick patties and use your fingers to make a ¼ inch thick depression in the center of each patty – this will help keep the burgers flat when they are grilled. Set aside in the refrigerator until ready to grill.
Toss the onion rings with 1 tsp. of oil, and salt and pepper to taste. Preheat a grill on high for 15 minutes and grill the onions until slightly charred, then set aside.
Grill the burgers for 5-10 minutes per side, or to desired doneness.
Serve the burgers on lightly toasted buns, topped with grilled onions and with the warm sauce on the side.
Boston Lager Potato Salad
Yield: 6 servings
Ingredients
36 ounces Samuel Adams Boston Lager
1 ½ pounds Yukon Gold Potatoes
¼ cup diced Red Bell Pepper
¼ cups diced Celery
2 tablespoons chopped Scallion, white and light green parts
2 tablespoons diced Red Onion
2 tablespoons Dijon Mustard
1 teaspoon drained capers
Directions
In a large pot, bring the lager to a boil over high heat.
Immediately reduce the heat to medium so that the beer simmers.
Add the whole potatoes, let the beer return to a simmer, and cook for 20 to 22 minutes or until fork tender.
Drain and set aside to cool for about 10 minutes or until cool enough to handle, but still hot.
Peel the cooked potatoes and cut into 1-inch-thick cubes.
Transfer the potatoes to a mixing bowl.
Add the peppers, celery, scallions, onions, mustard and capers and toss to mix.
Let the potato salad rest for about 15 minutes for the flavors to develop and then serve while still warm.
With summer running out of time (though not here in Los Angeles) and Labor Day just a week away, now’s the time to be figuring out what’s hitting the grill and who you are inviting to partake in these fabulously tasty recipes!
Don’s miss the last hurrahs – and sunsets- of summer and celebrate these days with Samuel Adams Boston Lager brews. If there is another flavor in the Sam Adams family of beers that you prefer, get those for sipping. Use the Boston Lager for the cooking!
Let me know if you try these recipes!! I would love to see photos on twitter.com/lastory
Stevie Wilson,
LA-Story.com
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