English Style Brown Ale
Toasty malt and sweet caramel up front finishing with a nutty flavour, medium creamy carbonation, and mild hop bitterness.
1 kg lean ground beef
1 tbs worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
10-14 slider buns
100g aged cheddar, sliced
2 cups arugula or baby kale
Salt and pepper to taste
Condiments to your taste
In a large bowl, combine the beef, worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix together thoroughly. Shape into small burger rounds that are approximately the same diameter as the buns. Because the size of buns can be different, this will change the size and number of burgers you produce.
Heat a large saucepan over medium heat. Cook the burgers through, about 5 mins a side, and cover with a splatter screen. Once fully cooked, place a slice of cheese on each burger and cover with the splatter screen until cheese is melted. Repeat until the all the burgers are cooked.
To assemble the burgers, layer the burgers with the buns, condiments of your choosing (I used dijonnaise and ketchup), arugula and a burger patty.
Serves 10-14 burgers (depending on size of burgers).
Recipe courtesy of Wine, Food & Friends.