Chicago Beer Burgers with Beer Braised Onions and Mushroom-Beer Ketchup
rec.food.recipes/Rebecca Radnor (1994)
Yield: 4 servings

1 1/2 pounds ground chuck
2 tablespoons beer
1/2 teaspoon hot pepper sauce
1/4 teaspoon Worcestershire sauce
Salt, pepper to taste
4 1/2-ounce slices brick cheese
4 hamburger buns
Beer-braised onions, recipe follows
Mushroom-beer ketchup, recipe follows, optional
Sliced tomato and lettuce leaves, optional

Gently but thoroughly combine the ground chuck, beer, hot red pepper sauce, Worcestershire sauce, salt and pepper in a large bowl. Gently form into four 6-ounce, 1-inch thick burgers. Cover the burgers with plastic wrap and refrigerate up to several hours.

Grill the burgers over a medium grill or charcoal fire. 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 non-stick skillet until golden brown, about 1 minute.

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

Beer-braised onions:
Melt 1 tablespoon unsalted butter in a 3-quart saucepan over medium-high heat. Add 1 large onion, thinly sliced, and cook, stirring frequently, until tender, 5 to 6 minutes. Add 3/4 cup beer, 1 teaspoon sugar and 1/2 teaspoon salt. Cook until all beer has been absorbed by onions and they begin to brown, 16 to 18 minutes. Stir in 1/4 cup beer and heat to a simmer. Serve hot.

Mushroom-Beer Ketchup:
Melt 1 tablespoon butter in 3-quart saucepan over medium heat. Add 1 small onion, chopped, and 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 beer and ketchup, 1 tablespoon white vinegar, and 1/4 teaspoon each sugar and salt. Puree in blender if desired. Return to saucepan and simmer until thickened, about 12 minutes.