STEAK AND ALE BARBECUE BEEF

2 lbs. ground beef chuck, to serve six
1 large sweet white onion, about 3" diameter
3 slices stale or oven-dried rye bread
1/3 tsp. crushed caraway seeds 1/3 bottle ale, at room temperature
1 tsp. salt
1/2 tsp. freshly ground pepper
white of one fresh egg

Loosen the meat by spreading it on a mixing-board. Peel and scrape the onion.

Trim the crusts from the bread and combine it in a bowl with the onion pulp, caraway seeds, ale, salt, pepper and the meat. Work the mixture with your fingertips until the meat has assimilated the seasoning, bread-pulp and liquid.

Form the meat mixture into patties, beat the egg white lightly and brush on the patties.

Cook on the grill over moderate heat, turning the patties only once. Serve with crispy-toasted rye bread and ale.