Beer Battered Burgers Recipes

Steps:

• Heat gas or charcoal grill. In medium bowl, mix all ingredients except buns, ketchup and pickles. Shape mixture into 6 patties, about 3/4 inch thick.
• Place patties on grill rack over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Add buns, cut sides down, for last 4 minutes of grilling or until toasted.
• Top burgers with ketchup and pickle planks; serve on buns.

Steps:

• Preheat a grill to medium high. Melt the butter in a medium saucepan over medium heat. Add the flour and mustard powder and cook, stirring, 3 minutes. Whisk in the beer and bring to a simmer; whisk in the half-and-half until smooth. Return the sauce to a simmer and cook, whisking occasionally, until thickened, 3 to 4 minutes. Stir in the cheese and horseradish until smooth; keep warm.
• Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the rolls, cut-side down, until lightly toasted, about 1 minute.
• Top the bun bottoms with the burger patties, cheese sauce, tomato and chives. Cover with the bun tops.

Steps:

• To quick-pickle the onions, mix them with a pinch of salt and the vinegar, then set aside. Mix all the ingredients for the tartar sauce, and set aside. Both can be made up to a day ahead and kept chilled.
• To make the batter, tip the flours and spices into a small bowl with a pinch of salt, then pour over the beer or fizzy water. Mix quickly until it just comes together with the consistency of double cream - don't over-beat (a few lumps are fine). Keep chilled until needed.
• Carefully heat the oil in a large wide pan like a wok, ensuring the pan is no more than two-thirds full, or heat a deep-fat fryer to 185C if you have a thermometer. The oil is hot enough when a drizzle of batter crisps in less than a minute.
• Working quickly, season the fish with salt, then dust in flour before dredging through the batter. Hold the fillet above the bowl of batter to let the excess drip back into it, then carefully lower into the oil. Repeat with the second fillet. Fry the two fillets for about 4 mins, turning once, until deep golden and crisp. Carefully lift onto a plate lined with kitchen paper to drain for a minute.
• To assemble, split each roll and spread both the top and bottom generously with the tartar sauce. Place lettuce on the bottom half, then add some pickled onions and a fish fillet. Top with gherkin slices, if you like, then serve straightaway.

Steps:

• 1. season the ground beef with your choice of seasoning
• 2. fry you hamburger until cooked through
• 3. dip in beer batter and deef fry until goldon brown
• 4. serve with or without a bun and your choice of toppings..enjoy

Steps:

• Fill a small Dutch oven with 3 to 4 inches of oil and heat over medium heat until a deep-frying thermometer inserted in the oil registers 325 degrees F. Line a large plate or baking sheet with paper towels.
• In a medium bowl, whisk together the flour, cornstarch, paprika, baking powder, garlic powder, onion powder, cayenne, 2 teaspoons salt and 1/2 teaspoon black pepper. Add 1 cup of the beer and stir until smooth, adding more beer a tablespoon at a time if necessary until the batter is the consistency of heavy cream. Set aside.
• Using kitchen towels, dry the potatoes thoroughly. Working in batches, slide the potatoes into the oil, being careful not to crowd the pan, and cook until lightly golden, about 5 minutes. Use a slotted spoon or skimmer to remove to the towel-lined plate and sprinkle with a few pinches of salt.
• Raise the oil temperature to 350 degrees F. Dip the partially cooked fries a few at a time in the batter to coat. Using a fork, slide the coated potatoes 1 at a time into the oil, about 6 or 8 in a batch so as not to overcrowd the pan. Use a metal skimmer or tongs to keep them separate, as they tend to cling together. Cook until deep golden brown, 2 to 3 minutes. Remove to fresh paper towels to drain. Serve immediately.

Steps:

• Preheat deep-fryer to 350 degrees F.
• Place frying pan or flat top grill over medium-high setting.
• Grab a medium size mixing bowl, and a whisk. Add 2 cups of cold water in mixing bowl and empty the contents of the batter mix in with water and mix together until batter is of pancake batter consistency.
• Take the ground chuck and shape it into 4 (1/3-pound) patties. Then grill on flat top or pan fry to your desired internal temperature. When burger is cooked remove the patties from pan or grill and set aside.
• Take hamburger buns and open them up and set them on the counter so that the insides are facing up. Place 1 piece of cheese on top of each side of all hamburger buns facing up. Spinkle diced onions on all bottom pieces. Then place 1 slice of tomato on the cheese on the top buns. Then put 4 slices of hamburger pickles on top of each tomato slice. Gently put the cooked hamburger patty on top of either of the buns and smash both the top and bottom buns together. The tighter the better!
• Take the hamburger and insert into the mixing bowl with batter and surround burger with batter.
• Place evenly coated burger bun with ingredients and burger patty into fryer. Remove burgers when outside coating of batter is a golden brown color. Serve with desired side item.