The Cream City Burger

The Cream City Burger
[printable recipe]
serves 4

1 1/3 lb (4 large) fresh bratwurst links, casings removed
1 1/2 T butter
1 T extra virgin olive oil
2 large onions, thinly sliced
pinch of salt
½ cup Riverwest Stein beer (or another lager)
Beer cheddar sauce (recipe below)
4 pretzel buns

In large, heavy skillet over medium-high heat, melt butter and oil. Add sliced onions and a pinch of salt. Stir to coat onions with butter and allow to cook undisturbed for 5-10 minutes, or until beginning to brown.

Continue to cook onions, stirring occasionally, until well caramelized (turning down the heat if the onions appear to be browning too quickly).

Add beer to onions and stir to incorporate. Bring to a boil and allow to bubble until the alcohol flavor has dissipated and there is very little moisture left in the pan.  Set onions aside.

Form the sausages into four patties.  Preheat grill to high heat for direct grilling. When ready to cook, brush and oil the grill grate.

Place burgers on the hot grate and grill until cooked through, 6-7 minutes a side. To test for done-ness, insert an instant-read thermometer through the side of the burger into the center. The temp should be at least 160 degrees F for medium.

Place one burger on each pretzel roll. Top with onions and cheese.

Beer Cheddar Sauce
makes approximately 3 cups of sauce

4 T butter
4 T all purpose flour
1 ½ cups Riverwest Stein (or other lager) beer
¾ cup heavy cream
1 ½ cups Springside beer cheddar cheese, shredded

Melt butter in a medium saucepan over medium heat.  When butter is melted, whisk in flour.  Continue whisking and allow the mixture to cook for an additional 2 minutes.  Slowly pour in the beer and cream, whisking constantly.  Bring the mixture just to a boil and whisk until thickened.  Sprinkle cheese into the cream and beer mixture, whisking until smooth.

Beer cheese sauce can also be used as a sauce for pasta, a topping for nachos, or a dipping sauce for pretzels.

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