The hamburger derives its name from the city of Hamburg, Germany and are believed to be a derivation of steak tartare, which is a raw minced beef patty. During the 17th century Russian ships brought recipes for steak tartare to the port of Hamburg which is where many northern Europeans departed from on their way to America during the European migration. Our recipe for the burger patty is 50% ground beef and 50% ground chuck. We use ground check because it has a greater fat content than ground beef so you get a more flavorful burger.
1/2 pounds ground beef
1/2 pounds ground chuck
1 large egg
1 tomatoes thinly sliced
1 white or red onion thinly sliced
5 slices of provolone cheese
8 hamburger buns
2 large russet potatoes
1 tablespoon Brew and Feed Brewpub Garlic Fries Seasoning
2 tablespoons olive oil
1/2 cup of mayonnaise
1/2 cup of ketchup
Pair with: Session IPA
Blend ground beef, ground chuck, egg and Brew and Feed Burger Seasoning in a bowl.
Form beef mixture into 5 patties
Put in refrigerator in a plastic bag separated by wax paper overnight to allow them to cool. This will allow them to stay well formed when cooking.
Grill patties for 4-7 minutes on each side until internal temperature reaches 160 degrees and juices run clear or until desired doneness is achieved. Add the cheese to the patties and grill until cheese is melted.
Preheat oven to 450 degrees
Cut potatoes into wedges.
Mix olive oil and Brew and Feed Brewpub Garlic Fries Seasoning together.
Coat potatoes with oil/seasoning mixture and place on a baking sheet
Bake for 45 minutes in preheated oven
Blend ketchup and mayonnaise in a small container to create a dipping sauce for the fries.
BEER PAIRING: Session IPA
This meal is very filling so a brew that is light and easy drinking pairs well with it. We recommend pairing a session IPA. Session IPAs have big flavor but are low in alcohol clocking in at less than 5% ABV.