Meadowlands Tailgate Burger with Bolero Snort
Serves: 8
Ingredients
8 Broad Street Butcher 100% beef burgers, 80% lean, 6 oz. each
8 slices sharp white cheddar cheese
8 sesame seed burger buns
1 bag kettle-cooked potato chips
1 cup Sweet & Spicy Beer Mustard (recipe below)
1 cup Crispy Fried Onions (recipe below)
1 jar pickled jalapenos
Directions
Cook burgers to desired doneness. Top each with a slice of cheddar during the last minute of cooking to melt.
Assemble burgers on the sesame buns: Top each burger with a handful of kettle-cooked potato chips, about 2 tbsp of beer mustard, a small handful of crispy fried onions, and a few pickled jalapeno slices, and serve!
Make-Ahead Sweet & Spicy Beer Mustard
Makes: 1 ½ cups
Ingredients
¼ cup Bolero Snort Meadowlands Lager
¼ cup yellow mustard seeds
1 tsp vegetable oil
1 tbsp minced garlic
2 tsp minced ginger
1 small jalapeno, minced
¼ cup apple cider vinegar
2 ½ tbsp honey
pinch of cayenne
2/3 cup whole grain mustard
Salt and pepper
Directions
1. Combine the yellow mustard seeds and beer in a small bowl, cover with plastic wrap or a lid, and let sit overnight in the refrigerator (12-24 hours).
2. In a small skillet over medium heat, add 1 tsp oil, the minced garlic, minced jalapeno, and minced ginger. Cook until softened and beginning to lightly brown. Let cool completely.
3. Combine the soaked mustard seed mixture, apple cider vinegar, honey, cayenne, whole grain mustard, and salt and pepper to taste in a blender or food processor to desired consistency. Then stir in the cooled jalapeno mixture.
4. Transfer to a jar or airtight container and store in the refrigerator for up to one week.
Make-Ahead Crispy Fried Onions
Makes: 2 cups
Ingredients
1 large onion, thinly sliced
1 cup milk
1 cup flour
1 tsp salt
½ tsp pepper
1 cup vegetable oil
Directions
Soak sliced onion in milk for 20 minutes.
Combine flour, salt and pepper in a small bowl.
Drain excess milk from the onions, then toss onions in the flour mixture.
Heat oil in a small pot over medium-high heat. Once the oil is hot, fry the onions in batches until golden brown and crispy. Let cool completely on a paper towel- lined plate.
Once cooled, transfer to an airtight container and store in a cool, dry place for up to 3 days.
