->Beer Burgers <-

1 1/2 pounds ground chuck

2 tablespoons beer

1/2 teaspoon hot pepper sauce

1/4 teaspoon Worcestershire sauce

Salt, pepper to taste

4 1/2-ounce slices brick cheese

4 hamburger buns

Sliced tomato and lettuce leaves, optional

Combine the ground chuck, beer, hot red pepper sauce, Worcestershire

sauce, salt and pepper in a large bowl. Form into four 6-ounce,

1-inch thick burgers. Cover the burgers with plastic wrap and refrigerate up to several hours.

Grill the burgers over a medium grill or charcoal fire. Cook to

3 to 4 minutes on each side for rare,

5 to

6 minutes on each side for medium, and 8 to 9 minutes on each side

for well done. Top each burger with some of the beer-braised onions

and a slice of cheese and allow it to melt.

Toast the buns, cut side down, on the grill or in a non-stick

skillet until golden brown, about 1 minute.

Serve the burgers on the toasted buns with lettuce and tomato, with

the mushroom-beer ketchup on the side.

1 tablespoon unsalted butter in a 3-quart

saucepan over medium-high heat. Add 1 large onion, thinly sliced,

5 to 6 minutes. Add

3/4 cup beer,

1 teaspoon sugar and 1/2 teaspoon salt. Cook until

all beer has been absorbed by onions and they begin to brown, 16

18 minutes. Stir in

1/4 cup beer and heat to a simmer. Serve

1 tablespoon butter in 3-quart saucepan

over medium heat. Add 1 small onion, chopped, and cook until tender,

3 to 4 minutes. Stir in

1/4 pound sliced mushrooms and cook

3 to

4 minutes. Stir in

1/3 cup each beer and ketchup,

1 tablespoon

white vinegar, and 1/4 teaspoon each sugar and salt. Puree in

blender if desired. Return to saucepan and simmer until thickened,

about 12 minutes.