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A.C.E: Artery Clogger Exceptionale

Beer & Burger Challenge June 2012 

College: Liaison Brampton

Student Name: Cindy Antlej


Chili Pilsner Bun, Delft Blue Veal Patty served with deep fried Compound Peanut Butter, Candied Bacon Strips, Garlic Aioli and baby greens.


Chili Pilsner Bun

  • Stir yeast in the warm water and let sit for 5 minutes. 
  • Combine all the ingredients in a large bowl and mix.
  • Knead the dough for another 5 to 7 minutes, adding flour little as needed until dough is no longer sticky. 
  • Place in a greased bowl, cover with plastic film and let proofed until double in volume.
  • Punch down the dough, divide into 4 slider buns, cover and let proof until double in volume.

Bake in a preheated 425˚F oven.  Bun sounds hollow when tapped.

Veal Patty

  • Sweat onion and garlic.  Cool the onion mixture.
  • Add the parsley, onion and garlic to the ground veal and season.  Pan sear a tiny piece to check for seasoning. 
  • Divide the meat into 4 equal size patty and pan sear on medium heat until cooked.


Compound Peanut Butter

  • Form peanut butter into a log and roll in parchment paper.  Freeze.
  • Spread room temperature butter on a piece of parchment paper. Once the peanut butter log is frozen, lift off parchment and place on spread butter.  Roll so that butter covers the peanut butter.  Freeze.
  • Combine all the ingredients for the beer batter and mix.
  • Slice the frozen compound butter log to ½ inch thickness.  Dip in beer batter and deep fry (375˚F) until golden brown.



  • Rub bacon with spice mix
  • Bake at 400˚F until crispy.



  • Mix egg yolk and roasted garlic in a bowl, slowly whisk in oil.
  • Add lemon juice and season to taste.





1.5 oz warm water

1.5 oz Steam Whistle Pilsner

3 tbsp of chili sauce

1 tsp Active dry yeast

5 oz bread flour

Pinch of salt


Veal Patty

1.5 oz Delft Blue ground veal

1 small onion, diced

1 garlic clove, minced

Chopped parsley

Salt & Pepper to taste

Compound Peanut Butter

½ cup peanut butter

1 cup butter, room temperature


Beer Batter:

1cup flour

6 oz Steam Whistle Pilsner

1tsp baking soda

Pinch of salt



Secret spice rub

8 – 10 bacon slabs



1 egg yolk

½ cup canola oil

1 tbsp roasted garlic

½ tsp lemon juice

Salt & Pepper to taste