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Back to Recipes Home.

Margaret Horn Burger

College: Liaison College Barrie

Student Name: Margaret Horn


Burger

In a bowl add ½ cup of beer to the veal and mix.  In a separate bowl add a ½ cup of beer and add paprika, cumin, salt and pepper.  Stir until dissolved.  Add this mixture to the veal and mix.  Let the mixture sit.

Sauté the bacon in a sauce pan with the oil to render the bacon fat.  Remove the bacon from the pan.  Sauté the shallot and onion until translucent in the bacon fat.  Add ¼ cup of beer to the pan to deglaze it.  Let this mixture cool before adding it to the meat mixture.  Add the oatmeal to the mixture and mix.  Place the meat mixture in the refrigerator to chill until ready to make patties.

Tapenade

Place the olives, capers, anchovies and garlic in a small food processor, and pulse to a coarse puree.

Pulse in the oil through the feed tube, adding just enough to achieve the desired consistency:  less oil for a spreadable paste, more for a sauce.

Store in a freshly sanitized, nonreactive container at cool temperature up to 3 hours.  Refrigerate up to 7 days.  Bring to cool room temperature before serving.

Soft Rolls

Mixing: Straight dough method.

Fermentation:  1 ½ hours at 80 F

Scaling and makeup:  3 oz braided rolls.

Baking:  400 F for 10 minutes. 

 

Grill the 2 oz patties on the BBQ grill and finish in a 400 F oven.

 

Ingredients

Burger:

Yields:  16 – 2 oz burgers

2 lb                  Delft Blue Veal, ground

1 bottle            Steam Whistle Pilsner 

1 tbsp               Hungarian Paprika

1 tsp                 cumin, ground

1 tsp                 salt

1 tsp                 freshly ground black pepper

1 cup               Quick Oatmeal, ground fine

1                         shallot, chopped fine

1/2 cup            red onion, chopped fine

6 oz                 bacon, chopped

1 tbsp               oil 

Garnish:

4                Portobello mushrooms, grilled and sliced

1                red onion, sliced fine into rings

4                Roma tomatoes, sliced

8 oz           iceberg lettuce, chiffonade

16 oz         Home-made ketchup

16 oz         tapenade (recipe to follow)

4                home-made pickles, sliced

 

Tapenade

Yields:  10-12 oz

4 oz           black olives, pitted

2 oz           capers in brine, drained

1 1/2 oz     anchovies packed in oil

½ oz           garlic, chopped

4-6 floz      Extra-virgin olive oil

Bread:

Soft Rolls

Yields:  4 lb 15 oz

1 lb 9 oz          water

1.5 oz              yeast, fresh

2 lb 10 oz        bread flour

0.8 oz              salt

4 oz                 sugar

2 oz                 nonfat milk powder

2 oz                 shortening

2 oz                 butter