- Place a heavy skillet on medium heat.
- Warm butter and olive oil in skillet.
- Add sliced onions, thyme and garlic. Stir occasionally until onions are soft, about 5 minutes.
- Place beef in a bowl and add salt and pepper to taste.
- Using your hands, knead meat and roll between hands to create fist sized balls and put them on a plate.
- In a large bowl, combine Dijon mustard, Worcestershire sauce and the beer. Whisk with a fork.
- Take four balls of meat at a time and flatten into a patty and place them into the hot pan, moving onions to the side. Increase the heat to medium-hot and let the patties cook for 6-8 minutes, flipping halfway.
- After the patties have cooked for 3-4 minutes each side, pour the beer mixture into the pan slowly and mix around with a spoon. The mixture will froth up and boil.
- Allow the burgers to cook in the liquid for 4 minutes or more depending on the thickness of the patty.
- Once done, remove the patties from the pan to cool. Allow the braising liquid to boil down for a bit of time. It is ready when it is glossy and gravy-like.
- Toast your buns and prepare your burger fixings.
- Make burgers to your liking and spoon the onions and braising liquid over top.
Suggested Pairings: You can’t go wrong with a serving of beef sliders and a thirst quenching style of beer like a Helles. Depending on what you put on your burger you can mix it up. Experiment!
What beer did you pair with this recipe? Let us know using the hashtag #CheersCanada.