If you are a fan of the show Bob's Burgers you'll appreciate this one. We picked up the recipe box which contains "real recipes for joke burgers." We thought it would be fun to do a few of these.
This recipe is a feta-stuffed burger topped with diced chives and a creamy sour cream and mustard spread. You can also add pickles for wheels (because it's a car, get it?)
In this case, we didn't use beer in the recipe itself, but burgers and beer are just a naturally great pairing. in this case you want to go with something fairly light tasting, so you don't overpower the burger sauce. We recommend Helles Island or Settebello Italian Pilsner. Both will cut through the creaminess of the sauce and the feta cheese and complement the flavours with the malt sweetness and subtle hop bitterness.
1/2 cup crumbled feta cheese
1 pound ground beef
1/2 cup sour cream
2 tablespoons Dijon mustard
1/2 cup finely chopped chives
1. Carefully fold the feta in to the beef. Form 4 patties, and season both sides lightly with salt and pepper. Burgers shrink when you cook them so form your patties a little larger than your buns (your burger buns). To get flat burgers, use your thumbs to form a shallow indent in the middle of the patty. When the burgers bulge up during cooking, they'll still end up flat.
2. Mix the sour cream, mustard, and chopped chives together in a bowl and set aside.
3. Cooking burgers on the grill has a certain paleo appeal, and it's unquestionably the smell and the taste of summer, so if you're in the mood fire it up, but you should know that most professionals use a flat top, and you have a flat top in your house - it's called a frying pan! When you cook in a pan, more of the fat and moisture stay in the burger. You also get more surface contact, which means more caramelization, which means more flavour. Melt a pat of butter in your pan before you add the meat, you can also use a bit of oil instead. Cook the burger for 4 or 5 minutes per side and then stick a food thermometer in from the edge all the way to the centre and cook until just under 160F or 71C. The burger will continue to cook after it's removed from the heat, and you want to avoid overcooking it.
4. Let your burgers rest for a minute or two after cooking. This allows the juices to redistribute into the meat. While your burgers are resting, lightly toast your buns (your burger buns).
5. BUILD YOUR BURGER - Bottom bun, burger, top bun with spread, attach 4 pickles with toothpicks as if they were wheels. Serve while making little car sounds, vroom, vroom. Optionally beep beep.
Crack open Helles Island or Settebello (if you haven't already) and enjoy your burger with some salad or fries.
This recipe comes from the Bob's Burgers Recipe Box, by Loren Bouchard and the writers of Bob's Burgers, recipe by Cole Bowden.
For more "Cooking With Beer" check out our Recipe Archive.