Ingredients & Directions

1 pound 75/25 ground beef
2 fl oz brown ale (We used Big Sky Moose Drool)
¼ teaspoon kosher salt
¼ teaspoon coarse black pepper
2 teaspoons unsalted butter, melted
2 high quality burger buns (We used Brioche)
2 fl oz Jalapeno Cream Cheese, softened *recipe below
4 oz Crispy Fried Peppers *recipe below
3 oz Iceberg lettuce
4⅛-inch thick slices beefsteak tomato

Divide beef into two 8-ounce patties that are roughly five inches in diameter. Season with salt and pepper. Grill to desired doneness while basting with brown ale. We used a spray bottle filled with the beer to do the basting.

Butter bun tops and fry on a griddle until golden. Dry toast the bottoms on the grill.

Place bottom buns on plates and top with lettuce and tomato slices. Next, place the burger on top of the tomatoes. Divide softened cream cheese between the two patties and spread evenly to cover burgers. Place freshly fried peppers on top and close with bun top. Enjoy this messy masterpiece with a fresh crisp salad.
Yields: 2 burgers

Crispy Fried Peppers

½ pound high gluten flour
2¼ teaspoons fine sea salt
2 teaspoons white pepper, ground
1¼ teaspoons garlic powder
1½ teaspoons sweet paprika
2 teaspoons cayenne pepper
2 teaspoons fine black pepper, ground
1 green bell pepper, cut into rings
1 red bell pepper, cut into rings
½ cup 2% milk
1 cup vegetable oil, for frying
1 pinch fine sea salt
1 pinch fine black pepper, ground

Combine first seven ingredients in a bowl and set aside.

Shave peppers as thin as possible, and ⅛” or less (use a mandolin for best results). Soak the peppers in the milk for 20 to 30 minutes. Place very wet pepper slices into flour mixture. Coat well.

Deep fry until golden and crispy. Toss immediately with salt and pepper. Place on top of Brown Ale Burger as soon as possible.
Yields: 5 servings

Jalapeno Cream Cheese

½ pound cream cheese, softened
2 tablespoons fresh jalapeno, finely chopped
1 tablespoon Worcestershire sauce

Set cream cheese at room temperature to soften. Place all ingredients in a bowl and whisk together. May be blended in a food processor. Store in refrigerator until ready to use.
Yields: 4 servings

Recipes provided by Chef Mike Thom