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The Big CHOW
Salisbury Steak with Mushroom Gravy
Guinness Pub Burgers
- 1 pound ground beef round
- 1/4 cup Guinness Draught beer
- 2 teaspoons dry mustard
- 1/2 teaspoon ground ginger
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 2 tablespoons unsalted butter
- 1/4 cup minced scallions (white and green parts)
This is for the stouthearted, so to speak. If you like the strong, malty, yeasty flavor that makes Guinness so famous, you’ll love this burger. In the 1920s, the beer’s advertising slogan was “Guinness is good for you.” In fact, hospitals in England used to dispense Guinness to patients. (This is, of course, no longer true.)
Serve It Up: on toasted sesame seed buns.
Top It Off: with some of the pan sauce.
- 1In a medium-size mixing bowl, gently mix together the beef, beer, mustard, ginger, garlic, salt, and pepper. Form the mixture into 4 patties, each 3/4 inch thick.
- 2Melt the butter in a large skillet over medium-high heat and cook the burgers to the desired degree of doneness, 3 to 5 minutes per side for medium. Remove from the skillet. Add the scallions to the skillet and cook, stirring, until just wilted, 1 to 2 minutes.
Excerpted from The Great Big Burger Book, by Liz Yeh Singh and Jane Murphy. © 2003, used by permission from the Harvard Common Press.
Beverage pairing: Kwak, Belgium. While Guinness is the obvious and natural choice for a pairing here, the ginger and mustard in the ground beef suggest a beer with a little lift and spice. Kwak, a Belgian beer classic, has lots of depth and roasted earth notes to seamlessly merge with the Guinness flavors, while it also has a great helping of spice to elevate the pairing beautifully.