1Preheat grill to medium heat (450-550F). Combine ground chuck, 1 bottle of Blue Moon beer, bread crumbs and pinch salt/pepper. Mix well. Make 2 flat patties for each one burger. Add about 1 tablespoon of bleu cheese crumbles on top of bottom burger patty. Cover bottom burger patty and bleu cheese with top burger patty to fully enclose blue cheese. Fashion combined patties into one large, stuffed round patty. Continue as such until all burger patties are stuffed and complete. Spray grill grates with cooking oil and grill burgers 6-8 minutes per side (or until desired doneness) flipping once. Garnish with Blue Moon aioli and onion rings.
2For onion rings: Slice onions into large rings, about1/4 inch thick and soak in buttermilk and half bottle of Blue Moon beer for at least one half hour. Combine 1 cup flour, salt, pepper and garlic. In a separate bowl combine remaining 1.5 bottles Blue Moon beer and 1 cup flour. Preheat 4 cups of vegetable or peanut oil to medium-high heat on stovetop. Drop onion rings into first bowl of flour, shake off and immediately submerge in beer batter mixture. Fry rings in hot oil until golden brown and crispy! Serves 4.
3For spicy Blue Moon aioli: Whisk mayo, sour cream, sriracha sauce, lemon juice, salt/pepper and about a half bottle of Blue Moon Belgian White beer. Once combined, chill for at least 30 minutes. Spread on toasted buns with Bleu Moon burger patties. Note: you can double this recipe to have extra sauce in which to dip the Blue Moon battered onion rings!
Hubert Keller, chef-owner of San Francisco– and Las Vegas–based restaurant Fleur de Lys and a television mainstay (Secrets of a Chef, Top Chef, Top Chef Masters), is obsessed with hamburgers, as any self-respecting Frenchman should be. Here he generously shares some of his secrets. (More can be found in his book Burger Bar: Build Your Own Ultimate Burgers.)
The Horny Ram in NYC serves up a Pat LaFrieda cheeseburger between two fluffy pancakes. Douse in syrup at your own risk.
Basic Caramelized Onions
Caramelized onions add a great sweet and savory note to all sorts of dishes, from dips and salads to omelets and pizzas, and they're a must for good French onion soup.The only difficult thing about making them is the wait, but you can't rush deep golden-brown perfection.