Pale Ale Beef and Lamb Burgers are really moist and juicy and the seasoning gives them a kefta kabob-like flavor. This recipe makes six 1/4-pound burgers. Once the patties are formed extras can be frozen for future use if you aren’t planning to cook them all right away.
Pale Ale Beef and Lamb Burgers
(Mark Kelly, 2016)
1 lb. ground chuck
1/2 lb. ground lamb
1/2 medium red onion, chopped
2 tsp Kosher salt, plus more for seasoning
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp black pepper
1/2 cup craft brewed pale ale, at room temperature
Thoroughly combine all ingredients in a large bowl. Form six 1/4-pound patties. Refrigerate for at least an hour to allow the patties to firm up.
Heat grill for medium-high direct grilling. Season each of the patties with a pinch of salt. Grill for 3 minutes per side, turning once, for medium-rare. Serve immediately with your favorite toppings.