Cuban Guys in Hialeah

Recipes

Chef Jorge Montes’ Amstel Light Burger: Smoked Gouda And Bacon Burger

El Rey de las Fritas

Chef Jorge Montes

Chef Jorge Montes’ Smoked Gouda and Bacon Burger with Amstel rings 

Chef Jorge Monte’s recipe for his Amstel Light Burger came in 2nd place amongst thousands of entries for this year’s SoBe wine & Food Festival Burger Bash. Once you try it, you’ll think like I did, how can there be a better recipe using Amstel Light out there?

The recipe below is for 1/2 pound burgers. You can easily convert it to mini burgers by making 8 or 12 burgers out of the recipe below instead of 4. For bread, I would suggest Martin’s Potato Rolls as Chef Jorge did recently when he recreated the recipe in mini burger form.

Mini Burger Amstel Light Burger

To make the Amstel rings:

Ingredients:

  • 1 large onion ,sliced into rings
  • ½ cup all purpose flour , to dust the onions in before placing in the batter
  • 12 oz. Amstel light beer
  • 1 cup all purpose flour
  • ¼ cup powdered sugar
  • 1 tbsp chili powder
  • 2 tsp salt
  • 1 whole egg

Directions:

  • Mix the beer, flour , sugar , chili powder , salt and egg together until there is no lumps. Let rest for 20 minutes.
  • Dip the flour drenched onion rings into the batter and fry at 350 degrees for 1 minute each side.

To make the Amstel BBQ sauce:

Ingredients:

  •  10 garlic cloves, chopped small
  • 2 oz. olive oil
  • 12 oz Amstel light
  • ½ cup brown sugar
  • ½ cup balsamic vinegar
  • ½ cup ketchup
  • 1 tbsp Dijon mustard
  • Dash of hot sauce
  • Salt (to taste)

Directions:

  • In a small pot, sweat the garlic on low with the olive oil. For 2 minutes until soft and full of aroma.
  • Deglaze with the Amstel light and cook on medium heat till half of the liquid reduces
  • Add remaining ingredients and mix well. Cook on low for 25 minutes.

To make the Burger:

Ingredients:

  • 1 lb. ground chuck
  • 2 oz. Worcestershire sauce
  • 1 tbsp smoked paprika
  • 1/2 cup of small diced, smoked gouda cheese
  • 8 bacon links, cook till crispy and diced small
  • 4 full or 8/12 slider sized rolls
  • Salt & Pepper (to taste)  

Directions:

  • Mix in a lg bowl with your hands ;the ground beef , paprika, Worcestershire sauce , salt and pepper.
  • Fold in the cheese and bacon, form into 8 oz patties and cook to desired temperature.

To serve:

Make sure to toast your buns. First place burger on the bottom bun. Spread some of the BBQ sauce on the burger and then top with the onion ring. You can of course add a slice of cheese also, I would.


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