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Hop Chowduh Burger with Spicy IPA Slaw


We all know I love beer, but did you know that I am also a self proclaimed burger connoisseur? I am! And I figured, what better way to combine two of my passions than to make a burger with a N.E.W. Ales beer. I used our New England IPA, Hop Chowduh, for this one, and the pairing did not disappoint!


For the Burger:


1 lb. ground chuck - I use an 80/20 blend

½ small onion, grated

3 garlic cloves, minced

3 or 4 dashes of your favorite hot sauce - I make my own, but that is for another recipe

¼ cup N.E.W. Ales Hop Chowduh

Salt and pepper to taste


First, open the beer, measure out the ¼ cup and put the rest in a glass.Take a big drink from the glass and begin.

In a bowl, mix in all the ingredients. Next add in the beer, making sure to incorporate it fully without overworking your meat. No one wants overworked meat.

Form the meat into four patties. I usually make a cross in the middle of the mixture, making it easy to equally divide the patties.

Drizzle a bit of olive oil and sea salt on the top and place them in the fridge to chill while we make the slaw.

Drink the rest of the beer.


The Slaw:


1 cup red cabbage, thinly sliced

1 cup green cabbage, thinly sliced

½ red onion, thinly sliced

1 jalapeno, diced

¼ cup cilantro, diced

½ cup sour cream

½ cup N.E.W. Ales Hop Chowduh

¼ tbsp chili powder

Several dashes of your favorite hot sauce

Salt and pepper to taste


Open another beer. Pour out the ½ cup needed and then pour the remainder in your glass. Take a big drink from the glass and begin.

I cut up the dry ingredients and put them in a bag or covered bowl. I then whisk together all the wet ingredients, including the chili powder. I let the sauce sit in the fridge for about an hour. It helps thicken it up a bit and meld all the flavors together. I keep them separate until just about time to assemble the burger. This helps keep the cabbage from getting soggy. Finish the beer.


Open another beer (You get the whole beer this time!)

Let’s grill! I throw these bad boys on a HOT grill, about 450-500 degrees. This helps get a good sear, and those beautiful grill marks (who cares really, you are going to cover them with that slaw anyhow).

After the first flip I turn the heat down a bit to not overcook. Depending on the thickness (are you Down with the Thickness?) I’d say about 5 minutes on each side. I like my burger medium rare, I don’t want it mooing at me, but I like it pink. Keep that lid down on the grill and let the fire do its job. Drink your beer. Relax.


Once the burgers are done, cover with some foil...just tent them, no need to completely tuck your meat in. This will just get the meat overheated.


Pull out the slaw and sauce, combine, and top your burger! I didn’t add anything extra, but you could easily add your favorite cheese, avocado slices, or even an egg. A little bonus, I did make some homemade potato chips to go alongside the burger. Easy enough to do and oh so good!


Homemade Potato Chips:


1 baking potato, peeled. I used the mandolin to make thin slices. Threw (well, placed them, that oil will splash and burn) into a cast iron skillet with vegetable oil. I tested the oil with a small potato first. If it sizzles up, you are ready. Fry until golden brown. Place on a paper towel, then throw into a bowl. Add sea salt (do this quickly after frying so the salt sticks) and toss. You can make these ahead of time so they can cool down.


I had a lot of fun, and beer, making this burger. It is easy and so full of flavor! Remember you can find our 4 packs of Hop Chowduh NEIPA in our taproom to make this recipe yourself!! Cheers!!



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