medtran49
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Recipe from the Burger Meisters cookbook. We used it on burgers made with beer, Tabasco and Worcestershire, with beer braised onions, sharp cheddar, and pretzel dough buns. Made a great combo!
INGREDIENTS
1 Tbsp unsalted butter
1 small onion, around 1/4 pound, fairly finely chopped
1/4 pound brown mushrooms, stems trimmed, cleaned, and chopped
3 ounces beer, room temperature
1/3 cup ketchup
1 Tbsp white vinegar
1/4 tsp sugar
1/4 tsp salt
DIRECTIONS
In a small saucepan over medium heat, melt the butter, add the onions and cook for 3-4 minutes until starting to become translucent. Add mushrooms and cook for 3-4 more minutes until vegetables are tender. Remove from heat. Add remainder of ingredients and use an immersion blender to coarsely puree or place in a small food processor and pulse a few times.
Return saucepan to medium heat and allow mixture to come to a low boil. Reduce heat to maintain a simmer for about 12 minutes, stirring fairly frequently, until slightly thickened. Remove from heat and cool in an ice water bath.
Place mixture in a plastic or glass container and store in refrigerator for 24 hours before using. Use within 4 days.