2 tablespoons olive oil
6 cloves garlic, crushed
1 small red onion, diced
6 bottles (12 ounces each) brown ale (such as Newcastle)
1˝ cups honey
1 quart beef stock
Salt and pepper to taste
4 ˝-pound burger patties
4 pretzel hamburger buns
4 leaves red lettuce
4 slices tomato
4 thick slices red onion
For the sauce: In a medium sauce pan sauté the onion with the oil until tender. Add the garlic and stir until just brown. Add the beer, honey and stock and bring to a boil. Reduce heat a little to a gentle boil and reduce by two-thirds or until small bubbles start to form. Let cool. Taste. If too bitter add a little more honey. Add salt and pepper to taste. When chilled, sauce should be very thick and almost gelatinous.
For the burger: Grill burger to your liking. Remove from the grill and soak it in the warm ale sauce for a bit. Remove and place on the bun and dress with lettuce, tomato and onion. Serve with the soup for dipping and a pickle and coleslaw on the side.
Chef Jeff Schmehl, Mac's on Slade, Palatine
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