Beer Burger with Brown Ale Sauce

Sauce

2 tablespoons olive oil

6 cloves garlic, crushed

1 small red onion, diced

6 bottles (12 ounces each) brown ale (such as Newcastle)

1½ cups honey

1 quart beef stock

Salt and pepper to taste

Burger

4 ½-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.

Serves four.

Chef Jeff Schmehl, Mac’s on Slade, Palatine