Some of my favorite childhood memories that I hold dear to my heart are the train trips to Chicago with my Aunt Rose. We had so many wonderful days together, from seeing Marshall Fields’ seven story Christmas tree and their gorgeous animated Christmas windows, to viewing the Thorne miniature rooms at the Art Institute, walking Michigan Avenue, looking at the beautiful stationery and books at Kroch’s and Brentano’s, and always, always ending the day at the Berghoff Restaurant. It was such a special place! As soon as the waiter (every one of them had an intriguing accent) would introduce himself, he placed a plate of rye bread and butter in front of us and took my order for root beer. That rye bread was so delicious as was the wiener schnitzel and creamed spinach that I often ordered. It was the perfect ending to such a special day together!
The Berghoff opened in 1898 and some years ago, Carlyn Berghoff shared a recipe for their beer burgers that I cut out of the newspaper and have been making to great reviews. Although they have beer and hot pepper sauce in them, the quantities give the burgers a wonderful, subtle flavor that is not overpowering. I now pair this recipe with the oven baked beer fries recipe that I posted last week. When I made these burgers for the post, I doubled the recipe and grilled them for 4 minutes per side. The grill was between medium and high. As you can see from the picture, they came out perfectly medium, pink but not bloody.
Wisconsin corn is now ready. I have to admit that I am a “corn snob”. Very seldom do I buy ears of corn in a grocery store. I love to buy the two tone sweet corn the day it is picked which I am able to do by stopping at a farm less than five miles away from our home. After husking, I pop it into plain boiling water (no sugar, it doesn’t need it, or salt, because I’m concerned it would get tough) for just five minutes. It is crisp, sweet, and difficult to stop eating! Hope you can find some at a farmer’s market near you for that fresh picked taste!
- 1 and ½ pounds ground beef chuck
- 2 Tablespoons beer (lager or pale ale)
- ½ teaspoon hot pepper sauce
- ¼ teaspoon Worcestershire sauce
- ½ teaspoon salt
- ¾ teaspoon pepper
- Thoroughly combine the ingredients.
- Gently form the beef into 4 burgers one inch thick
- Refrigerate until ready to grill
- Grill at medium high for four minutes per side for medium
- (three minutes for rare and six for well)
These can be served on toasted buns with ketchup
Toast buns cut side down on grill about one minute