Our Culinary Team was honored to compete with our “Ale Mary” burger in the Blue Moon Burger Bash hosted by Rachael Ray at this year’s New York City Wine & Food Festival. See below for highlights from the event, and a recipe so you can recreate this delicious burger at home!
Pictured above: Burger Bash Host Rachael Ray stopping by our booth to try the Ale Mary
The “Ale Mary” Burger
Makes: 4 Servings
1/2 Cup IPA Beer
1 Small Shallot
1 Clove Garlic
3 Ounces Gruyere Cheese
4 Pretzel Slider Buns
1 1/2 Tablespoons Butter
1 Tablespoon All-Purpose Flour
1/3 Cup Half & Half
1/8 teaspoon Dijon Mustard
1/8 teaspoon Worcestershire Sauce
1/4 teaspoon Paprika
3/4 pound Ground Beef
1/4 Cup Dijonnaise
Pickle Chips, as desired
- Reduce the beer: Preheat the oven to 400°F. Pour the beer into a medium pot. Heat to boiling on high. Once boiling, cook, stirring occasionally, 12 to 14 minutes, or until reduced by about ¼ in volume. Turn off the heat.
- Prepare the ingredients: While the beer reduces, peel and finely chop the shallot. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Grate the cheese on the large side of a box grater. Halve the buns.
- Make the cheese sauce: In a separate medium, heavy-bottomed pot, heat 1 tablespoon of the butter on medium until melted. Add the chopped shallot and garlic paste; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the flour; season with salt and pepper. Cook, whisking constantly, 1 to 2 minutes, or until lightly browned and combined. While whisking, slowly add the reduced beer and half & half; season with salt and pepper. Cook, whisking frequently, 4 to 5 minutes, or until the sauce has thickened. It will nicely coat the back of a spoon. Reduce the heat to low. While whisking, add about ¼ of the grated cheese. Whisk until melted and thoroughly combined. Repeat this process until all of the remaining cheese has been used, making sure each addition is full incorporated before adding the next. Turn off the heat. Add the mustard, Worcestershire sauce, and paprika. Whisk to thoroughly combine. Season with salt and pepper to taste. Cover to keep warm.
- Form & cook the patties: Place the beef in a bowl; season with salt and pepper. Gently mix to combine. Using your hands, form into 4 meatballs. In a large pan (cast-iron or nonstick, if you have one), heat a drizzle of olive oil on high until hot. Add the meatballs to the pan and immediately flatten by firmly pressing down with the back of a spatula. Cook 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a plate.
- Toast the buns: While the patties cook, melt the remaining ½ tablespoon of butter in the microwave. Place the buns on a sheet tray, cut sides up. Brush the cut sides of each bun with the melted butter; season with salt and pepper. Toast in the oven, 6 to 8 minutes, or until golden brown. Transfer to a work surface.
- Assemble the burger & serve your dish: Spread a thin layer of dijonnaise on the cut sides of each bun. Assemble the burgers using the toasted buns, cooked patties, cheese sauce, and as many pickles as you’d like. Enjoy!