I think beer is an under-appreciated ingredient and few things seem more ubiquitous in people’s minds than pairing beer and burgers. But there is so much more you can do than simply drink it. Our friends at Lonerider Brewery make some of the best: their Sweet Josie Brown Ale – with its rich, strong flavor – is a perfect pairing for the weight of a nice, thick beef burger. From this simple idea the Luna burger was born. Starting with the long tiring night when I originally created it, to its meteoric rise to the top of the menu, the Luna Burger became a popular staple at The Point at Glenwood. I would like to think that is pretty good for a special I only expected to make once to even out-strip a prime rib dinner. It was fairly amazing to watch! People adjusted their diets just to be able to eat it, or made excuses just to eat it, and even after we closed our doors people still ask me about it. So here it is at last, the original Luna Burger: A rich, dripping juicy burger sure to please any crowd.
What you will need:
- 2 tbsp and a little extra for seasoning – SPOG – Equal parts salt, black pepper, oregano (Mediterranean oregano if available), and granulated garlic
- 1 cup – All purpose flour
- 2 cups – Buttermilk
- Vegetable oil
- 2 ½ lbs – Ground beef
- 1 – Large yellow onion
- 1 – Tomato
- 4 slices – Sharp cheddar for topping
- Lettuce
- 4 – Sesame seed buns
- Luna’s Steak Sauce
- 1 pint – Sweet Josie from Lonerider Brewery or your favorite brown ale (Plus some extra for the chef to enjoy)
- Mayonnaise for aioli (optional)
Preparation:
Split the two and a half pounds of ground beef into four equal size balls. Shape the balls into patties, I recommend about an inch thick. Put the patties in a high walled dish or pan with a flat bottom, cover with the beer and leave to soak.
Aiolis are best kept quick, easy and simple — This optional add-on is no exception. Just take two spoonfuls of mayonnaise and a small spoon of SPOG and stir well. There is no need to be precise, simply season to taste and set the aioli aside for later.
Prepare the onion rings by skinning the yellow onion and slicing into roughly one quarter to one half inch thick rings. In a bowl, mix the cup of all purpose flour and two tablespoon of SPOG. Use a small whisk for best results and stir until the SPOG is evenly mixed within the flour. In another bowl pour the buttermilk. Pour the vegetable oil in a pan until you have at least two inches of oil in the bottom of the pan. Put on heat until the oil is nice and hot. Drop your onion rings in the buttermilk and coat well. Then remove the rings from the buttermilk and drop in the flour mixture. Toss the rings in the flour until they are well and evenly coated. Once floured, add them to the oil. Cook until evenly golden brown and set aside on a paper towel to drain.
On a preheated grill, remove the burger patties from the ale and sprinkle lightly with SPOG before grilling. Open flames and a hot grill provide a nice outer sear and keeps all of the moisture inside. As the burgers are finishing, toast the buns straight on the grill with the cut side down. Try spreading a thin amount of the aioli across the cut sides of the buns before toasting — This gives them a slight sweetness, which matches well with the spice of the sauce and the savory flavor of the meat. Top the patties with the sharp cheddar and let melt.
Place the burger on a bun, then add the onion rings and a generous portion of Luna’s Steak Sauce. Top it off with the lettuce and a slice of tomato. Add a kosher pickle if desired. Crack a beer, love your dog, and enjoy!