Sliders with Allagash Curieux Caramelized Onions
- Meal: Appetizer
- Difficulty: Moderate
- Serves: Six
- Time: 1 hour
- Beer Style: Abbey Dubbel
- Brewery: Allagash, in conjunction with the Institute for Culinary Education
Beef Sliders with Allagash Curieux-Caramelized Onions, Bacon and Blue Cheese
Curieux Caramelized Onions
1 tablespoon canola oil
1 tablespoon unsalted butter
3 large yellow onions, thinly sliced
2 tablespoons light brown sugar
¼ teaspoon kosher salt
1 cup Allagash Curieux
¼ cup unsalted butter
½ cup minced onion
2 teaspoons minced garlic
2 teaspoons kosher salt
2 teaspoons paprika
2 teaspoons chili powder
½ teaspoon red pepper flakes
¾ cup Allagash Curieux
¾ cup water
½ cup cider vinegar
2 tablespoons light brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons molasses
¼ cup tomato paste
1.5 lbs. 85% lean ground beef
¼ cup Allagash Curieux
1 teaspoon kosher salt
½ teaspoon black pepper
12 slices Applewood Smoked bacon
Canola oil for brushing the grill
12 mini brioche rolls, approximately 2 ½-3-inches in diameter, split
4 oz. Danish blue cheese
Preheat a gas grill to medium high heat. Preheat an oven to 400 degrees.
To make the Curieux caramelized onions, heat the canola oil and butter in a large sauté pan over medium heat. Add the sliced onions and stir to coat with the fat. Cook 10 minutes until onions are slightly softened, stirring occasionally. Add the brown sugar and salt and continue to cook, stirring occasionally, another 10 minutes or until the onions start to develop some golden color. Add the Allagash Curieux and simmer the onions another 20-25 minutes until onions are softened and golden. Add more Curieux if the onions are getting too dry.
While the onions are cooking, make the Allagash glaze. Heat the butter in a medium saucepan over medium heat. Add the minced onions and garlic and cook until softened. Stir in the salt, paprika, chili powder, and red pepper flakes. Cook another 1-2 minutes. Add the Allagash Curieux, water, cider vinegar, brown sugar, and Worcestershire sauce and bring to a simmer. Whisk in the molasses and tomato paste. Simmer until sauce is thickened, approximately 15 minutes. Taste and adjust seasoning. Keep warm.
To make the patties, combine the ground beef with the Allagash Curieux, salt, and pepper, being careful not to overwork the meat. Form into 12 small patties, making a slight indentation in the center so that the patties cook evenly. Cover and set aside.
To make the bacon, lay the bacon strips on a sheet pan in a single layer, slightly overlapping them. Bake in a 400 degree oven until cooked, 10-12 minutes. Remove from oven and drain on paper towels.
Brush the grill with oil. Add the patties and cook approximately 3 minutes on each side, basting often with the Allagash glaze until the desired doneness is reached. Remove patties from the grill and continue to baste with the sauce.
While patties are cooking, toast the brioche rolls lightly on a sheet pan in the oven (or on the grill).
To assemble the burgers, place each patty on a roll bottom. Top with a piece of bacon, a mound of caramelized onions, and some crumbled blue cheese. Spread some of the Allagash glaze on each roll top. Add tops and serve with a bottle of Allagash Curieux.
Large sauté pan
Heat resistant spatula
Heat resistant spoon
Large stainless steel bowl
2 Sheet pans
Large platter for serving
Description of Dish
I wanted to make the ultimate upscale comfort food to pair with the Allagash Curieux, so I decided to make sliders. After all, who doesn’t love a good burger? Allagash Curieux is truly a curious beer, as the name suggests. Its flavors are complex and change with each sip, so I wanted to showcase those flavors in different ways. The deep, rich taste of the Curieux has vanilla and coconut undertones, so it naturally pairs well with sweet foods. Incorporating it into the sweet caramelized onions seemed like a perfect match. Because it also picks up a delicious bourbon flavor when it is aged in bourbon barrels, I thought it would also work well with a flavorful barbeque glaze for the sliders. It stands up to the spices and adds a nice depth of flavor that lingers in your mouth. Also, by incorporating the Curieux into the beef, the patties stay nice and moist. The juicy burgers, tangy glaze, sweet onions, and sharp blue cheese all complement each other perfectly and the smoky bacon adds a nice crunch. Pour a glass of Allagash Curieux on the side to complete the dish!
Each year, Allagash Brewing Company holds a cooking contest at the Institute for Culinary Education in New York as a way to further the awareness of both pairing and cooking fine foods with beers like Allagash. The winning recipe is awarded a scholarship by Allagash owner and brewmaster Rob Tod as a way to help the student further their culinary education.
The following recipe comes to us by way of ICE student Sonali Ruder, Runner-up in the Eighth Annual Allagash Brewing Recipe Contest (2009).