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Beef Sliders with Allagash Curieux Caramelized Onions Bacon and Blue Cheese

Course: Appetizer | Beer Style: Abbey Dubbel

Beef Sliders with Allagash Curieux-Caramelized Onions, Bacon and Blue Cheese

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. This recipe for Beef Sliders with Allagash Curieux-Caramelized Onions, Bacon and Blue Cheese comes to us by way of ICE student Sonali Ruder, Runner-up in the 2009 Allagash Brewing Recipe Contest.

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Prep Time: 1 hour | Yield: 6


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 salt1 cup Allagash Curieux
Allagash Glaze
  • 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
  • Cutting board
  • Large sauté pan
  • Heat resistant spatula
  • Medium saucepan
  • Heat resistant spoon
  • Measuring cups
  • Measuring spoons
  • Large stainless steel bowl
  • Plastic wrap
  • 2 Sheet pans
  • Paper towels
  • Grill brush
  • Side towels
  • Large platter for serving


  1. Preheat a gas grill to medium high heat. Preheat an oven to 400°F.
  2. 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.
  3. 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.
  4. 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.
  5. While the onions are cooking, make the Allagash glaze. Heat the butter in a medium saucepan over medium heat.
  6. 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.
  7. Add the Allagash Curieux, water, cider vinegar, brown sugar and Worcestershire sauce and bring to a simmer. Whisk in the molasses and tomato paste.
  8. Simmer until sauce is thickened, approximately 15 minutes. Taste and adjust seasoning. Keep warm.
  9. 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.
  10. To make the bacon, lay the bacon strips on a sheet pan in a single layer, slightly overlapping them. Bake in a 400°F oven until cooked, 10-12 minutes. Remove from oven and drain on paper towels.
  11. 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.
  12. While patties are cooking, toast the brioche rolls lightly on a sheet pan in the oven (or on the grill).
  13. 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.

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