The Smokey Bear Burger & Mid Summer Stream Cocktail

Ingredients

Yield:

8

• Beef Burger Patty

  • 2 kgs – Ground Beef (Chuck)
  • 14 gr. – Kosher Salt
  • 6 gr. – Ground Black Pepper

• Grizzly Paw Beer Battered Onion Rings

  • 1 ea. – Large White Onion, sliced into 3/4” rings
  • 2 cups – Buttermilk
  • 2 cups – All Purpose Flour
  • 1 tsp – Garlic Powder
  • 12 ounces – Grizzly Paw Rutting Elk Red

• Maple & Pepper Bacon

  • 16 pcs - Smoked Bacon
  • 8 oz. – Maple Syrup
  • 2 tbsp. – Cracked Black Pepper

• Alberta Rye BBQ Sauce

  • ½ ea. - White Onion, minced
  • 4 ea. – Garlic Cloves, minced
  • ¾ cup – Alberta Rye Whisky Dark
  • 2 cups – Ketchup
  • To Taste – Salt and Pepper
  • ¼ cup – Tomato Paste
  • 1/3 cup – Cider Vinegar
  • 2 tbsp. – Liquid Smoke
  • ¼ cup – Worcestershire Sauce
  • ½ cup – Packed Brown Sugar
  • 1/3 tsp – Hot Sauce

• Horseradish Aioli

  • 4 ea. – Garlic Cloves
  • 2 ea. – Large Egg Yolks
  • 4 tsp. – Fresh Lemon Juice
  • 1 tsp. - Dijon Mustard
  • ½ cup – Extra Virgin Olive Oil
  • 4 tbsp. – Vegetable Oil
  • 1 tbsp. – Prepared Horseradish
  • To Taste – Kosher Salt & White Pepper

• Mid Summer Stream Cocktail

  • 1.25 oz. – Flor de Cana
  • 2.5 oz. – Grizzly Paw IPA
  • .25 oz. – Honey Syrup
  • .25 oz. – Lime Juice
  • 1-2 dashes – Cinnamon
  • 1-2 dashes – Orange Bitters

Preparation

Difficulty:

Medium

Time:

2 HoursPrep

Total Time:

2.5 HoursTotal Time

1. Beef Burger Patty

   1. Put the Ground Beef, Salt & Pepper in a large bowl and mix thoroughly.
   2. Using a scale, weigh out 8 oz. portions of the Ground Chuck and roll into firm balls. Set aside on a baking sheet lined with parchment paper.
   3. Press the burgers down using the palm of your hand to form the shape of a burger patty. If you have a ring mold available, that is approx. 5” in diameter then press the beef into the ring mold to ensure a more secure product.
   4. Place in freezer, until slightly frozen.
   5. Grill on Medium-High for approximately 4-5 minutes per side or until it reaches an internal temperature of 160 degrees F

2. Grizzly Paw Beer Battered Onion Rings

   1. Cut onions 1/2-inch thick, remove dark exterior of onions, separate into rings and soak in buttermilk for 1 hour
   2. Combine 1 cup of flour, season with salt, pepper (to taste), and garlic, mix thoroughly. In a medium bowl combine beer and 1 cup of flour, mix thoroughly
   3. Remove onion rings from buttermilk, shake off excess, dredge in flour, shake off excess, and then dip in beer batter. Drop some onion rings in oil and continue process, being sure not to crowd rings as they will stick together. When golden, remove and let drain on paper towels
   4. Keep warm until ready to assemble the burger.

3. Maple & Pepper Bacon

   1. Preheat oven to 350F
   2. Line a Baking Sheet with Parchment Paper and line the bacon strips side by side without letting them touch each other
   3. Using a pastry brush, glaze the bacon evenly with the Maple Syrup and then sprinkle with the cracked black pepper
   4. Place in oven for approximately 8-10 minutes or until slightly crispy and golden. Remember you can reheat the bacon when serving your burgers, so do not overcook

4. Alberta Rye BBQ Sauce

   1. In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce
   2. Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.

5. Horseradish Aioli

   1. Mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)
   2. Whisk in garlic paste and season with salt and pepper. Add the Horseradish and fold into Aioli. Chill, covered, until ready to use.

6. Mid Summer Stream Cocktail

   1. Mix all ingredients, shake with ice and serve in a Rocks Glass with Orange Zest Garnish.