… served with, of course, a couple of stouts, namely Coopers Best Extra Stout followed by limited release Bootleg Oatmeal Stout
There was a little rain last night so with a bit of chill around it very much felt like stout-weather. As a result, I found myself at Cape Cellars and staring at a big bottle of Coopers Best Extra. I was in the mood for something new and my search for the just released Little Creatures Single Batch (The Quiet American) had been thwarted with delivery not expected until Wednesday. In the corner of the bottom shelf I spotted Bootleg Oatmeal Stout … two please!
My history of making burgers has often resulted in a burger patty that could flatten a small child if dropped from a significant height.
This time, my man was smart enough to divide my mixture into 4 patties … however, the end result was still a big, big burger, now divided up into more mouth friendly portions. There’s something very sensory about making burger patties, throwing in whatever you like and hoping it all goes (and holds!) together. The key ingredient on this occasion was a big whack of Spiced Stout Chutney from The Brewers Dray and it worked beautifully!
And you need something to go with a burger. Hmm, salad? Hell no. That won’t work. Lightly fried Paprika Red Potato Wedges … hell yes. Throw in a mass amount of rosemary? Why the heck not?
Dinner was stouty, messy and delicious.
(Pardon me whilst I attempt to get my beer geek on now please!)
Coopers Best Extra proved to be the winning match to the wide variety of flavours coming from our ridiculously loaded burgers. It had the power and body to cope with such an assault of flavours and that beautiful soft bitterness and hint of dark chocolate reflected contrasting sweet and acid flavours in the burger.
Bootleg Oatmeal Stout, although a beautiful brew, was a bit too sweet for the burger but a nice beer to sip on once the burger was devoured! It’s kinda like soft liquorice and black coffee got together and had a baby. I also had vanilla bean ice cream pop into my head whilst I was drinking this, perhaps because of the silky, creamy texture and head retention. The more it warmed up, the more liquorice popped into life.
For anyone interested, here’s a role call of ingredients:
Dirty Stout Chutney Burgers
Beef Mince combined in a big bowl with …
- Very Generous Teaspoon of Spiced Stout Chutney
- Teaspoon of French Mustard
- Cracked Pepper
- 1 x Spring Onion
- 1/3 cup Breadcrumbs
- 1 x Chilli
Burgers were then built with tomato, avocado (though I think the poor avocado got belted into submission and lost in the sea of other flavours!), Paul Newman’s Lime & Chilli Mayonnaise, Capel Cheddar, garlic sauteed mushrooms & onion, of course, our own Salsa Eternal.
Paprika Red Potato Wedges were simply cut and nuked in the microwave until half way cooked before thrown in a hot frying pan with extra virgin olive oil, paprika and rosemary. Served with a bit of Sour Cream.