GROUND CHUCK AND ALE
Prep Time: 10 Minutes
Cook Time: 14 to 16 Minutes
Ready in: 24 to 26 Minutes
Makes 6 servings
2 lbs. ground beef chuck
1 large sweet white onion, about 3" diameter
3 slices stale or oven-dried rye bread
1/3 tsp. crushed caraway seeds
1/3 bottle ale, at room temperature
1 tsp. salt
1/2 tsp. freshly ground pepper
white of one fresh egg
1. Loosen the meat by
spreading it on a mixing-board. Peel and scrape the onion. Trim
the crusts from the bread and combine it in a bowl with the onion
pulp, caraway seeds, ale, salt, pepper and the meat. Work the
mixture with your fingertips until the meat has assimilated the
seasoning, bread-pulp and liquid.
2. Form the meat mixture into
3. Beat the egg white lightly
and brush on the patties.
4. Preheat grill to moderate
5. Cook the patties on the uncovered
grill over moderate heat for 14-16 minutes or until centers are
no longer pink, and internal temperature reaches 160°F, turning
the patties only once.
6. Serve with crispy-toasted
rye bread and ale.