The grill is on fire, and I’ve got that American brown ale on the brain. How to make ’em taste just right together? Here’s what I do.
Bleu Cheese Burgers:
Right simple, it hardly seems a recipe. Basically, stuff a piece (about the size of a pat of butter) of bleu cheese inside the hamburger patty as you’re forming it. A little salt and freshly cracked black pepper on both sides. Drizzle a little balsamic vinegar on that patties and let them soak in a touch just before tossing on your grill.
This is great with a brown ale, not to be scoffed at with a pale ale, and as I sit here and realize that I just used Maytag Bleu Cheese, it’s probably a nice touch for an Anchor Steam.