Recommendations · Beer and food

Hamburger with Brewdog Punk IPA

A hamburger of coarse beef mince with mature cheddar and slowly fried onion. Against that fat and that salt you set the bitterness of an IPA.

Back to the recommendations

Bottle of Brewdog Punk IPA, beer

From the shelf

The bottle

Brewdog Punk IPA comes from Scotland and has an ABV of 5.6 percent. An IPA is firmly hopped; that brings bitterness and an aroma leaning towards grapefruit, pine resin and tropical fruit. The malt base stays light, so the hops take centre stage and the finish is dry.

Order in the online shopBrewdog Punk IPA

The combination

Why this works together

Hop bitterness clears fat in the mouth, and a hamburger with cheddar is fatty and salty at once. The carbonation helps with that. In addition, the browned crust of the meat finds a counterpart in the malt of the beer, while the citrusy note of the hop stands alongside the onion and the gherkin.

At the table

The dish

  • Before 4 people
  • Ready in 45 minutes
  • Type main course

What you need

  • 600 g beef mince with about 20 percent fat
  • 4 burger buns
  • 4 slices of mature cheddar
  • 2 large onions, in thin rings
  • 1 tablespoon butter
  • 1 tsp sugar
  • 4 leaves of iceberg lettuce
  • 1 tomato, sliced
  • 2 gherkins, in thin slices
  • 2 tbsp mayonnaise
  • 1 tbsp ketchup
  • 1 tsp mustard
  • 1 tbsp sunflower oil
  • salt and coarsely ground black pepper

How to make it

  1. Melt the butter in a frying pan, add the onions and the sugar and fry them for 20 minutes over low heat until they are brown and sweet. Set them aside.
  2. Divide the mince into four balls of 150 g. Press them flat into discs slightly wider than the bun and make a small dimple in the middle with your thumb, so the burger stays flat.
  3. Season the outside generously with salt and pepper. Do this only just before frying, otherwise the salt draws out the moisture.
  4. Heat the oil in a heavy frying pan until it almost smokes. Add the burgers and fry them for 3 minutes without moving them.
  5. Turn them over, put the cheddar on top and bake them for another 3 minutes. Take them out of the pan and let them rest for 3 minutes.
  6. Toast the rolls cut side down for 1 minute in the same pan.
  7. Stir the mayonnaise, ketchup and mustard together and spread it on the bottom half of each roll.
  8. Build up with the lettuce, the burger, the fried onion, tomato and pickle and put the top on.

In the glass

Serving

Serve at 7 to 8 degrees in a tulip glass. Start at an angle and let the last third drop straight into the glass; the head drives the hop aroma upward, and that is what you should smell before you drink.

Order in the online shopAll about Brewdog Punk IPABack to Recommendations from ’t Bockje

Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18