18th Street House Burger/18th Street Brewery Temporal Purgatory/Mamont “The Valleys Below”
Tonight we pay homage to yet another one of our favorite breweries. Just about 20 minutes south of us over the Indiana border lies the killer metal brewery 18th Street Brewery in Hammond. This evening we’re pairing up our recreated version of their house burger; grass-fed beef, gouda, grilled onions, bacon, fried egg, spring mix and the Piéce De Résistance; their version of a special sauce: a buffalo honey aioli. What better beer to pair up with this deliciousness than their session pale ale, the super hoppy Temporal Purgatory. Now all we need is some loud metal, so back to Sweden we go again to crank up Mamont’s latest EP “The Valleys Below”. Cheers!
18th Street House Burger – This burger is really the sum of all its parts, with every ingredient playing off each other perfectly, it’s clear that the chef at the brewery certainly knows his way around the toppings bar when it comes to burgers. Let’s start our recreation process with the caramelized onions; the brewery cooks them down in a lemony Bose-Style beer. Acknowledging that this would be a delicious beer to cook with, it’s not our favorite beer to drink. So, we opted not to buy the beer as a cooking beer and went with traditional onions cooked down in butter and our (No So) Gentle Butcher’s Rub. We want a deep caramelization and super soft texture, so these will be cooking down for the duration of our evening until we’re ready to eat.
As the onions are doing their thing, we can turn to the special sauce. In all honestly, when we first read “buffalo honey aioli” we immediately started thinking of other condiments to substitute. The more we thought about it though, the more we wanted to stay true with the brewery’s creation(and are we glad we did). So, in a small bowl, we whisked together 2 tablespoons of mayo, 1 tablespoon of dijon mustard, a couple hefty splashes of Louisiana hot sauce and a drizzle of honey. Whisk until smooth then refrigerate.
Next up we get to work on the burgers. We form 1/3 lb mounds of 85/15 grass-fed ground beef into patties then season liberally with our (Not So) Gentle Butcher’s Rub.
With burgers in hand (along with a cast iron skillet and some thick cut smoked bacon) we can head to the grill. We start by placing the pan over the hot side of the grill and fry up several slices of the bacon. As we covered in our last burger post that contained bacon; bacon grease and live fire can create an explosive situation, literally, so watch the pan carefully. Once they start to get crisp remove the bacon and the pan.
Now the burgers can go down over the hottest part of the grill. You know the drill; only a couple of minutes per side to develop the crust then over to the cool side of the grill.
At this time we can drape a couple slices of gouda over each patty, then cover the grill for a couple of minutes to allow the cheese to melt.
Our final step before building this epic burger is to cook some over medium eggs, then we can start to assemble. On the bottom of a toasted brioche bun, place a patty, a scoop of the buttery onions and a couple slices of bacon.
The egg gets gently placed on top.
On the top half of the toasted bun is where we’ll liberally spread the buffalo honey aioli and spread some spring mix right on top (we were tempted to skip this step as well, but trust us don’t do it; they know exactly what they’re doing with this burger, with all of the richness going on, the spring mix brings a bright, peppery freshness offset some of it).
Now it’s time to close it up, cut it and dig elbows deep into, quite honestly, one of the best burgers you’ll ever eat.
18th Street Brewery Temporal Purgatory – It kind of goes without saying that the metal breweries always have the coolest beer labels, but perhaps not so obvious is that they all seem to have the heaviest hand when it comes to hopping their beer. 18th Street is a great example in both regards, specifically with Temporal Purgatory; their session pale ale that drinks like a hopped up IPA. It’s everything a session pale ale should be; over the top hoppiness, crisp and light mouthfeel and low ABV and with this huge burger it was perfect.
Mamont “The Valleys Below” – The boys in Mamont bring the heavy stoner/biker metal goods on their latest release “The Valleys Below” with a killer combination of Greenleaf’s fuzziness and Orange Goblin’s heavy grooves. The best track on the album is the pedal to the metal opening tune “Airborne”. The entire album is incredible from the airy trippiness of “Miranda” and “Nebula VII” to the epic doom closing track “Morning Star”. We had this album cranked up super loud to pair up perfectly with the burger and beer choice for the evening.