The Santa Monica Burger/Santa Monica Brew Works Inclined IPA/R.I.P “Street Reaper”
You know the old saying, “When in Santa Monica, do as the Santa Monicans do”, or something like that anyway. When the decision was made that we’d be grilling for our Cali family, we took one look at the bright California sun and our immediate thought went to grilling burgers outside. The Santa Monica burger is our creation that combines a roasted jalapeño and garlic aioli with two types of cheese, avocado, red lettuce and IPA onions. Of course we’re going local for the beer, really local as it turns out by picking up Santa Monica Brew Works Inclined IPA. On the stereo we needed a good time, face-melting album, so we went up the coast quite a bit, to Oregon actually, as we cranked up R.I.P’s “Street Reaper”.
The Santa Monica Burger – This is one of the more time consuming burgers that we’ve made in awhile, not hard, just time consuming. We start with the IPA onions by thinly slicing 5 sweet onions and cooking them down in garlic herb butter.
Next we give a few shakes of our Not So Gentle Butcher’s Rub to the onions.
The onions now cook down on medium/low for about 35-40 minutes. While that’s happening, we can work on the roasted garlic and jalapeños for the aioli. We slice the tops off of 4 garlic cloves and slice a jalapeño length-wise then drizzle olive oil all over. Wrap tightly with foil and pop into a 375 degree oven for 40 minutes.
Now we can head out to the grill. We form grass-fed ground beef into 1/3 lb patties and season heavily on both sides with our Not So Gentle Butcher’s Rub.
The burgers go down on a super hot grill and cook for about 4-5 minutes per side until a rich brown crust forms on both sides.
Next up a pat of herbed butter goes on each patty until melted.
Finally we’re going to hit the burgers with both aged white cheddar and jalapeño jack cheese. Cover the grill for a couple of minutes to allow the cheese to melt.
Before we can start constructing the burgers we have a few finishing touches to attend to in the kitchen. First, a few splashes of the IPA goes into the onions to cook down even further.
Now on to the aioli. We cheat a little by starting with a mayo base but then we add in the whole roasted garlic cloves and chopped roasted jalapeño.
The time has come to put all of this deliciousness together starting with slathering the aioli on the top of a brioche bun followed by a spoonful of onions and slices of fresh avocado.
The burger goes on the bottom half of the bottom along with a crisp piece of red lettuce. Carefully place the top half on the bottom half, grab a bunch of napkins and go to town on this killer southern California-style burger.
Santa Monica Brew Works Inclined IPA – We love west coast IPAs and were excited to actually have a west coast IPA on the west coast. This Inclined IPA from Santa Monica Brew Works pours super hazy and orange with a fluffy, cloud-like head on it. As hoppy as the aroma was it yielded a beer that was refreshingly bitter and absolutely delicious. Since we had the whole “big burger and hoppy IPA” thing going, the pairing was perfect as always.
R.I.P. “Street Reaper” – One look at the “Street Reaper” album cover and you can surmise that when R.I.P rolls into your town, a good time is going to be had. Their album is dripping with killer old school metal riffs rooted deep in soil that is teeming with both punk and NWOBHM elements. The band can kick it sleaze rock style as evidenced by “Mother Road’ complete with the “Knock Em Dead, Kid” riff then turn around and get downright psychedelic on the trippy “Shadow Folds”. The whole album is a rocking good time and one that needs to be cranked up when it’s on the stereo.