The Surl-esque Burger/Surly Todd the Axeman/Sleep “The Sciences”

 In Beef, Burgers, IPA, Recipes

Rest assured, there will be no cross dressing going on with this play on words burger. But, since we are featuring Surly’s Todd the Axeman IPA as this evening’s beer, we thought it’d be appropriate to also do our take on the house burger at Surly’s mammoth Minneapolis brewpub with a couple slight tweaks, hence the “esque”.  We keep the same thin double patty format but swap out the white american for white cheddar.  We also keep the grilled onions, mayo and pickles, but go with a spicy semi-house brined pickle chip.   With the burger and beer set, all that was left to do was to pick an album to spin and that would be the year’s most anticipated release, Sleep’s “The Sciences”.  We’re set up for a fun night, so let’s get grilling.

The Surl-esque Burger – Since we’re going to be sautéing the onions down to a super soft consistency, we’ll start there by thinly slicing red onions and cooking them in a pan with melted butter.

Before we head outside, let’s knock out the spicy pickles.  To a jar of high quality dill pickle slices we’re going to add a few tablespoons of Sambal Oelek.  Give the jar a few good shakes and pop back in the fridge.

Now it’s time to work on the double cheeseburgers.  We’re going to start with grass fed ground beef and divide them into 1/4 pound balls then press them into a patty mold to yield super thin patties.  We’ll then go ahead and season on both sides with our Not So Gentle Butcher’s Rub.

Now it’s time to head out to the grill but we’re not going to grill these first.  Instead, we’re going to get a cast iron pan going over high heat, then place the patties down in some more melted butter.

Due to the thinness of the patties, these will only take about a minute to brown before we need to flip them over.

We immediately top the patties with white cheddar and cover the grill, allowing the cheese to melt while the underside browns.

The last step here is to double up the burgers then let the patties get a little direct grill time over the flame, if just for a few seconds, then remove from the heat.

Back in the kitchen the onions should be just about done.  We can move them over to one side of the pan and brown our brioche buns on the other side.

Once the buns are slightly toasted we’ll go ahead and place the double patty right on top followed by a heaping spoonful of our onions and a couple of spicy pickle chips.

A slight slather of mayo on the top bun is the last step to achieve this back to basics burger bliss.

Surly Todd the Axeman – When we were up in Minneapolis not too long ago, we drank the heck out of this beer but haven’t been able to find it locally until recently.  Amazingly, even in can form the beer still possesses that same bitter hop aroma as the ones in the taproom.  As soon as the can is opened, it smells like you’ve been transported to a brewery on brew day.  The beer itself pours a beautiful dark orange color with a huge head.  The flavor?  It’s an absolute hop bomb that is a perfect IPA in many ways and of course was the exact pairing this burger needed.

Sleep “The Sciences” –  A band and an album that needs zero introduction. When “The Sciences” was finally released on 4/20, many on social media half-joked it was the day Sleep broke the internet.  From web stores crashing to crazy price fluctuations across the board causing pandemonium with the band’s devoted followers, it was an ironically tense day for many celebrating the 4/20 holiday and trying to score this new vinyl in the process.  The album itself is classic Sleep, no new ground is really explored which isn’t necessarily a bad thing.  It’s a classic “tune down and tune out” album, great for whatever activities you want to enjoy while you’ve got the low and slow plodding grooves of one of the forefathers of doom cranked up in the background, well at least “Giza Butler” comes on, which is an absolute beast and is impossible not to notice before following the smoke back to the riff filled land again.

 

Recent Posts

Leave a Comment

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt
0

Start typing and press Enter to search