The Burger:

1 ¼ lbs/500 g               icy cold ground sirloin steak

¼ cup                          breadcrumbs

¼ cup                          Sleeman Dark

3 cloves                       garlic, minced

¼ cup                          finely diced red onion

1 tbsp.                         chopped fresh parsley

1 large                         egg

1 tbsp.                         Dijon mustard

Big splash                    Worcestershire sauce

                                    Kosher salt and freshly ground black pepper

                                    Non Stick Cooking Spray

Garnish:

4                                  soft sesame seed crusted hamburger buns

4 leaves                        crisp iceberg lettuce

4 slices                         ripe tomato

4 slices                         red onion

1 cup                           shredded white cheddar cheese

• In a large bowl, combine ground steak, breadcrumbs, Sleeman Dark, garlic, onion, parsley, egg and mustard. Season to taste with a big splash of Worcestershire sauce, kosher salt and freshly ground black pepper and gently mixed until all is incorporated.
• Portion burger mixture into four equal sized balls, pressing the meat gently together so it adheres. Form each ball into 1 ½ inches thick, uniformly shaped square. Place on burger patty paper, cover and refrigerate for a minimum of 1 hour, to allow the meat to rest.
• Preheat grill to medium-high, approximately 400-500 degrees F
• Spray burgers with non stick cooking spray.
• With the grill lid open, grill the burgers for 5-6 minutes per side, basting with remaining ¾ of a bottle of Sleeman Dark, until fully cooked but still moist and juicy.
• Turn grill heat off, top each burger with ¼ cup of shredded white cheddar cheese.
• Note: To keep your burgers juicy, do not press or poke or squish them while grilling. The squishing should only come when you try and stuff the burger in your mouth.
• Remove burgers from grill.
• Toast the bread.
• Assemble your burgers! Bun Bottom lettuce, tomato, onion, Beer Burger, White Cheddar Cheese and bun top. Additional garnish of ketchup, mustard and other burger condiments is completely optional.
• Serve with Chilled Sleeman Dark or Sleeman Cream Ale

Serves 4

----------------------------------------------------------------

Grilled Back Bacon on a Bun with Maple Beer BBQ Sauce

1 1/2 lb.                     whole back or peameal bacon (about 12 inches long)

4                                kaiser rolls, sliced

4 slices                       white cheddar cheese

                                  Thinly sliced red onion

Maple Beer BBQ Sauce

½ bottle                     Sleeman Cream Ale

1 cup                          Ted's World Famous BBQ Crazy Canuck BBQ Sauce

¼ cup                         maple syrup

¼ cup                         grainy mustard

3 cloves                     garlic, minced

2 tsp.                          chopped fresh thyme

1 tsp.                          coarsely ground black pepper

1/4 tsp.                       salt

• Brush the bacon to remove the cornmeal crust. Slice the bacon into 24 slices, each 1/2 inch thick.

• In a bowl, combine Sleeman Cream Ale, Crazy Canuck BBQ Sauce, maple syrup, mustard, garlic and fresh thyme. Set aside.

• Preheat grill to medium-high, approximately 450-550 degrees F.

• Grill bacon for 2 to 3 minutes per side, basting liberally with beer BBQ sauce, until cooked through and tender.

• Toast buns lightly. Places 4 slices of grilled bacon on the bottom half of each bun. Top with extra basting sauce, cheddar cheese and red onion slices, and finish with top half of bun.

• Serve with ice cold Sleeman beer.

Makes 4 sandwiches