Trappist Burger

When I think about the ultimate burger, this is one of the top five that come to mind. This hamburger is inspired by the Trappist Monasteries of Belgium—who are very choosy when it comes to their grain, hops and yeast that become the base foundation for all the beers they produce. Those same flavors from each beer, representing six authentic Trappist abbeys, find their way into this burger.

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Aug 2007 | Issue #8

Home Brew Chef Sean Z. Paxton
Trappist Burger
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a Belgian version of a Hamburger, using beers from all the Athentic Trappist breweries
Servings Prep Time
4 servings 10 minute
Cook Time Passive Time
20 minute 5 minute
Servings Prep Time
4 servings 10 minute
Cook Time Passive Time
20 minute 5 minute
Home Brew Chef Sean Z. Paxton
Trappist Burger
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
a Belgian version of a Hamburger, using beers from all the Athentic Trappist breweries
Servings Prep Time
4 servings 10 minute
Cook Time Passive Time
20 minute 5 minute
Servings Prep Time
4 servings 10 minute
Cook Time Passive Time
20 minute 5 minute
Ingredients
Trappist Burger Patty Ingredients:
Trappist Burger Ingredients:
Servings: servings
Units:
Instructions
  • In a large sauté pan over medium heat, add the butter, stirring until the butter has melted and the foam has subsided. Add the onions and leeks; season lightly with salt, stirring occasionally for 10 – 12 minutes or until brown and caramelized. Deglaze the pan with Achel Bruin (leaving the yeast in the bottle) and reduce by half. Remove from the heat and place in a metal bowl to cool. Once the onion | leek mixture is cool, add the ground lamb and season with salt and pepper; mix to distribute equally and make 4 burger patties. Set patties on a plate and let sit as your charcoal or gas grill heats up.
  • Grill the burgers over medium-high heat for 3 – 4 minutes on each side, flipping them only once. This will help keep the burgers intact and create a nice outside crust with grill marks. Do not press on the burgers, or you will lose most of the moisture in the meat, making a dry burger. After each side has cooked, move the patties to the side of the grill with no coals or heat, add the Chimay cheese to the top of the burgers and let rest for 3 minutes. Place the hamburger buns over the flame and toast lightly 1 – 2 minutes. Remove the buns and patties from the grill.
  • To assemble the trappist Burger, spread the Rochefort 10 Mustard and Westmalle Tripel Aioli on the bottom bun; next, add spinach and then the Chimay cheese-covered burger patty. Top the burger with Tomato Orval Ketchup and the top bun. Serve this burger with some pomme frites and a side of Westmalle Tripel Aioli, and pour a Westvleteren 12 for each of your guests to enjoy. What a perfect pairing for a worthy fest!
Sean Paxton

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