- 15 ml (1 tbsp.) salted butter
- 1 spanish onion coarsely chopped
- 45 ml (3 tbsp.) brown sugar
- 180 ml (¾ cup) amber beer, such as Bock de Joliette*
- 5 ml (1 tsp.) fresh thyme, chopped, or 1 ml (¼ tsp.) dried thyme
- Salt and ground pepper
- 455 g (1 lb.) ground pork
- 3 ml (½ tsp.) celery salt
- 3 ml (½ tsp.) paprika
- 1 ml (¼ tsp.) garlic powder
- 80 ml (⅓ cup) breadcrumbs
- 240 g (8½ oz.) Le Bocké cheese, sliced
- 12 mini hamburger buns
- 250 ml (1 cup) young arugula or spinach shoots
- In a saucepan, melt the butter at medium heat and cook the onion for 10 minutes or until it becomes golden.
- Add the brown sugar, beer and thyme.
- Season and simmer for 10 minutes, until the liquid becomes syrupy.
- Preheat the barbecue to high heat or the oven to 220oC (425oF).
- Combine the spices and breadcrumbs with the ground pork. Pepper to taste.
- Form 12 mini hamburger patties.
- Cook on the grill or in the oven on a baking sheet for about 10 minutes, depending on the thickness of the patties.
- Garnish the patties with cheese and heat the buns.
- Place a patty with cheese in each bun, add the beer-caramelized onions, hot or cold, and the arugula or spinach. Serve.
- * Bock de Joliette amber is the recommended beer, because it is the beer used in the Le Bocké cheese aging process.
- The raw hamburger patties can be prepared in advance and kept in the fridge. They can be cooked at the last minute. The caramelized onions will keep in the fridge for at least 1 week.
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