Clinton Hall has quickly become a fixture in New York's financial district for its world-class beer selection and supremely satisfying burgers. Currently chef Darryl Harmon offers an impressive menu of 20 burgers, from the favorites like Bacon, Egg, and Burger, or Colorado Lamb Burger, to specials like his IPA Burger.
Harmon has long been a fan of IPAs — Clinton Hall usually has a half dozen on tap — and pairing them with his food, but he says that combining them created a bolder impact on the burger than just sipping alongside from a pint. "Because the IPA is bitter, we balanced it out with cheese in a fondue, which smoothes out the flavor."
This IPA Burger is the ultimate crowd pleaser for dinner with beer lovers, but the IPA fondue (step two, below) doesn't have to be limited to a burger topper. "I also like using it on french fries topped with bacon and scallion. That’s the ultimate poutine," says Harmon. "I also do a homemade tater tots it's great on, as well as truffle fries."
The IPA Burger (Makes 4 sandwiches)
- 24 oz ground Black Angus beef
- 4 oz American cheese
- 4 oz heavy cream
- 2 oz IPA Beer
- 3 1-1/4-inch thick Spanish onions, sliced
- 1 oz flour
- 2 oz buttermilk
- 10 oz vegetable cooking oil
- 4 potato buns
- fixings: lettuce, sliced tomato, and pickle
- Divide the beef into four burger patties and season with salt and pepper. Set aside.
- In a small saucepan, bring the heavy cream to a boil. Add the IPA and reduce. Stir in American cheese until sauce thickens.
- Heat the vegetable oil to 350º in a medium pot. Soak the onions in buttermilk while you season the flour with salt and pepper. Dredge the onions in the seasoned flour and fry until crispy.
- Grill the burgers to your desired doneness. Assemble the burger with the lettuce, sliced tomato, and pickle on bottom of bun. Place burger and onion ring on top. Drizzle IPA Beer cheese fondue on top and serve.