This recipe for burgers is great on its own, but the sweetness and gentle bitterness provided by the ale lifts them to another level. Colley’s Dog is perfect for the job.

INGREDIENTS (approx 10 burgers)

500 g good quality beef mince
1 medium onion, very finely chopped
1 garlic clove, very finely chopped
300 ml Colley’s Dog
1 tsp Dijon mustard
1/2 tsp cumin
4 tbs. bread crumbs
1 medium egg
Salt and freshly ground black pepper

INSTRUCTIONS

Pour the beer over the mince and leave overnight in the fridge. To make the burgers, drain the mince using a sieve and place in a large bowl. Add all the other ingredients to the bowl and get your hands in to mix it thoroughly. Next divide into ten portions and roll into balls before flattening into burgers. If you find the mix too sticky use a little plain flour on your hands to reduce sticking.

To cook either place in the oven for 25 minutes at 200C or shallow fry on each side for 7 minutes. Alternatively cook on the BBQ. Serve in a bap with a slice of mature cheddar cheese, fried onion, mayonnaise and a splash of Tabasco sauce.