Beef Burger in a Beer and Shallot Gravy

Commercially bought beef burgers (from Sainsbury's), so not a wheat free dish. The gravy was made with one red onion, six shallots, a dash of  Deuchars IPA beer, a teaspoonful of black pepper, parsley, some tomato puree, and beef stock, Served with half a head of brocolli.

The beef burgers had been fried the day before, so they were reheated in a steamer,  The head of brocolli (cut into four sections) was cooked in another level of the steamer. 

The gravy was made by frying the red onion and the shallots, both chopped, until they were browned. I mixed some browned cornflour with water, and added the beef stock. Then added this to the pot and allowed to thicken over ten minutes, stirring regularly. Then the tomato puree, the parsley, and the pepper was added.  

I learned the art of cooking with beer from Pamela Vandyke Price, who wrote a whole book about cooking with wine, spirits, beer, and cider. Well worth digging out if you can. 

Beef Burger in a Beer and Shallot Gravy