A good burger often needs no more than a well-seasoned patty, a decent bun and a simple sauce. This non-alcoholic amber ale glaze is an optional extra for anyone who enjoys a slightly sweet, mustardy finish. Brush it on during the final minutes of grilling so that it sets without burning.
Serves / makes: Enough for 4–6 burgers
Preparation: 5 minutes
Cooking: 15–20 minutes for the glaze
Recommended NA beer: NA amber ale or brown ale
Ingredients
- 200ml non-alcoholic amber ale
- 40g runny honey
- 25g Dijon mustard
- 15ml Worcestershire sauce
- 15ml apple cider vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
Method
- Pour the amber ale into a small saucepan.
- Add the honey, mustard, Worcestershire sauce and apple cider vinegar.
- Stir in the smoked paprika, garlic powder and black pepper.
- Bring to a gentle simmer over medium heat, then reduce the heat slightly.
- Cook for approximately 15–20 minutes, stirring regularly, until the mixture thickens enough to coat the back of a spoon.
- Remove from the heat and allow to cool slightly.
- Cook the burgers using your usual safe method. For minced meat burgers, check the centre reaches at least 75°C for 30 seconds.
- During the final 2–3 minutes on the grill, brush a thin layer over the patties, turning carefully and adding a second light coat if desired.
- Serve with any remaining glaze that has been kept separate from raw meat.
Why Use This NA Beer?
Amber ale can contribute malt sweetness that sits well with honey, mustard and beef, while the paprika adds smoky character.
Tips and Variations
The glaze contains honey and can catch quickly over direct heat. Apply near the end of cooking, rather than at the start.
