1 large red onion, sliced into 1/4 –inch rings
1 1/2 cups all-purpose flour, divided
12oz Sierra Nevada Pale Ale
1/2 teaspoon baking powder
1/2 teaspoon paprika
1/2 teaspoon salt
canola oil, for frying
1 pound ground beef
1 ripe avocado
1 small lime
4 burger buns
- Line a large plate or baking sheet with a double layer of paper towels.
- Whisk 1 cup flour with baking powder, paprika and salt; gradually whisk in Sierra Nevada Pale Ale. You’re aiming for the texture of thin pancake batter or heavy cream; add more lager or flour, if needed. Set aside.
- Fit a large pot with a thermometer. Add two inches of oil to the bottom of the pot; heat over medium-high until the oil reaches 375 °F. Dredge onion rings in the remaining 1/2 cup flour. Shake off excess flour; dip in the beer batter. Lift onion rings from the batter and, allowing any excess batter to drip back into the bowl, carefully add half the onion rings to the oil. Fry, turning occasionally with long-handled tongs or a slotted spoon, until the crust is a crisp golden brown, about 1 minute. Transfer rings to the prepared towel-lined plate or baking sheet. Bring the oil back to 375 °F; repeat with remaining onion rings. Set aside.
- Peel, pit, and coarsely chop the avocado; add to a small bowl with 1/2 teaspoon salt and the juice and zest of the lime (about 1 tablespoon juice and 1 teaspoon zest). Smash the mixture into a coarse spread with the tines of a fork. Set aside.
- Shape the beef into four equal patties; season on all sides with remaining salt.
- Heat a grill to medium-high. (Alternatively, heat a grill-pan or a cast-iron skillet over medium-high heat). Oil the grill (or pan) and cook the burgers, flipping once, until cooked to desired temperature — 3 to 4 minutes per side for medium-rare, 4 to 5 minutes per side for medium.
- Divide burgers between buns; top with smashed avocado and onion rings.