Instructions: 1. In a large mixing bowl, combine chopped onion, garlic, tomato paste, rosemary, allspice, salt and pepper. Stir in ground beef and mix well. Shape into 6 patties, each

3/4-inch (2-cm) thick. Place in shallow enamel or non-metal baking dish. Pour beer over the burgers; cover dish tightly and refrigerate up to 24 hours, turning burgers once.

2. Remove burgers from marinade; pour off excess liquid and discard. Grill burgers on barbecue until done and no pink traces remain in meat. Serve on toasted buns with beer mustard and favourite burger garnishes.

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