Smoky Beer Burgers With Creamy Mustard Sauce Recipes

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SMOKY BEER BURGERS WITH CREAMY MUSTARD SAUCE



Smoky Beer Burgers With Creamy Mustard Sauce image

Nice change of pace from regular burgers, they have their own rich and unique delicious flavor! Although I think it is best to shred the cheese in the burger, I have also just placed sliced cheese on the top of the burgers. Sharp cheddar cheese works great too. Because these burgers are so moist, gently put them on the grill and then don't touch until ready to flip. Make sure that the burgers are fully cooked on the first side prior to flipping. Feel free to add some dry bread crumbs if they look too moist, but mine firmed up just fine. Prep time does not include refrigeration time. Be sure you bring a good appetite, these burgers are huge! Adapted from Rachel Ray on The Food Network.

Provided by Scoutie

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/2-2 lbs lean ground sirloin
1/4 lb smoked gouda cheese, shredded
1 medium onion
2 teaspoons smoked sweet paprika, 2/3 palm full
1 teaspoon ground cumin, 1/3 palm full
grill seasoning (recommend Montreal Steak Seasoning)
coarse salt & freshly ground black pepper
2 garlic cloves, grated or finely minced
3 tablespoons fresh flat-leaf parsley, finely chopped
1 tablespoon Worcestershire sauce
4 ounces bottled beer
extra virgin olive oil, for drizzling
1/2 cup spicy brown mustard
1/4-1/3 cup sour cream
1 tablespoon chopped fresh dill or 1/2 teaspoon dried dill
4 crusty kaiser rolls, split and lightly toasted

Steps:

  • Preheat grill over medium-high heat.
  • Place the meat in a bowl and add the shredded cheese.
  • Peel the onion and halve it.
  • Grate about 3 to 4 tablespoons of onion directly over the meat into the bowl. Finely chop the remaining onion and reserve for topping.
  • Add spices to meat: paprika, cumin and about 1 tablespoon of grill seasoning and/or some salt and pepper. Add garlic, parsley and Worcestershire and beer.
  • Form 4 large patties making a large thumbprint indentation in the middle of each burger, because burgers plump when you cook them so this will prevent burger bulge.
  • Refrigerate for 1 hour. Pull them out about 30 min before grilling. Drizzle a little olive oil over the burgers then grill about 4 minutes on each side for medium rare, 5 minutes on each side for medium and 6 to 7 minutes on each side for well done.
  • Mix mustard and sour cream with dill.
  • Serve patties on bun bottoms and top with lettuce, pickles, chopped raw onion and anything else you like. Slather bun tops with sauce and serve.

BEER BURGERS WITH BEER BRAISED ONIONS



Beer Burgers With Beer Braised Onions image

An excellent burger and the onions piled on top of the burger are great. This recipe is one of my DH's favorites.

Provided by Lvs2Cook

Categories     Onions

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon butter
1 large onion, sliced thin
1 cup beer
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 lbs ground chuck
2 tablespoons beer
1/2 teaspoon Tabasco sauce
1/4 teaspoon Worcestershire sauce
salt and pepper
4 hamburger buns
4 slices cheese (your choice)

Steps:

  • Onions: melt butter in saucepan over medium-high heat. Add onions and saute, stirring frequently, until tender, about 5-6 minutes. Add 3/4 cup beer, sugar, and salt. Cook until all the beer has been absorbed by the onions and they begin to brown slightly, about 18 minutes. Add the remaining 1/4 cup beer and bring to a simmer. Keep onions warm.
  • Burgers: In a large bowl, thoroughly combine the ground chuck, Tabasco sauce, Worcestershire sauce, and salt and pepper. Gently form into 4 patties, handling as little as possible so as not to make the burgers tough.
  • Grill burgers to your desired degree of doneness.
  • Toast buns on the grill.
  • Serve burgers on the toasted buns topped with the cheese, beer braised onions and ketchup.

Nutrition Facts : Calories 769.4, Fat 47.7, SaturatedFat 22.6, Cholesterol 161.3, Sodium 1179, Carbohydrate 33, Fiber 1.5, Sugar 5.4, Protein 45.6

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