Recipe by Scoutie
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.
Top Review by breezermom
I used smoked gouda cheese in these, and really enjoyed the taste of these burgers. DS wasn't as big a fan, but then again, he likes the same old burger pretty much every time! LOL! I did add another slice of cheese to the top just before removing these from the grill. I was really surprised these weren't too runny, with adding the beer, but they were perfectly textured and not too "loose" at all. Thanks for sharing a new way to make a burger. Made for 123 Hits.
- 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
Creamy Mustard Sauce
- 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
Directions See How It's Made
- 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.