Smoky Beer Burgers With Creamy Mustard Sauce
photo by breezermom
- Ready In:
- 25mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
-
Burgers
- 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
- 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.
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Reviews
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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.
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I saw this on Rachel Ray on Saturday morning and decided to give it a try. Honestly, when I cooked them, I liked them, but didn't LOVE them. However, they grew on me. I had a leftover burger atop rice pilaf the next day for lunch and LOVED it! AND I just ate the last burger for breakfast with just ketchup and mustard. As RR would say- YUM-O!
RECIPE SUBMITTED BY
Scoutie
Roseville, California
<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>