By Noo on June 13, 2008
Photo by Sue Lau
Photo by Sue Lau
"This comes from a burger book that I bought for a friend of mine. A very easy and tasty burger. Top with cheese and my Beer Braised Onions #309199-yum!"
Serving Size: 1 (235 g)
Servings Per Recipe: 4
"Omg, so good! I work at Uno's, and we have a BBQ bacon cheeseburger which has a beer/BBQ sauce and onion rings on it. So, this reminds me a lot of that recipe. I added the Beer-Braised Onions, which, in my opinion, made the burger. I also used BBQ for condiments and American cheese, but next time I think I will use a spicy cheddar just to add a little bit more of a kick. So yummy!"
"These are great burgers; especially with your recipe#309199. Will definitely keep this recipe on hand for our next burger cookout. Made for PRMR, August, 2013."
"Awesome yumminess. The grilled onions are quite like the way we always got our burgers in Wisconsin, just a stone's throw north of Chicago. Perfect complement to the burger!"
"Fantastic burgers Noo! DH bought ground chuck and it tasted like we were eating steak burgers. Didnt have any tabasco sauce so I added a couple pinches of red chili flakes and doubled the beer and worcestershire sauce since I had 2 1/2 pounds of meat. DH is not fond of onions so they were not added but next time I really want to give them a try. Wonderful recipe Noo! Made and reviewed for the Aussie/New Zealand Forums RECIPE SWAP #64 - May 2012"
"Really moist and good. I switched the amounts of hot sauce and Worcestershire, and did add a bit of sea salt and freshly ground black pepper. Topped them with Muenster. I was out of onions but I'll try them next time. Thanks for posting!"
"We love a good burger and this one is really good. I made as directed (2 at first) and it was a bit bland. So to the remaining 1/2 mixture I doubled all but the meat and also added s/p, minced garlic and minced onion. Topped with sliced cheddar, pickles, mayo, and ketchup and it's just what it needed to take it to the top. Thanks for sharing the recipe."
"Wisconsinites dream burger! Beer and cheese make everything better - no exception here. Toasted our buns on the grill and threw tomato and lettuce 'em - great! Made for PRMR tag."
"Made as written. These are reallt tast burgers, I used swiss cheese on these. I came up with 4 big burgers. The kids really enjoyed the onions too. Made for PRMR tag."
"I love burgers so I'm a bit picky. These were just okay for me. Good but not great. I did not add the extra beer as others recommended but I will next time. I think that would make a big difference."
"They were in the fridge maybe only 1 hour. We topped them with Monterey jack cheese and slices of bacon. Yummy! Thanks Noo :) Made for PRMR tag game"
"I am rating these combined with Recipe #309199 ... as top notch! I did add 1 extra T of beer to the burger mixture based on other reviews. We topped these with sharp american cheese and I added some lite mayo and A1 Steaksauce to mine and it was perfection on a bun!"
"Made these burgers for the *Best of 2008* cookbook game & served them open-face style as we like to pile on the adds. I added garlic to the meat mixture, used a shredded cheddar & topped them w/your Recipe #309199. They were flavorful & moist, but any beer flavor was lost & I found them in need of salt. The beer-braised onions were the star of the combo, elevated the burger to its *yum potential* & I esp recommend their use. Thx for sharing this tasty recipe w/us."
"We really enjoyed these moist and flavoursome burgers - which we ate with Noo's Recipe#309199 and kiwidutch's Recipe#147243. I knew at the outset that I'd be omitting the tabasco sauce (just too much heat for us) but as a non-beer drinker I was, nonetheless, intrigued by what beer might add to a basic beef burger. Having omitted the tabasco and guided by the Zaar Kitchen Dictionary, I added about a tablespoon of fresh, chopped parsley, two grindings of black pepper and a 1/4 teaspoon of Dijon mustard. The result? For these two heat-timid eaters, wonderfully tasty burgers which I'll happily make again. Only complaint: what to do with the rest of the can of beer? Well we made shandies (not sure if that's a universal term): 1/2 beer and 1/2 lemonade. Made for PRMR."
"Yum! I made this as directed but only for 2 of us. I sauteed onions (in beer) and right before eating added some cheddar and pepperjack cheeses. Tasty and filling burger. Thanks Noo. Made for Photo Tag."
"This is a terrific burger recipe! I doubled the worcestershire and Tabasco, used a full-bodied wheat beer, topped them with cheddar cheese, and served on whole-wheat buns. These burgers were very juicy and flavorful. I had mine with dill pickle slices and the rest of the family topped theirs with your recipe #309199. Thanks for posting this yummy recipe!"
"Our friends loved these burgers. I added a tad more tabasco (we like it hot) as well as about 1/4 cup finely chopped onion. Thanks NOO."
"I made 4 different kinds of burgers at a barbeque and these consistently recieved the lowest ranking. They were juicy but tasteless. I would suggest adding some french onion soup mix at the least."
"I made this only using 1lb of burger (it was all that wasn't frozen at the time) and the recipe turned out perfectly! It was very easy to make and very JUICY!! My husband liked it too."