SMOKY BEER BURGERS WITH CREAMY MUSTARD SAUCE
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
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.
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RN Kshetri
[email protected]Overall, these burgers were good, but I think I would make a few changes to the recipe next time.
Jara Haq
[email protected]The creamy mustard sauce was a bit too tangy for my taste. I would probably use less mustard next time.
Alam Jadoon
[email protected]The burgers were a bit dry. I think I would cook them for less time next time.
Rob Black
[email protected]These burgers were a bit too smoky for my taste. I think I would use less beer next time.
Bih Fabulous
[email protected]I made a few changes to the recipe, but the burgers still turned out great. I used ground turkey instead of beef and I added some diced onions to the burger mixture.
Morium Akter
[email protected]I made these burgers exactly as the recipe said and they turned out perfectly. I would definitely recommend this recipe to anyone.
Ozzie Gilpin
[email protected]I love the combination of flavors in these burgers. The smokiness from the beer and the tanginess from the mustard sauce are a perfect match.
Karina Sangster
[email protected]These burgers are a great way to use up leftover beer. And the creamy mustard sauce is the perfect complement.
Mulu MG
[email protected]I was a bit skeptical about the smoky beer flavor, but I was pleasantly surprised. It was really good!
MADRASA IBN TAIMIA
[email protected]These burgers are so easy to make and they taste so good. I will definitely be making them again.
Ray Warnock
[email protected]I made these burgers for a party and they were a huge hit! Everyone loved the flavor.
kari kpastev
[email protected]These burgers were amazing! The smoky beer flavor was so unique and delicious.