Smoky Beer Burgers With Creamy Mustard Sauce Recipes

SMOKY BEER BURGERS WITH CREAMY MUSTARD SAUCE

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

Steps:

• Sauté onion, garlic, thyme and oregano over medium heat until onion is translucent, about 3 minutes. Let this cool completely.
• Add ground beef, onion mixture and egg together in a large bowl and mix until thoroughly blended. Slowly stir in stout beer, while mixing. You may want to add less beer than called for here if you find it is getting too thin, or more yet. Then add parsley, celery salt and black pepper and mix well. It's ideal to mix using your hands and you may want to wear rubber gloves for this.
• Form into 6 patties and let sit in the fridge for 15 minutes to firm up a bit.
• Preheat grill to 375°F.
• Place patties onto the grill and cook until well-done (170°F internal temperature), turning once, about 8-10 minutes per side.

BEER BURGERS WITH BEER BRAISED ONIONS

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.