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Smoky Beer Burgers With Creamy Mustard Sauce

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“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.”

Ingredients Nutrition


  1. Preheat grill over medium-high heat.
  2. Place the meat in a bowl and add the shredded cheese.
  3. Peel the onion and halve it.
  4. Grate about 3 to 4 tablespoons of onion directly over the meat into the bowl. Finely chop the remaining onion and reserve for topping.
  5. 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.
  6. 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.
  7. 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.
  8. Mix mustard and sour cream with dill.
  9. 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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