Beer Burgers Recipe
Beer Burgers - a delicious summer burger idea! Served with beer braised onions and all the fixings! Serve on your favorite bun!
Ingredients
Beer Braised Onions:
- 1 sweet yellow onion sliced
- 1 cup beer
- pinch kosher salt and ground black pepper
Beer Burgers:
- 1 pound ground beef 80/20
- 3 tablespoons beer
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon worcestershire sauce
Toppings:
- hamburger buns or lettuce buns
- jalapeño sliced
- sliced cheese pepperjack or american
- ketchup + mustard
- lettuce
Instructions
- Cook Onions: Add onions, 1 cup beer and a pinch kosher salt and ground black pepper to a large cast iron pan (add as much beer as you need so the onions aren't submerged, but in a healthy amount of beer). Bring to a simmer. Let simmer until onions are soft. Taste and add any additional salt or pepper, as desired.
- Prep Grill: Clean your grill grates and and wipe them down with oil. Once your grill is clean and greased, preheat to High Heat (450-500℉).
- Make Burgers: In a large bowl, add 1 pound ground beef, 3 tablespoons beer, 1 teaspoon kosher salt, ½ teaspoon ground black pepper and ¼ teaspoon worcestershire sauce. Mix to combine. Create 3 equal sized balls (you should end up with 3 patties that are approximately 5-6oz each and approximately ¾ inches thick).
- Create Indent with Thumb: Use your thumb to create an indent in the very center of your patty (this will help ensure the burgers cook evenly without expanding too much in the middle). Season with a little more salt and pepper.
- Cook on Direct Heat 6-7 Minutes Total: Place patties on direct heat (directly over flame) for 3-4 minutes. Flip and continue to cook on direct heat or until an internal meat thermometer reads between 135-145℉ (approx. another 3-4 mins). This will result in a medium-rare center. For Medium: cook 3 minutes on the first side and 5 minutes on the second side. For Medium-Well cook 3 minutes on the first side and seven minutes on the second side. For Well-Done cook for 4 minutes soon the first side and six minutes on the second side.
- Don't Press Down: Do not press down on the burgers with your spatula. This will release juices that we want to keep in the burger.
- If Making Cheeseburgers: If you are making cheeseburgers, move your burgers to indirect heat and place a slice of cheese on top. Close the grill and let the cheese melt for 1-2 minutes.
- Let Rest: Remove from grill and let rest for at least 5 minutes. This will help ensure your burgers are nice and juicy!
- Build Burgers: Place lettuce on the bottom bun followed by some ketchup and mustard. Place your burger on top followed by some of the beer-braised onions and jalapeños (if you want) - pickles would be good too or instead of the jalapeños.
Notes
- Type of Beer: I would recommend a stronger, more flavorful beer here so that those notes can shine through.
- Use of Beer: note that not all the alcohol may burn off so this may not be suitable for children or pregnant individuals. You can always use non-alcoholic beer if you want!
Nutrition
Calories: 366kcal | Carbohydrates: 27g | Protein: 37g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1098mg | Potassium: 652mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 5mg
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