Smoky Beer Burger

Smoky Beer Burger
Smoky Beer Burger


For the Burgers:

  • 1 small onion, roughly chopped
  • 2 garlic cloves, minced
  • 1 tablespoon Worcestershire sauce
  • 4 oz beer (I like a lager style for this)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt
  • ½ cup panko breadcrumbs
  • 1 lb ground beef
  • 4 oz gouda cheese, sliced (you could also use smoked gouda for extra smokiness)

For the Aioli:

  • 3 tablespoons Dijon mustard
  • 2 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1 cup canola oil
  • 3 tablespoons whole grain mustard
  • 2 tablespoons horseradish

For Serving:

  • Burger buns
  • Lettuce
  • Tomatoes
  • Pickles

How To Make

For the Burgers:

  • Combine the garlic, onion, Worcestershire, and beer in the bowl of a food processor. Pulse until the a smooth paste forms; I like the onions and garlic to blend completely.
  • Pour the paste into a mixing bowl and stir in the spices, salt, and pepper.
  • Fold in the panko breadcrumbs and ground meat and mix to combine, being careful to not overwork the meat. Form the mixture into four equal patties.
  • Heat a grill to medium-high and add the burgers. Cook for 4 minutes per side. During the last minute of cooking, top each burger with gouda cheese and close the lid of the grill so the cheese melts.
  • Remove from grill and tent the burgers with foil until ready to serve.

For the Aioli:

  • Whisk together the Dijon mustard, egg yolks, and lemon juice. Whisking constantly, slowly stream in the oil until the mixture thickens and emulsifies.
  • Whisk in the whole grain mustard and horseradish and season to taste with salt and pepper. This can be made ahead and kept in the fridge until serving time.
  • To Serve: Serve the burgers on buns with desired toppings and the aioli.

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