Friday, November 7, 2008

Smoky Beer Burgers with Creamy Mustard Sauce

Cook Time: 15 min
Level: Easy
Yield: 4 servings


* 2 pounds lean ground sirloin
* 1/3 pound smoked Gouda cheese, diced into 1/4 to 1/2-inch cubes
* 1 medium onion or 1/2 large onion
* 2 teaspoons smoked sweet paprika, 2/3 palm full
* 1 teaspoon ground cumin, 1/3 palm full
* Grill seasoning (recommended: Montreal Steak Seasoning)
* Coarse salt and freshly ground black pepper
* 2 cloves garlic, grated or finely chopped
* Generous handful finely chopped fresh flat-leaf parsley
* 1 tablespoon Worcestershire sauce
* 1/2 (12-ounce) bottle beer
* Extra-virgin olive oil, for drizzling
* 1/2 cup spicy brown mustard
* 1/4 to 1/3 cup sour cream
* 2 to 3 tablespoons chopped fresh dill or 1 teaspoon dried dill
* 4 crusty Kaiser rolls, split and lightly toasted
* Green or red leaf lettuce, for topping
* Sliced sweet bread and butter pickles, for topping


Preheat grill over medium-high heat.

Place the meat in a bowl and add the cheese. Peel the onion and halve
it, if using the medium onion. 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 then form 4 large patties
making them a little thinner at the center than at edges. Burgers
plump when you cook them so this will prevent burger bulge. 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. Slather bun tops with sauce and serve.


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