Best 11 Beer Burgers Recipes

BEER BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix the ground beef, onion, garlic, Worcestershire sauce, salt, and pepper in a bowl. Mix in the beer until absorbed by the meat mixture. Form into patties.
• Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

GRILLED BACKYARD BEER BURGERS

Steps:

• Heat gas or charcoal grill. In medium bowl, mix all ingredients except buns, ketchup and pickles. Shape mixture into 6 patties, about 3/4 inch thick.
• Place patties on grill rack over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Add buns, cut sides down, for last 4 minutes of grilling or until toasted.
• Top burgers with ketchup and pickle planks; serve on buns.

BEER-CHEESE BURGERS

Steps:

• Preheat a grill to medium high. Melt the butter in a medium saucepan over medium heat. Add the flour and mustard powder and cook, stirring, 3 minutes. Whisk in the beer and bring to a simmer; whisk in the half-and-half until smooth. Return the sauce to a simmer and cook, whisking occasionally, until thickened, 3 to 4 minutes. Stir in the cheese and horseradish until smooth; keep warm.
• Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the rolls, cut-side down, until lightly toasted, about 1 minute.
• Top the bun bottoms with the burger patties, cheese sauce, tomato and chives. Cover with the bun tops.

CARAMELIZED BEER-ONION AND BACON BURGERS

Steps:

• In 10-inch skillet, heat 1 tablespoon bacon drippings over medium-high heat. Add onions; cook about 15 minutes, stirring frequently, until softened.
• Reserve 1/2 cup of the beer. Stir remaining beer into onions. Heat to boiling; reduce heat to medium and simmer uncovered, stirring occasionally, until onions are golden and liquid has evaporated, about 30 minutes. Cool.
• Meanwhile, roughly chop 4 slices of the cooked bacon; set aside. Roughly chop half of the onion mixture; stir into chopped bacon.
• In medium bowl, stir chopped onion and bacon mixture into beef. Add salt and pepper. Shape beef mixture into 4 large patties, thinner at center and thicker at edges for even cooking.
• In 10-inch skillet, heat remaining bacon drippings over medium-high heat. Add patties; cook 8 minutes for medium-rare, 10 minutes for medium, 12 minutes for medium-well, turning once. After turning, add reserved 1/2 cup beer to burgers, then top burgers with cheese. Cover skillet to melt cheese.
• Place burgers on bun bottoms; top with lettuce leaves, tomato slices, and remaining caramelized onions. Cut remaining 4 slices bacon in half; crisscross 2 pieces on top of onions on each burger, and cover with tops of buns.

SMOKY BEER BURGERS WITH CREAMY MUSTARD SAUCE

Steps:

• 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.

BEER AND PRETZEL BURGERS

Steps:

• In a large bowl, combine beer, pretzel crumbs, relish, and salt. Mix in ground beef, blending well. Shape into 8 patties.
• Grill over medium coals for 10-15 minutes or until desired doneness, turning halfway through. During last minute of grilling, toast the buns.
• Serve burgers on toasted buns with ketchup, mustard, cheese, or whatever toppings you like!

ROOT BEER GLAZE FOR GREAT BURGERS

Steps:

• Combine the root beer soda, chili sauce, lemon juice, Worcestershire sauce, sugar, molasses, liquid smoke, root beer extract, ginger, garlic powder, and onion powder in a heavy, medium fire-proof saucepan.
• Bring to a boil over medium heat, stirring occasionally.
• Reduce the heat to medium-low and simmer until reduced to about 1 cup and thick enough to coat the back of a spoon, about 20 minutes. Season to taste with salt and pepper and set aside (it will thicken slightly as it cools).
• *If using for burgers, Just before the patties are done, brush with the glaze.

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.

JAZZY GRILL BURGERS WITH BEER SAUCE

Steps:

• Mix beef, milk, onion, garlic, and Worcestershire; form into patties and refrigerate 15 minutes or more.
• Grill burgers over medium heat on the grill for about 6 minutes, turn and continue to cook until desired doneness.
• While burgers are grilling, sauté onion and green pepper in butter or margarine until tender but not brown.
• Combine catsup, cornstarch, and Worcestershire sauce; add to the cooked vegetables.
• Slowly add beer and heat until warm.

GRILLED BACKYARD BEER BURGERS

Steps:

• Heat gas or charcoal grill. In medium bowl, mix all ingredients except buns, ketchup and pickles. Shape mixture into 6 patties, about 3/4 inch thick.
• Place patties on grill rack over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Add buns, cut sides down, for last 4 minutes of grilling or until toasted.
• Top burgers with ketchup and pickle planks; serve on buns.

HOMEMADE BRAT BURGERS W BEER BRAISED ONIONS

Steps:

• 1. Heat olive oil in large skillet over medium high heat. Slice onions into rounds and separate. Add to oil and saute until caramelized about 10 minutes. Add the Worcestershire sauce and beer. Turn heat to medium and let cook until beer has evaporated and the onions are golden. Season with some salt.
• 2. Mix the pork with the spices. Shape into patties and fry until done. Top with caramelized onions, cheese and serve on buns with favorite toppings.