Smoked Gouda Beer Burgers

I’m in a beer mood today.


It probably has something to do with the fact that I spent a lot of my Saturday at a craft beer tasting festival. Although it’s 50-50 that the beer bonanza had nothing to do with it and I just really want a beer. The world will never know.


But you know what’s great about beer? You can put it in BURGERS. And also drink it. While you eat a BEER BURGER. Add some beer-battered fries or onion rings and you’ve got yourself a regular ol’ beer trifecta.


I think it might be my dream to be the chef at a bar. I think I’d turn out some really top-notch bar food. There would be booze in EVERYTHING. (Cooked, so that you don’t get crazy off a chicken wing or something. Don’t worry). And my bar would have the world’s greatest happy hour. And the world’s greatest beer selection. And it would be awesome. And you’d all be invited. Doesn’t that sound nice?


For now, though, I’ll settle for making super boozy food in my own cozy kitchen. And eating it on my couch in my sweatpants. Ahhh, bliss.


Smoked Gouda Beer Burgers
YIELD: Serves 4
For the Burger Patties:
  • 1 lb. ground beef
  • ⅓ cup smoked gouda, diced into small squares
  • 5 green onions
  • salt and pepper to taste
  • ⅓ cup beer (I use a heavy lager or a stout, like the Guinness you see in these pictures)
  • ⅓ cup breadcrumbs
  • 1 tsp. worcestershire sauce
To Assemble the Burgers:
  • 4 hamburger buns (I cheated and used store-bought, but use whichever is your favorite!)
  • 4-8 slices smoked gouda, for topping hamburgers
  • 4 tsp. dijon mustard
  • ⅔ cup salad greens (I used a spinach/arugula/frisee mix, but use whatever greens you have handy! Romaine is another good choice, or Iceberg lettuce)
  1. Chop 2 green onions and set the remaining 3 aside.
  2. Add chopped onions to a large bowl with all burger patty ingredients. Mix well with your hands until incorporated. If mixture is too wet, add more breadcrumbs. Too dry? Add more beer!
  3. Divide patty mixture into four sections and use your hands to form each section into a hamburger patty. Make the raw patty slightly larger in diameter than your hamburger buns, because it will shrink on the grill.
  4. Preheat a grill and place hamburger patties on the hottest part of it. Sear them on each side for 6-10 minutes (depending on how well done you like your burgers). When the burgers are a few minutes from done, top them (still on the grill!) with a slice or two of smoked gouda so the cheese has a chance to melt.
  5. Place remaining green onions on the grill (careful not to let them slip through the grates!) and grill for 2-3 minutes on each side until they have some nice char marks and have wilted a bit. Remove from the grill and give the onions a rough chop. Set aside.
  6. Assemble the burgers! Place a patty on each bun (I like to toast the buns first on the grill for about 2 minutes first so they’re nice and crunchy!) and top it with some grilled green onions, a teaspoon or so of dijon mustard, and a handful of baby salad greens (or any other burger toppings you’re a fan of!) Serve immediately.



  1. Tori says

    This burger is awesome! Thank you for sharing this fabulous recipe! We made them last weekend and the family has requests them again tonight!

  2. says

    Oh that looks so good right now. I’m biding my time until we can start grilling again. It helps to not have snow covering the barbecue. Thanks for sharing. I’m pinning this for future eating.

  3. Becky M. says

    How much of the beer flavor comes through? I’m not too big on beer, but I can handle a little… It sounds delicious though! (Especially the gouda, yum!)

    • Jessie says

      It depends on what kind of beer you use. You’ll get a stronger beer flavor with a dark stout like Guinness, but if you’re not a big beer fan I’d suggest a lighter pale ale or a lager. A lot of people who aren’t big on beer dislike it because darker, richer beers have a strong, hoppy taste, but a pale ale or light lager won’t be as hoppy. No matter what beer you use, the flavor in the finished burger will be subtle because there are so many other flavors on top of it – when you cook with beer, it enhances the other ingredients you’re using rather than simply shining through alone. Hope that helps!

      • Becky M. says

        The hoppiness is exactly why I don’t like it! I’m sure my husband would love the Guinness, but I’ll have to convince him a lighter type is better. :) Thanks, Jessie!


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