These Smoked Gouda Beer Burgers are perfect for summer grilling! Stuffed burgers with smoked gouda cheese, green onions, and your favorite beer.
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It’s time for a THROWBACK, you guys. (Get pumped).
I first wrote about these smoked gouda beer burgers wayyyyyy back in the wee beginnings of Life As A Strawberry, when I wasn’t so much with the “taking pictures that look appetizing” thing.
Side note: If you follow me on Instagram, you may have seen a glimpse of what these photos USED to look like in my insta stories. *shudder*
But these cheeseburgers – despite my initial unsuccessful attempts at photographing them – are STILL one of our favorite summer grilling traditions. So I decided it was ABOUT FREAKING TIME they got some new photos and a bit of a facelift here on the ol’ bloggity blog.
I actually get a ton of requests for burger recipes – especially in the sunshine-y summertiiiiimes – but not many burger ideas have made it to the website over the past almost-five years (side note: almost five years! WHOA).
I think that’s partly because we don’t really EAT that many burgers (mostly-vegetarian is the name of our dinner game, and also I am lazy and burgers take work) and also, partly, HONESTLY, because I am the world’s most boring burger-eater.
I have weiiiiiiiird things about cheeseburgers, friends. Like, for example, I refuse to eat my burgers with tomatoes or romaine lettuce or raw onion (even though I love vegetables) or non-melty cheese. I hate putting COLD things on a HOT burger, because then there is wilting and weird texture stuff and gross stringy lettuce situations (<— EWW) and I am just.not.a.fan. If I am going to be eating cold vegetables I would just like them in a salad THANK YOU VERY MUCH.
Are we still friends? Please say yes. I promise this burger is amazing enough that even I, Jessie-the-burger-hater, am a little bit in love with it.
Here’s the dealio with these smoked gouda beer burgers:
- Beef! A rare sighting on Life As A Strawberry. (PS – you could also totally use ground turkey or chicken, or black-bean-ify this recipe for a veggie situation). When I cook with beef (which is pretty rare) I opt for the grass-fed, organic stuff. Bonus points if you buy it direct from your local farmers!
- CHEESE. We put a whoooole lot of it right in those burger patties. And then also on top. You know how we do.
- Green onions!
- ALL OF THE MUSTARD
- Arugula. Because, like, “vegetables” or whatever.
- Brioche bun.
- Beer Burger Bliss
- OH RIGHT THERE IS BEER
- I FORGOT TO TELL YOU ABOUT THE BEER
- THERE IS BEER IN THESE BURGERS
- IT IS AMAZING
- YOU SHOULD PROBABLY MAKE THEM IMMEDIATELY
- And maybe serve them with these Tequila Battered Onion Rings? Yes?
- Jessie out.
Video: How To Make Smoked Gouda Beer Burgers
A delicious smoked gouda cheeseburger made with your favorite beer. Perfect for summer grilling!
FOR THE BURGERS:
- 8 oz. smoked gouda cheese
- 1 lb. ground beef
- 3 large green onions, sliced
- 1/3 cup beer (I like to use a heavy stout or an IPA)
- 1/3 cup breadcrumbs
- 1 tsp. Worcestershire sauce
- salt and pepper to taste
- 4 hamburger buns (I used brioche)
- 1/4 cup dijon mustard
- 1 cup fresh arugula (or whatever greens you have handy!)
- Cut four slices off of the smoked gouda and set aside. You’ll use these slices to top the burgers later.
- Cut remaining smoked gouda into small cubes, about 1/6 of an inch.
- Add cubed gouda, ground beef, sliced green onions, beer, breadcrumbs, Worcestershire, salt and pepper to a medium bowl. Use your hands or a sturdy spatula to mix everything together until well combined.
- Divide hamburger mixture into four sections and form each section into a patty. Make the raw hamburger patty slightly larger in diameter than your hamburger buns, because it will shrink on the grill. I also like to make an indent in the center of the patties to stop them from puffing up in the middle as they cook.
- Preheat your grill and place hamburger patties on the hottest part of it. Sear them on each side for 5-7 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.
- Toast burger buns on the grill or in a 375 degree oven for 2-3 minutes until lightly browned.
- Assemble the burgers! Place a patty on each bun and top with reserved smoked gouda cheese slices, dijon mustard, arugula, and any other burger toppings you like. Serve immediately.
If your burger patty mixture feels too wet, add more breadcrumbs. Too dry? Add an extra splash of beer. You want burgers to hold together on their own but not be too dense.
No grill? Cook hamburgers in a large nonstick or cast iron pan over medium-high heat on your stovetop.
Serve with your favorite burger toppings. This is GREAT with grilled green onions, but you can also opt for the traditional lettuce, tomato, red onion, et cetera.
Use ground turkey or chicken in place of the beef if you like.
This post was recently updated with newer photographs. The recipe is still the same!
EQUIPMENT: If you don’t already have one, it’s worth picking up a simple, sturdy cheese plane (an easy-to-use cheese slicer!) I use mine almost daily and it’s an easy way to slice specialty cheeses for burgers. No grill? You can make these burgers on an indoor grill pan!
- Calories: 841