A delicious smoked gouda cheeseburger made with your favorite beer. Perfect for summer grilling!
FOR THE BURGERS:
- 8 ounces smoked gouda cheese
- 1 pound ground beef
- 3 large green onions, sliced
- 1/3 cup beer
- 1/3 cup breadcrumbs
- 1 teaspoon Worcestershire sauce
- salt and pepper to taste
- 4 hamburger buns (we like brioche buns)
- 1/4 cup dijon mustard
- 1 packed 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 1/4 inch across).
- 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.
Tip: Make the hamburger patties slightly larger in diameter than your hamburger buns (burgers will shrink as they cook) and make an indent in the center of the patties to stop them from puffing up in the middle.
- 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 each patty (still on the grill!) with a slice of smoked gouda so the cheese has a chance to melt.
- Toast burger buns on the grill for 1-2 minutes until lightly browned.
- Assemble the burgers! Spread a spoonful of mustard across each bun, add your cooked burger patties, and top with a handful of arugula (or any other burger toppings you like!) Serve immediately.
Adjust your burger mixture if needed. If the patty mixture feels too wet, add more breadcrumbs. Too dry? Add an extra splash of beer. You want burgers to hold their shape without crumbling.
What beer should I use? Use any beer you like to drink! We like slightly darker beers here: bocks, red ales, dark IPAs, and stouts/porters lend great flavor. But this recipe is good with lighter beers, too!
No grill? Cook these burgers on a very hot cast iron skillet or grill pan on the stovetop. Add a light layer of canola or veggie oil to the pan to prevent sticking, and turn your oven fan on as burgers can be a little smokey indoors.
Add your favorite toppings. Add crispy bacon, grilled onions or peppers, lettuce, tomato slices, or sliced onion to these burgers. Ketchup, mayonnaise, and BBQ sauce are also good here.
Additions & Substitutions. Use ground turkey, ground chicken, or a ground plant-based meat substitute (like Beyond Burger or Impossible Burger) in place of the ground beef. Use sharp cheddar or pepper jack cheese instead of gouda. Swap the green onions for diced red or white onions. Use root beer in place of beer if you like. Add minced garlic or roasted garlic to the burger mixture for extra flavor.
To freeze these burgers, lay patties on a lined baking sheet in a single layer. Freeze until solid, then transfer to an airtight container (we love Stasher Bags here!) and store in the freezer for up to 3 months. When you’re ready to cook, defrost the burgers overnight in the fridge.
Keywords: BBQ, grilling, summer, barbecue