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