Smoky Beer Burger

SMOKY BEER BURGER

The intensified name of flavors is fitting too sesquipedalian to micturate a denomination for this guy. We've got a smoky darken of beer infusion, gouda cheese, mustard sauce, and a scare of root. This is a man's burger!!

INGREDIENTS:
For the Burgers:

• 1 small onion, roughly chopped
• 2 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• 4 oz beer (I like a lager style for this)
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• ½ cup panko breadcrumbs
• 1 lb ground beef
• 4 oz gouda cheese, sliced (you could also use smoked gouda for extra smokiness)

For the Aioli:

• 3 tablespoons Dijon mustard
• 2 large egg yolks
• 1 tablespoon fresh lemon juice
• 1 cup canola oil
• 3 tablespoons whole grain mustard
• 2 tablespoons horseradish

For Serving:

• Burger buns
• Lettuce
• Tomatoes
• Pickles

DIRECTIONS:
For the Burgers:

1. Combine the garlic, onion, Worcestershire, and beer in the bowl of a food processor. Pulse until the a smooth paste forms; I like the onions and garlic to blend completely.
2. Pour the paste into a mixing bowl and stir in the spices, salt, and pepper.
3. Fold in the panko breadcrumbs and ground meat and mix to combine, being careful to not overwork the meat. Form the mixture into four equal patties.
4. Heat a grill to medium-high and add the burgers. Cook for 4 minutes per side. During the last minute of cooking, top each burger with gouda cheese and close the lid of the grill so the cheese melts.
5. Remove from grill and tent the burgers with foil until ready to serve.

For the Aioli:

1. Whisk together the Dijon mustard, egg yolks, and lemon juice. Whisking constantly, slowly stream in the oil until the mixture thickens and emulsifies.
2. Whisk in the whole grain mustard and horseradish and season to taste with salt and pepper. This can be made ahead and kept in the fridge until serving time.
3. To Serve: Serve the burgers on buns with desired toppings and the aioli.

Share this post