Smoky Beer Burgers With Creamy Mustard Sauce
Serves: 3
Weldon Lockman
1 January 1970
Based on User reviews:
47
Spice
59
Sweetness
55
Sourness
37
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
910 g
Ground Sirloin (lean)2 cloves
Garlic (grated or finely chopped)1 tbsp
Worcestershire Sauce1 cup
Spicy Brown Mustard1 cup
Sour Cream3 tbsp
Dill (chopped fresh)1
GreenDirections:
1
Preheat grill over medium-high heat
2
Place the meat in a bowl and add the cheese
3
Peel the onion and halve it, if using the medium onion
4
Grate about 3 to 4 tablespoons of onion directly over the meat into the bowl
5
Finely chop the remaining onion and reserve for topping
6
Add spices to meat: paprika, cumin and about 1 tablespoon of grill seasoning and/or some salt and pepper
7
Add garlic, parsley and Worcestershire and beer then form 4 large patties making them a little thinner at the center than at edges
8
Burgers plump when you cook them so this will prevent burger bulge
9
Drizzle a little olive oil over the burgers then grill about 4 minutes on each side for medium rare, 5 minutes on each side for medium and 6 to 7 minutes on each side for well done
10
Mix mustard and sour cream with dill
11
Serve patties on bun bottoms and top with lettuce, pickles, chopped raw onion
12
Slather bun tops with sauce and serve