This "knife and fork" style beer-braised burger does most of its cooking in a delicious sudsy bath of brew, which not only builds in a great depth of flavor, it also helps to create a killer pan sauce that you can pour over your finished masterpiece.
Recipe courtesy of Patrick Decker
Beer-Braised Burgers
Total:
30 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large sweet onion, halved widthwise and thinly sliced 
  • 2 cloves garlic, finely chopped
  • 1 teaspoon dried thyme
  • 1 pound ground beef (whatever blend you prefer)
  • Salt and ground black pepper 
  • 1 (12-ounce) bottle beer, whatever variety you like
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 4 slices sourdough bread, toasted
  • 1 large tomato, thinly sliced
  • 2 to 3 ounces robust blue cheese, such as Roquefort or Stilton, thinly sliced

Directions

Place a large skillet over medium heat with the olive oil and butter. Add the onions, garlic, and thyme to the pan and cook, stirring occasionally, until the onions begin to soften, 3 to 4 minutes.

While the onions are cooking, season the ground beef with salt and pepper and form it into four patties. Push the softened onions to the outer edge of the skillet and add the burgers to the pan. Cook the burgers until browned on one side, 2 to 3 minutes, and then flip them over. Add the beer, Worcestershire sauce and Dijon mustard to the pan and swirl it gently to combine all of the ingredients. Continue cooking the burgers to your desired doneness, about 4 minutes for medium. Once the burgers are finished, remove them to a plate and continue reducing the liquid in the pan until it reaches a glossy, gravy-like consistency. Season with salt and pepper.

Serve the burgers on a toasted slice of sourdough bread layered with sliced tomato. Top each burger with the onions and pan sauce and garnish with the blue cheese.

Cook's Note

If you're feeling guilty for just eating a burger for dinner, go ahead and add in a simple green salad to balance the meal out. But afterwards stop worrying about eating just a burger for dinner and go with it.

Categories:

IDEAS YOU'LL LOVE

Beer-Braised Chicken Thighs

Recipe courtesy of Rachael Ray

Burgers

Recipe courtesy of Kevin Gillespie

Beer Braised Brisket

Recipe courtesy of Susan Vu

Beer Braised Rabbit

Recipe courtesy of Emeril Lagasse

Beer-Braised Brisket with Root Vegetables

Recipe courtesy of Gourmet Magazine

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Tia Mowry at Home

7:30am | 6:30c

Tia Mowry at Home

8:30am | 7:30c

Tia Mowry at Home

9:30am | 8:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Unwrapped

3pm | 2c

Unwrapped

3:30pm | 2:30c

Unwrapped

4pm | 3c

Unwrapped

5pm | 4c

Unwrapped

6pm | 5c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight

Guilty Pleasures

8pm | 7c

Guilty Pleasures

8:30pm | 7:30c

Guilty Pleasures

9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Guilty Pleasures

12:30am | 11:30c

Guilty Pleasures

1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here