Filed Under: barbecue, beer, beer burgers, Burgers

Triple Beer Burgers

One of the secrets of making especially juicy burgers is adding a little beer!

May 27th, 2016

From Weber's New American Barbecue: A Modern Spin on the Classics by Jamie Purviance.

Adding just a small amount of full-bodied beer allows the patties to develop a good crust and they'll taste fantastic.
Prep Time
20 minutes, plus about 20 minutes for the sauce
Cook Time
24 to 31 minutes
  • 1 garlic clove, minced
  • Extra-virgin olive oil
  • 1 cup ketchup
  • 1 cup plus 2 tablespoons IPA or dark ale, divided
  • 2 tablespoons cider vinegar
  • 1 tablespoon packed brown sugar
  • 3 teaspoons Worcestershire sauce, divided
  • Kosher salt
  • 1 medium yellow onion, cut crosswise into ⅓-inch slices
  • 1 tablespoon Dijon mustard
  • 1 1/2 pounds ground chuck (80% lean)
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon freshly ground black pepper
  • 4 pretzel rolls, split
  • 4 leaves Boston lettuce
  • Special Equipment
  • Large Disposable Foil Pan
  1. In a saucepan over medium heat on the stove, saute the garlic in 1 tablespoon oil until fragrant, about 1 minute. Add the ketchup, 1/2 cup of the beer, the vinegar, brown sugar, 2 teaspoons of the Worcestershire sauce, and 1/2 teaspoon salt and bring to a gentle boil. Reduce the heat to low and simmer until the sauce is the consistency of ketchup, 15 to 20 minutes, stirring often. Let cool.

  2. Prepare the grill for direct cooking over medium-high heat (400° to 500°F).

  3. Brush the onion with oil, and then grill over direct medium-high heat, with the lid closed, until lightly charred, about 6 minutes, turning once. In a large disposable foil pan mix 1/2 cup of the beer, the mustard, and 1 teaspoon salt. Add the onions to the beer mixture. Grill over direct medium-high heat, with the lid closed, until most of the liquid is evaporated and the onion is soft, 10 to 15 minutes, stirring occasionally. Remove from the grill.

  4. Mix the ground chuck, paprika, pepper, 1 1/2 teaspoons salt, the remaining 2 tablespoons beer and 1 teaspoon Worcestershire sauce, and then gently form four patties of equal size, each about 3/4 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook.

  5. Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160°F), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the rolls, cut side down, over direct heat.

  6. Build each burger on a roll with lettuce, a patty, onions, and sauce. Serve warm.

Triple Beer Burgers
Food photograph © 2016 Tim Turner

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