Tuesday, April 17, 2012

Smoky Beer Burgers with Dijon Dill Sauce

So.. okay. These burgers did turn out pretty good. Really good, actually. But it caused me to freak out just a little bit when I was making the beef mixture.

The mix was looking and smelling pretty delicious. I usually just throw the same old things into my burgers.. so it was nice to see a change happening. Then I poured the 6 oz of beer in. The result was a very mushy, soggy, wet burger mixture that was not holding into a patty. I was freaking out. I didn't want my burgers (and all that delicious smoked gouda..) to stick and fall through my grill. But I fixed it by adding a good amount of breadcrumbs to the mixture to absorb the beer. It worked wonders. Thank goodness.

So, long story short, although these are called "beer burgers" I would not suggest adding the beer. Maybe just a little bit, if you really wanted to. If you do add the beer, add some breadcrumbs. I'd say I added about 1/2 a cup. But without the beer, these burgers would form some nice patties without the breadcrumbs!

And they were SO good. I literally said "mmm" out loud when I came across one of those gooey smoked gouda pockets that were all throughout the burger. The dijon dill sauce was zesty and creamy and the fresh herbs gave it a freshness that I was not expecting.

I loved this different burger. I served mine in a lettuce bun with onions and pickles and a couple dollops of the dijon dill sauce.

Mr. Picky had his on toasted kaiser rolls. He made 2 double cheeseburgers (!!) added bacon and some ketchup. Safe to say he enjoyed them as well.


For the burger patties:
2 lbs 93% lean ground beef (or fattier if you prefer)
4 oz smoked gouda cheese, diced into small cubes
1 medium onion
2 tsp smoked sweet paprika
1 tsp cumin
1 Tbsp grill seasoning
1 tsp garlic powder
1 T worcestershire
6 oz beer (I would suggest leaving this out..)
cheese slices (optional)
lettuce, tomato, onions, pickles etc..

For the Dijon Dill Sauce:
1/2 cup spicy brown mustard
1/3 c fat free sour cream
2-3 Tbsp chopped fresh dill


1. Preheat grill or grill pan over medium-high heat. (I used my *teeny* charcoal grill.)
2. Put the meat in a large bowl. Add the smoked gouda cheese. Cut half of the onion into rings (for burger toppins') and grate the other half of the onion into the meat mixture.
3. Add the paprika, cumin, grill seasoning, garlic powder and worcestershire. (Add beer now if you choose to do so. Add 1/2 c breadcrumbs to mixture ONLY IF YOU USE THE BEER.)
4. Mix the meat mixture until just combined. Form into 8 patties.
5. Oil the grates of your grill so the burgers won't stick and grill about 6 minutes on each side, or until desired doneness.
6. While the burgers are cooking, mix together sauce ingredients. Set aside.
7. Right before burgers are done, split buns and throw them on the grill next to the burgers. Add cheese slices to the top, if desired (we added some American.)
8. Serve burgers with a couple tablespoons of sauce on toasty kaiser rolls and your choice of toppings!

Recipe makes 8 burgers, 1 burger per serving
Weight Watchers Points Plus Values:
Burger without bun or extra cheese slice and 2 tbsp sauce: 6 points plus
Burger without bun with extra cheese slice and 2 tbsp sauce: 7 points plus
Burger with kaiser roll and cheese slice and 2 tbsp: 12 points plus

Points Plus values were calculated on the recipe builder at http://www.weightwatchers.com/

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