Easy Beer Burgers - our friend over at The Wooden Skillet is a Wisconsin girl through and through, when she shared this delicious recipe using our Butcher's Blend ground beef we knew we had to share it with you all!  The beer adds extra flavor and helps keep those burgers extra-juicy, perfect for any cookout.  Plus, serving with beer braised onions on top complete the summer vibe!


Beer Braised Onions:
1 sweet yellow onion, sliced
1 cup (or more) of the beer of your choice - we recommend a stronger tasting beer in this recipe so that those notes can shine through and compliment the ground beef. Pinch of salt and pepper

Beer Burgers:
1lb Butcher's Blend ground beef
3 tablespoons beer
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon worcestershire sauce

Bun of your choice
Sliced jalapeno
Sliced cheese (Pepperjack or American is good)
Ketchup + Mustard


Beer Braised Onions:
1. Add onions, beer and salt/pepper into large cast iron pan (add as much beer as you need so the onions aren't submerged, but a healthy amount of beer). 
2. Bring to a simmer. 
3. Let simmer until onions are soft. Taste and add any additional salt or pepper, as desired. 

Beer Burgers:
1. Clean your Grill: clean your grill grates and wipe them down with oil. 
2. Preheat your Grill: once your  grill is clean and greased, preheat to High Heat (450 - 500 degrees F). 
3. Mix your Ground Beef: place your ground beef in a bowl and add beer, salt, pepper and worcestershire. Mix to combine. 

4. Divide the Ground Beef: take your ground beef and create 3 equal sized balls (you should end up with 3 patties that are approximately 5-6oz each and approximately 3/4 inches thick). 
5. Create Patties: then use your hands to form patties (try not to overwork the meat). 
a. Try to make them a little bigger than your bun (if you are using one) as they will shrink a little as they cook. 

6. Create Indent with Thumb: use your thumb to create an indent in the very center of your patty (this will help ensure the burgers cook evenly without expanding too much in the middle). 

7. Season Lightly: sprinkle patties with a little more salt and pepper. 
8. Cook on Direct Heat for 6-7 Minutes Total: place patties on direct heat (directly over flame) for 3-4 minutes.
a. Flip and continue to cook on direct heat or until an internal meat thermometer reads between 135-145 degrees F (approx. another 3-4 minutes). 
- This will result in medium-rare center
b. For Medium: cook 3 minutes on the first side and 5 minutes on the second side. 
c. For Medium-Well: cook 3 minutes on the first side and 7 minutes on the second side. 
d. For Well-Done: cook for 4 minutes on the first side and 6 on the second side. 
9. Don't Press Down: do not press down on the burgers with your spatula, this will release juices that we want to keep in the burger. 
10. If Making Cheeseburgers: if you are making cheeseburgers, move your burgers to indirect heat and place a slice of cheese on top. 
a. Close the grill and let the cheese melt for 1-2 minutes. 

11. Let Rest: remove from grill and let rest for at least 5 minutes, this will help ensure your burgers are nice and juicy!

Build your burger!

Place lettuce on the bottom bun followed by some ketchup and mustard. 
Place your burger patty on top followed by some of the beer-braised onions and jalapenos (if you want) - pickles would be good too!

Recipe made in partnership with The Wooden Skillet.

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