Chicago Beer Burgers Recipes

Steps:

• Preheat grill over medium-high heat.
• Place the meat in a bowl and add the cheese. Peel the onion and halve it, if using the medium onion. Grate about 3 to 4 tablespoons of onion directly over the meat into the bowl. Finely chop the remaining onion and reserve for topping. Add spices to meat: paprika, cumin and about 1 tablespoon of grill seasoning and/or some salt and pepper. Add garlic, parsley and Worcestershire and beer then form 4 large patties making them a little thinner at the center than at edges. Burgers plump when you cook them so this will prevent burger bulge. 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.
• Mix mustard and sour cream with dill.
• Serve patties on bun bottoms and top with lettuce, pickles, chopped raw onion. Slather bun tops with sauce and serve.

Steps:

• Combine beef, beer, Tabasco and Worcestershire sauce. Season to taste.
• Form into four 1" thick patties. Wrap in cling film and chill for a couple of hours.
• Grill patties; top with cheese and beer braised onions.

Steps:

• Heat gas or charcoal grill. In medium bowl, mix all ingredients except buns, ketchup and pickles. Shape mixture into 6 patties, about 3/4 inch thick.
• Place patties on grill rack over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Add buns, cut sides down, for last 4 minutes of grilling or until toasted.
• Top burgers with ketchup and pickle planks; serve on buns.

Steps:

• Sauté onion, garlic, thyme and oregano over medium heat until onion is translucent, about 3 minutes. Let this cool completely.
• Add ground beef, onion mixture and egg together in a large bowl and mix until thoroughly blended. Slowly stir in stout beer, while mixing. You may want to add less beer than called for here if you find it is getting too thin, or more yet. Then add parsley, celery salt and black pepper and mix well. It's ideal to mix using your hands and you may want to wear rubber gloves for this.
• Form into 6 patties and let sit in the fridge for 15 minutes to firm up a bit.
• Preheat grill to 375°F.
• Place patties onto the grill and cook until well-done (170°F internal temperature), turning once, about 8-10 minutes per side.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix the ground beef, onion, garlic, Worcestershire sauce, salt, and pepper in a bowl. Mix in the beer until absorbed by the meat mixture. Form into patties.
• Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Steps:

• Combine beef, beer, Tabasco and Worcestershire sauce. Season to taste.
• Form into four 1" thick patties. Wrap in cling film and chill for a couple of hours.
• Grill patties; top with cheese and beer braised onions.