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Chef's Hat Recipe: Smoked Gouda Burgers

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Smoked Gouda Burgers

2 pounds lean ground sirloin, or other lean ground beef if you can’t find lean ground sirloin

1/3 pound smoked Gouda cheese, diced into 1/4- to 1/2-inch cubes

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1 medium onion

2 teaspoons smoked sweet paprika

1 teaspoon ground cumin

1 teaspoon Montreal Steak Seasoning

1/2 teaspoon coarse salt

1/2 teaspoon ground black pepper

2 cloves garlic, grated or finely chopped

Generous handful of finely chopped fresh flat-leaf parsley

1 tablespoon Worcestershire sauce

1/2 of a 12-ounce bottle beer

Extra-virgin olive oil, for drizzling

1/2 cup spicy brown mustard

1/4 to 1/3 cup sour cream

2 to 3 tablespoons chopped fresh dill or 1 teaspoon dried dill

4 crusty Kaiser rolls, split and lightly toasted

Green or red leaf lettuce, for topping, if desired

Sliced sweet bread and butter pickles, for topping, if desired

Preheat grill to medium high heat.

Place the meat in a bowl and add the cheese. Peel the onion and 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 the paprika, cumin, Montreal Steak Seasoning, salt and pepper to the meat and lightly combine. Add the garlic, parsley, Worcestershire and beer to the meat and mix very lightly. Then form 4 large patties, making them a little thinner at the center than at edges. (The burgers will 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.

While the burgers are cooking, mix the mustard with the sour cream and the dill. After removing the burgers from the grill, place on the bottom of the buns. Top with desired toppings (lettuce, pickles, onion) and then spread the sauce on the top of the buns and place on top of the burgers. Serve hot.

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