- ½ cup lager beer
- ½ cup ketchup
- 2 Tbsp brown sugar
- 2 Tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 2 pounds ground beef
- 1 egg, lightly beaten
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- ¼ cup lager beer
- 1 tablespoon Worcestershire sauce
- 1 Tbsp steak spice
- ½ cup panko (Japanese bread crumbs) or traditional bread crumbs
- 6 slices aged cheddar cheese
- Optional: Hamburger buns, lettuce, tomato, pickles, onions and condiments of choice
Prep and Cook
- 1Prepare the barbecue sauce by combining the beer, ketchup, brown sugar, Worcestershire sauce and Dijon in a small saucepan set over medium-high heat. Bring to a boil. Reduce the heat to medium and cook for 7–9 minutes or until thickened. Remove from the heat to cool.
- 2Combine the beef, egg, onion, garlic, beer, Worcestershire sauce, steak spice and breadcrumbs in a large bowl, mixing just until combined. Shape mixture into six 6–7 oz. patties, 3/4–inch thick.
- 3Preheat grill for medium-high heat. Place the burgers on the grill, brush with the barbecue sauce, and cook until the edges begin to brown and crisp, about 3–5 minutes. Flip and brush liberally with more barbecue sauce, cooking for an additional 5 minutes. Flip the burgers again and top with cheese. Close the grill lid and continue to cook until the cheese has melted and the burgers are cooked to desired doneness, another 3-5 minutes.
- 4Transfer burgers to the buns and top with desired condiments.
- 5If your steak spice is unsalted add 1-3 teaspoons of salt to the burger recipe.
- 6Toasting the hamburger buns prevents them from going soggy. To do so, slice each bun in half and lightly butter both sides. Toast on the grill or in the oven until bread is golden brown in colour.