Smoky beer burgers with creamy mustard sauce

Rachael Ray marries together the smoky burgers with a delicious dip.

  • Preparation Time10 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
1kg lean minced sirloin beef
160g smoked gouda cheese, diced into 2/3 to 1 1/3-cm cubes
1 medium onion or 1/2 large onion
2 tsps smoked sweet paprika, 2/3 palm full
1 tsp ground cumin, 1/3 palm full
Griddle seasoning (recommended
Coarse salt and freshly ground black pepper
2 cloves garlic, grated or finely chopped
Generous handful fresh flat-leaf parsley, finely chopped
1 tbsp Worcestershire sauce
1) Preheat a griddle over medium-high heat.

2) 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 into the bowl, directly over the meat. Finely chop the remaining onion and reserve for the topping. Add the spices to the meat: paprika, cumin and about 1 tablespoon of griddle seasoning and/or some salt and pepper. Add the garlic, parsley, Worcestershire sauce and beer then form the meat into four large patties, making them a little thinner at the centre than at the edges. Burgers plump when you cook them so this will prevent burger bulge.

3) Drizzle a little olive oil over the burgers then griddle for 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.

4) Mix the mustard and sour cream with the dill.

Serve the patties on the bap bottoms and top with lettuce, pickles and chopped raw onion. Slather the bap tops with sauce and serve.

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