Smoky Beer Burgers with Creamy Mustard Sauce

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I was hesitant to make this burger for such a large group, knowing that many people are picky eaters. But it was delicious! I will say that it is a different taste and people that are expecting a traditional burger with traditional tastes, could be dissappointed. But if you or your guests are wanting to try something new and can look at this as something different, and not a "replacement", you will be pleasantly suprised.;

Be cautious with the amount of beer that you use, because it can make the burgers fall apart. Don't be afraid to shred the cheese and really incorporate it, as it really intensifies the flavor. I did double the sauce mixture because it is what makes this burger. Be prepared for a burger that packs a ton of flavor!

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I reduced the recipe by half and still had three generous burgers. I used toasted english muffins and substituted sliced cherry tomatoes for pickles. Served with double fried frites tossed in paprika & kosher salt and served remaining mustard sauce for dipping the frites. I used basil instead of dill in the sauce. The tip about making the center of the burgers slightly thinner was spot on as was the recommended cooking time of 5 mins per side. I will definitely be making these again. My boys will demand it!

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i have made this burger at least 7 times and its outstanding!!! not too wet at all...my friends and family LOVE this burger. simply fantastic.

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This burger was a hit! I followed the recipe all the way, and they were amazing! We also really loved the mustard sauce, it really brought it all together. They were very juicy and had great flavor! They were a bit loose from the beer, so I put them in my freezer for 10 minutes before cooking them on my George Foreman grill and they came out perfectly, they even looked exactly like they do in the picture. I will definitely be making these again, and recommending the recipe to everyone I know!

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This burger was just "OK." It was not the worst burger I have ever had, but it definitelly ranked in the lower five. The burgers are wet and difficult to get onto the grill to begin with, then they were hard to keep together when on the grill. There are a lot of contrasting flavors in them (and not the good sweet/spicy contrast, the "why on Earth were these be put together?" contrast. For those who like ketchup on their burgers, you will need A LOT! I think a sharp cheddar cheese would have been much better on this burger than the guyere the recipe calls for. They do have a nice smokey flavor though. Overall, not worth the time, effort or price.

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We really liked the taste of these burgers. The only problem was that they were too wet and falling apart. We ended up having to add an egg and cook them in a skillet to keep them together. Maybe less beer next time?

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The taste of this burger is fabulous. Not for the plain and simple person but I loved it. First burger I've had that I didn't put ketchup on. The mustard sauce was delightful and easy to put together. The burger really didn't even need it but it did add to the "gourmet" look and taste. This is a winner and I will make again and again.

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Made these burgers a few weeks ago and loved them but the cheese melted out and made a mess of my grill. Made them again last week and shredded the cheese and no mess with the same great taste. This recipe is definately a keeper! Thanks Rachel for another great burger recipe!

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My family and I loved these burgers!! There had a fabulous flavor and were very juicy. The only change I made was substituting apple juice for the beer since I don't really like beer. I am making again this weekend.

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I followed the recipe exactly on this except that I substituted sweet paprika for sweet smoked paprika because I couldn't find it at the store. The burger was SO juciy and tender and the flavors all blended together beautifully. The smoked gouda really made the burger. It was delicious. I plan on making it for friends and family gatherings in the near future.