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Smoky Beer Burgers with Creamy Mustard Sauce Recipe

Smoky Beer Burgers with Creamy Mustard Sauce

Recipe courtesy Rachael Ray, 2008

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (76)

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Average Rating:

Total Reviews: 76

Showing 31-40 of 76

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  • on June 14, 2009

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    We made these burgers for my daughter & son-in-law and everyone loved them. They are very easy to make and they grilled up picture perfect just like on TV. Excellent flavors and the sauce was great, we even used it on chicken the next day.

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  • on June 13, 2009

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    these were so great, i added less cumin and about 1/2 of the 1/2 of beer. Didnt have the requested cheese so i diced up some pepper jack.. they came out delicoius!!! My bf said they were a 10+++

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  • on June 09, 2009

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    Have made these burgers before...Tonight will be using a touch of thyme leaves instead of the steak seasoning. Love the smoked gouda and will top them with sauteed mushrooms, green peppers, and onion. No onion in the burger, but everything else is the same (except for quantity...it's just two of us and that's 8 oz. of meat, a splash of beer, etc.. You gotta work with these things to get the consistency right.

    Kris
    Citizen of the RV Road, USA/Canada/Mexico

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  • on June 07, 2009

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    it was so good. i wanted six more.

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  • on June 02, 2009

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    I made this last night and the only adjustment I made was substituting the gouda for white cheddar as I didn't have the gouda. I will make this again and again EXACTLY like this. It was so juicy and full of flavor. I thought my husband was going to eat until he was miserable. Thanks for a wonderful burger!

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  • on June 02, 2009

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    I would have given this a 3-star rating, but my wife and child loved it. They were very wet, and hard to work with. The sauce was a bit sour and overpowering for me.

    I did add a minced jalapeno for some added kick, which was nice.

    I might try this again, but I'd have to change it a bit. definitely add some more cheese.

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  • on June 01, 2009

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    I make these with lean ground turkey and replace the beer with reisling and my family loves these. They are moist and have great flavor.

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  • on June 01, 2009

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    I followed the recipe to the "T" which is a new one for me. Well, almost cause I did disgard the creamy mustard sauce because I am not big on mustard. I made a chippotle mayonaise instead. Anyway, I thought this was a great burger, especially with a couple changes for the future. I will cut the cummin in half and I will top it with grilled and beer simmered onions and bell peppers. Since I have never been much of a Gouda Guy I will probably use smoked chedder or pepperjack next time; I would like the cheese a little more gooey.

    But, this is deffinately one to use for a future get together or family outing.

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  • on May 31, 2009

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    I tought this was the best burger I've ever cooked. It was very moist and the smoked flavor was to die for. I took Rachel's advice and didn't move the burgers until they were ready. My whole family loved them. The only thing I changed was I put about three ounces of beer instead of six. This recipe is a keeper.

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  • on May 31, 2009

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    I just started watching Rachael's show, and this is the first recipe I've tried of hers - wow, what a winner! Amazingly moist and tasty - my whole family was raving, even my notoriously picky little brother. I didn't think I would like the sauce on top, but it blended seamlessly with the burger itself. I did make a few changes - I used about four ounces of beer instead of six, and I followed the advice of someone here and refrigerated the patties for a while before we grilled them. I bought twice the meat so we're trying again next week - this time I think I'll shred the gouda instead of chopping it.

    Still, two thumbs way, way up!

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