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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 51-60 of 76

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  • on October 26, 2008

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    Used about 1.5 lbs of meat- but very good burger. Taste was great!

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  • on October 24, 2008

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    I know I'm in the minority, but we really hated these. The combo of ingredients did not taste good in this burger. My husband will usually eat any burger set in front of him, but he wouldn't eat this.

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  • on October 22, 2008

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    I really liked this burger....it was easy to make. The only changes I wonder suggest would be to shread the cheese because it doesn't melt into the burger very well. But if you like big clumps of cheese then its fine. We found it to be a nice treat while watching the World Series...as Rachel says stay in and cook! Its worth it.

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  • on October 14, 2008

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    My husband and I saw Rachel make these on TV and he said "We're going to make those! So we made the burgers using the ingredients without substitutions. When I formed the burgers they were lose and I ended up putting them all back into the bowl and adding oatmeal (didn't have any bread crumbs to hold them together. I remade the burgers and my husband grilled them on our gas grill. They "crisped up" nicely due to the drizzle of olive oil and the flavor was great. We'll definitely make them again and maybe use less beer. The oatmeal didn't impact the flavor at all and the burger is great tasting with some Heinz 57 sauce on it.

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  • on September 15, 2008

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    This was the best burger I have ever made! It is super easy and fast! I can't say enough about it. It tastes great!!!

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  • on September 03, 2008

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    These are wonderful burgers. I actually used only about 1.5 pounds of meat and 1/4 pound of the gouda. I left the other ingredient measurements as written. I cubed the cheese on the smaller side and prepared everything according to the recipe. We grilled these and had no problem with them falling apart. The reduced amount of meat made 4 big burgers. Great recipe!

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  • on August 21, 2008

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    Wait until you taste these... We've never had anything better and now I'm afraid that I'll have to make them all the time for my spouse! The *only* problem I had is that they were so loose, I had trouble keeping them together on the grill. (I lost one completely. I cut the recipe in half, used 94% fat free beef, and grated the cheese, all of which made four 7oz patties. Maybe some bread crumbs or egg?

    Maybe some bread crumbs...

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  • on July 28, 2008

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    I'm not a huge Rachael Ray fan, but these burgers sounded so good that I had to try them. I made them with bison meat and refrigerated them after shaping them into patties b/c they were so juicy. I pulled them out about 30 min before putting them on the grill and they held their shape perfectly.

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  • on July 15, 2008

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    This is the best burger I think we have ever had. My father-in-law is still talking about them.

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  • on July 11, 2008

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    These are the BEST hamburgers I have ever tasted! WOW! The smokey cheese gave them such a wonderful flavor! I can't wait to serve these to guests...nobody will ever be able to guess what makes these taste SO good!

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