Smokey Beer Burgers

Recipe from Rachael Ray

2 pounds lean ground sirloin 

1/3 pound smoked Gouda cheese, diced into 1/4 to 1/2-inch cubes  (I used shredded Colby/Monterey Jack with two shakes of liquid smoke mixed in)

1 medium onion or 1/2 large onion 

2 teaspoons smoked sweet paprika (I added one shake of liquid smoke to the ingredients since my paprika was not smoked)

1 teaspoon ground cumin

Grill seasoning (recommended: Montreal Steak Seasoning) (McCormick’s Grill Mate, your choice)

Coarse salt and freshly ground black pepper (didn’t salt)

2 cloves garlic, grated or finely chopped (used a teaspoon of the diced up stuff in a jar and some of the juice)

Generous handful finely chopped fresh flat-leaf parsley (didn’t use)

1 tablespoon Worcestershire sauce 

1/2 (6oz) bottle beer 

Extra-virgin olive oil, for drizzling (skipped)

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 directly over the meat into the bowl. Finely chop the remaining onion and reserve for topping. Add spices to meat: paprika, cumin and about 1 tablespoon of grill seasoning and/or some salt and pepper. Add garlic, parsley and Worcestershire and beer then form 4 large patties making them a little thinner at the center than at edges. Burgers plump when you cook them so this will prevent burger bulge.  Grill 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. 

I was able to get 6 large burgers from this recipe (her four were huge) and I still followed the above cook times!