These traditional burgers get punched up with some savory beer cheese sauce and quick pickled onions that are simple to make.
Burgers with Beer Cheese and Pickled Onions
- For the quick pickled onions:
- 1 red onion, thinly sliced
- ¼ cup red wine vinegar
- ½ teaspoon sugar
- ½ cup warm water
- For the beer cheese sauce:
- 1 tablespoon unsalted butter
- 1 ½ tablespoons all-purpose flour
- 1/4 cup milk
- ½ cup dark beer
- 1 teaspoon mustard
- 1 teaspoon Worcestershire sauce
- 6 ounces sharp cheddar cheese, grated
- For the hamburgers:
- 1 pound ground beef
- 4 soft dinner rolls, split and toasted
- For the quick pickled onions: Make these before you make the rest of the meal. Place onion slices in a medium bowl. Pour vinegar and warm water over onion. Stir in sugar and season with salt. Let stand until slightly pickled; at least 30 minutes, while you prepare the rest of the food. Drain. You can make these up to 2 days ahead.
- For the beer cheese sauce: In a saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the milk and beer, increase the heat to medium-high and bring the mixture to a simmer. Add the mustard, Worcestershire and cook, whisking occasionally, until the mixture begins to thicken, 3 to 5 minutes. Add the cheese in large handfuls, whisking until it has completely melted. Season with salt and pepper. Set the saucepan aside while you make the burgers.
- For the hamburgers: Form the beef into four round, equal patties. Press down with your thumb in the middle of the patty to make a slight indentation; this helps the burgers stay flat and not puff up during cooking.
- Heat a lightly oiled cast iron skillet (or nonstick skillet) over medium-high heat. Once the skillet is hot, add the burgers and cook for 4-5 minutes each side. Remove burgers from heat.
- Place cooked burgers on buns. Give the cheese sauce a good whisk, then spoon a couple spoonfuls atop each burger. Top with a couple onion slices. Serve immediately. Serves 4.
Recipes adapted from bunsinmyoven.com and epicurious.com.