What better way to celebrate National Beer Lovers day, than with a cold brew and smoked beer cheese bacon burgers? Crack one open, and follow along - it's gonna be a party.
So, without further ado, let's get right into it! Heat up your cooker (we did this on the Traeger) to 300°F (149ºC). Also pre-heat the flat-top, and heat a cast iron skillet on a burner set to medium heat.
Next, let's get some quick prep work out of the way. Slice the jalapenos and onions, and grate your cheeses. Feel free to add more cheese than the recipe calls for - no such thing as "too much" around here!
Finally, season the ground beef with the Sizzlin' Burger and Prime Steak rubs. Then form into balls, about 8-12 oz (220-340 grams) each. Place in the fridge until the veggies have cooked.
Once the flat top is hot, add some butter and saute the veggies. Season with the Sizzlin' Burger rub as they cook. Then set aside.
Next, form the meatballs into patties, and throw them on the smoker. Cook to an internal temperature of 165ºF (74ºC). In the meantime, cook the bacon on the flat-top to your desired crispness.
Time to make the famous beer cheese! In the sautee pan, melt some butter, flour, SPG, and Dirty Bird HOT. Cook for 1 minute. Then stir in the milk and beer, a bit at a time, whisking until smooth after each addition. Continue cooking over medium heat, and add in mustard and Worcestershire. Cook the sauce until thick and bubbly. Reduce heat to low, add cheeses, and stir just until melted and smooth.
All the individual parts are in place - the only thing that's left to do is assemble! Stack the patties on the toasted buns, and top with cooked bacon, vegetables, and a generous scoop of beer cheese. Then slice it in half, or test your luck and try to get a bite out of the burger without making a total mess...
Hope you enjoy this smoked cheese burger recipe! We though National Beer Lover's day was a good opportunity to go a little out-of-the-box. That being said, we can't wait to hear about your versions of the recipe.
Catch you on the next one!
What better way to celebrate National Beer Lovers day, than with a cold brew and smoked beer cheese bacon burgers?
2 lbs of ground beef, 80/20
Hamburger Buns (1 pack)
1 lb Wright’s Bacon
1 yellow onion
The Best Sizzlin’ Burger rub
The Best Prime Steak rub
¼ cup of Kerrygold butter
¼ cup of all-purpose flour
1 cup of whole milk
1 cup of Coors Light (room temperature works best)
1 tsp Dijon mustard
1 tsp Worcestershire sauce
2 cups grated sharp cheddar cheese
1 cup grated gruyere
Dirty Bird HOT
Liquid measuring cup
Disposable cutting boards
Heat Traeger to 300°F, pre-heat flattop, and heat cast iron skillet on a burner set to medium heat.
Slice jalapenos and onions
Season meat with Sizzlin’ Burger and Prime Steak rubs. Form into balls, 8 to 12 ounces each.
Store in refrigerator on disposable cutting board until vegetables are cooked.
Put burgers on traeger and cook until internal temperature reaches 165°F.
Cook bacon on flattop.
In the sautee pan, melt butter, flour, SPG, and Dirty Bird HOT. Cook 1 minute.
Stir in milk and beer a bit at a time, whisking until smooth after each addition.
Continue cooking over medium heat, add in mustard and Worcestershire, cooking sauce until thick and bubbly.
Reduce heat to low, add cheeses, and stir just until melted and smooth.
Assemble burgers and enjoy!
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