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Grilled Backyard Beer Burgers

Make burgers with a flavor bonus! Beer, garlic and onion are the extras.

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 (32) 12 Reviews
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  • Prep Time 10 min
  • Total Time 25 min
  • Servings 6

1 1/2
lb lean (at least 80%) ground beef
1
small onion, finely chopped (1/4 cup)
1/4
cup regular or nonalcoholic beer
1
tablespoon Worcestershire sauce
1
teaspoon salt
1/4
teaspoon pepper
2
cloves garlic, finely chopped
6
rye or whole wheat hamburger buns, split
Ketchup, if desired
Pickle planks, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat gas or charcoal grill. In medium bowl, mix all ingredients except buns, ketchup and pickles. Shape mixture into 6 patties, about 3/4 inch thick.
  • 2 Place patties on grill rack over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160ºF. Add buns, cut sides down, for last 4 minutes of grilling or until toasted.
  • 3 Top burgers with ketchup and pickle planks; serve on buns.

EXPERT TIPS

Expert Tips

For Burgundy Burgers, substitute 1/4 cup Burgundy wine for the beer!

Avoid pressing down on a hamburger patty while it's cooking--you'll squeeze out much of the flavorful juices!

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
5g,
5%
Trans Fat
1g
1%
),
Cholesterol
70mg
70%;
Sodium
860mg
860%;
Total Carbohydrate
23g
23%
(Dietary Fiber
2g
2%
  Sugars
2g
2%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
6%;
Iron
20%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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