Beer Cheese Burger Recipe

Cook bacon

In a large skillet over medium heat, add bacon strips in a single layer. Cook until crisp, about 6–8 minutes, turning occasionally. Remove to a paper towel-lined plate to drain and cool. When cool, keep whole or chop into halves for topping.

Prepare onions

Peel and slice the yellow onion into 1/4-inch rings and separate into individual rings.

Batter and fry onions

In a shallow bowl, whisk together 1/2 cup all-purpose flour, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Heat 1 cup vegetable oil in a heavy skillet or sauté pan over medium-high until shimmering (about 350°F if using a thermometer). Dredge onion rings in the flour mixture, shaking off excess, and fry in batches for 2–3 minutes per batch until golden brown and crisp. Do not overcrowd the pan. Transfer fried onions to a wire rack or paper towel-lined plate and season immediately with a light pinch of salt. Keep warm or reheat briefly before assembling.

In a small saucepan over medium heat, melt 2 tbs unsalted butter. Add 2 tbs flour and whisk continuously to make a roux; cook 1–2 minutes until lightly golden (do not let brown).

Gradually whisk in 1/2 cup beer until smooth, then whisk in 1/2 cup whole milk. Bring the mixture to a gentle simmer, whisking constantly until it thickens slightly, about 2–3 minutes.

Reduce heat to low. Add 1 cup shredded sharp cheddar and 1/2 cup American cheese a handful at a time, stirring until each addition melts into a glossy sauce. Stir in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, and 1/4 tsp hot sauce. Taste and season with salt and black pepper as needed. Keep sauce warm over very low heat, stirring occasionally. If sauce is too thick, thin with up to 1–2 tbs milk; if too thin, simmer gently a bit longer to thicken.

Divide 1 lb ground beef into two equal portions and form into two patties about 4 inches wide and slightly larger than the buns. Make a shallow dimple in the center of each patty with your thumb to reduce bulging while cooking. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Heat a cast-iron skillet or griddle over medium-high heat and add 1 tbs vegetable oil. When the oil is hot and shimmering, add the patties. Cook without moving for 3–4 minutes to form a crust. Flip and cook an additional 3 minutes for medium (adjust time +/- for desired doneness). During the last 1–1.5 minutes of cooking, place 2 slices of American cheese on each patty and cover the pan briefly to melt the cheese.

While patties rest 2 minutes after cooking, melt the 2 tbs butter in a separate skillet or on the griddle and toast the cut sides of the burger buns until golden, about 1 minute.

Place toasted bottom bun on a plate. If using lettuce, add leaf to the bun. Set the cheesemelted patty on the bun. Spoon 2–3 tbs of warm beer cheese sauce over the patty (more if desired). Add two bacon strips (or chopped bacon) and a generous handful of fried onions on top of the cheese sauce.

Add tomato slices and pickles if using, then crown with the top bun. Serve immediately with extra beer cheese sauce on the side for dipping and enjoy.