Guinness Smoked Gouda Cheese Burger with Caramelized Onions and Guinness Burger Sauce

Gas or charcoal grill
Serves: (4) 1/2 pound burgers
Grilling Temperature: Medium-high heat
Grilling time for Medium-rare: about 4 minutes per side
Internal Temperature: medium is 160 degrees F, well is 170 degrees F


2 pounds fresh ground beef
1/2 cup Guinness beer
1 teaspoon Worcestershire sauce
1 1/2 teaspoons packed dark brown sugar
1 1/2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon serrano smoked chili powder
4 pieces smoked Gouda cheese
4 large soft pretzel buns
Caramelized Onions
Guinness Burger Sauce

Whisk the beer, brown sugar, salt, pepper, garlic powder, black pepper, cumin and serrano smoked chili powder together in a large bowl. Add the beef to the mixture and lightly mix with your hands. Form the meat mixture into a ball. Cover and refrigerate for a at least two hours to incorporate the flavors.

Spray the grill with grilling spray and preheat to medium-high heat. When the grill is hot, grill the burgers until your desired doneness. Grill the burgers about 3-4 minutes per side for medium-rare. If you overcook the marinated burgers, they will become tough.

Caramelized Onions

Makes about 1 1/2 cups
Serves: 8


1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
3 Vidalia onions, peeled and sliced 1/4 inch thick
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons packed dark brown sugar
1/4 to 1/3 cup Guinness beer

Heat the oil and butter on medium-low in an extra-large skillet. (You may also divide the onions into two pans, but then divide the butter and olive oil.) Add half the onions to the pan and cook until they are slightly cooked down. Add the remainder of the onions, season with salt and pepper and continue cooking until all the onions have cooked down. (If you are doing two pans, this speeds up the process. When both pans of onions have cooked down slightly, add all the onions to one extra-large pan, season and continue with the recipe.) After the onions are slightly cooked down, add the brown sugar, stir gently. Reduce the heat to low, stirring occasionally for about 50 minutes or until the onions have reduced, look golden, and are tender.

You can bring the onions to room temperature, place them in a covered container, and refrigerate for up to three days.

Guinness Burger Sauce

Makes about 3/4 cup
Serves: 4


1 cup Guinness beer
1/2 cup ketchup
2 tablespoons packed dark brown sugar
2 tablespoons prepared mustard
2 1/2 tablespoons honey
1 teaspoon freshly ground sea salt
1/2 teaspoon freshly ground black pepper
Pinch of serrano smoked chili powder

Place the Guinness beer in a medium saucepan and bring to a boil. Reduce the heat to low and cook the beer until it has reduced to half the liquid, whisking often. This process will take about 20 minutes. In a medium bowl, whisk together the ketchup, brown sugar, mustard, honey, sea salt, pepper, and serrano smoked chili powder. Once the beer has reduced to half, add the ketchup mixture to the reduced beer and let simmer for about 10 minutes, stir often. You want the sauce to almost get to the texture of ketchup or store-bought barbecue sauce. Use the sauce immediately or place in a covered container in the refrigerator for a few days. This burger is better than most pubs!

This recipe is from Smokin' Good Eats.

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