Smoked Gouda Burger with Caramelized Onions
This Smoked Gouda Cheese Burger With Caramelized Onions is a must-try if you love trying new burgers! Here's the recipe you can try anytime.
Equipment
- Large mixing bowl
- Grill (gas or charcoal)
- 12-inch or larger non-stick or cast iron skillet
- Spatula (metal, for flipping burgers)
- Instant-read thermometer
- Airtight storage container
Ingredients
Burger Ingredients
- 2 pounds ground beef fresh, 80/20 chuck recommended, about 900g
- ½ cup beer lager or pale ale, 120ml
- 1 teaspoon Worcestershire sauce
- 1 ½ teaspoons dark brown sugar
- 1 ½ teaspoons salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper freshly ground
- ½ teaspoon ground cumin
- ¼ teaspoon serrano smoked chilli powder
- 4 slices smoked Gouda cheese about 1 oz / 28g each, ¼-inch thick
- 4 whole burger buns
- 1 can grilling spray for greasing the grill grates
Caramelized Onions Ingredients
- 1 tablespoon butter unsalted, 14g
- 1 tablespoon olive oil extra-virgin, 15ml
- 3 large Vidalia onions peeled and thinly sliced, about 1.5 lb / 680g total
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons dark brown sugar
- ¼ cup beer 60ml
Instructions
Make the Burger Patties
- In a large bowl, whisk together the beer, dark brown sugar, salt, garlic powder, black pepper, cumin, serrano smoked chilli powder, and Worcestershire sauce until the sugar and salt dissolve.½ cup beer, 1 ½ teaspoons dark brown sugar, 1 ½ teaspoons salt, 1 teaspoon garlic powder, ½ teaspoon black pepper, ½ teaspoon ground cumin, ¼ teaspoon serrano smoked chilli powder, 1 teaspoon Worcestershire sauce
- Add the ground beef to the marinade and mix gently with your hands until just combined — do not overwork. Form into a ball, cover the bowl tightly with plastic wrap, and refrigerate for 2 hours. After marinating, divide the mixture into 4 equal patties about ¾-inch (2cm) thick. Press a shallow dimple into the centre of each patty with your thumb to prevent puffing on the grill.2 pounds ground beef
- Spray the grill grates with grilling spray and preheat to medium-high heat (about 400–450°F / 200–230°C). Place the patties on the grill and cook for 3 to 4 minutes per side for medium-rare (130°F / 54°C internal), or 4 to 5 minutes per side for medium (140°F / 60°C internal). In the last minute of cooking, place a slice of smoked Gouda on each patty and close the grill lid to melt the cheese. Do not press down on the patties — this squeezes out the juices.1 can grilling spray, 4 slices smoked Gouda cheese
Make the Caramelized Onions
- Heat the butter and olive oil in a 12-inch (30cm) or larger skillet over medium-low heat. Add half the sliced onions and cook, stirring occasionally, until slightly wilted, about 5 minutes. Add the remaining onions, season with salt and pepper, and stir to combine.1 tablespoon butter, 1 tablespoon olive oil, 3 large Vidalia onions, 1 teaspoon salt, ½ teaspoon black pepper
- Once all the onions have softened and reduced in volume (about 15 minutes), sprinkle in the dark brown sugar and pour in the beer. Stir gently. Reduce the heat to low and cook, stirring occasionally, for about 50 minutes or until the onions are deep golden, jammy, and tender.2 tablespoons dark brown sugar, ¼ cup beer
Assemble
- Toast the buns on the grill cut-side down for about 1 minute until lightly charred. Place each patty with melted Gouda on a toasted bun, spoon a generous mound of caramelized onions on top, add your preferred condiments, and serve immediately.4 whole burger buns
Notes
Storage: Cooked burgers keep in the fridge for up to 3 days. Reheat in a covered skillet over medium-low with a splash of water, or in a 300°F / 150°C (160°C fan-forced) oven for about 10 minutes. Avoid the microwave — it makes the patties rubbery.
Make-Ahead (Onions): Caramelized onions can be made up to 3 days ahead and stored in a sealed container in the fridge. Reheat gently in a small pan over low heat for about 5 minutes.
Make-Ahead (Patties): Raw patty mixture can be formed and refrigerated up to 24 hours ahead. Beyond that, the beer marinade begins to break down the meat's texture.
Marinating Time: The 2-hour marinate is passive fridge time and is not included in the prep time above. Even 45 minutes helps, but the full 2 hours is where the flavour difference becomes unmistakable.
Substitutions: Swap Vidalia onions for any sweet onion (Walla Walla, Maui). Use any lager or pale ale for the marinade — avoid heavily hopped IPAs as the bitterness concentrates during cooking. Regular chilli powder works if you can't find serrano smoked chilli powder.
Pro Tip: Don't overwork the meat when mixing in the marinade — handle it just enough to incorporate. Overworking compresses the proteins and produces a dense, tough patty instead of a juicy one.
Nutrition
Serving: 1servingCalories: 877kcalCarbohydrates: 30gProtein: 49gFat: 60gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 26gTrans Fat: 3gCholesterol: 203mgSodium: 1903mgPotassium: 1003mgFiber: 3gSugar: 21gVitamin A: 303IUVitamin C: 12mgCalcium: 319mgIron: 6mg
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