I like my bacon extra crispy. Like so crispy that it’s nearly burnt. That’s the only way to eat bacon. Bacon + Avocado + Pepper Jack + IPA + Meat? Even better.
Cooking with beer is awesome. It adds so much flavor to a dish and is fun to pair with your meal. My friends and I headed up north to the quiet town of Willits last weekend and we even created a beer-inspired menu! More on that next week though.
This burger is a summer must. It’s really easy to throw all of the ingredients together. Switch up those boring frozen burger patties and give this a try! The IPA adds a nice taste and I love the kick that the jalapeños and cheese add. I also encourage using grass-fed beef and fresh ingredients to keep it on the healthy side (well, ya know what I mean). Also, this burger tastes just as delicious when it’s made on a grill pan in your kitchen as it does on an outdoor BBQ grill. Add some easy baked sweet potato fries on the side and you’re good to go.
You can also freeze them! I ended up doing this because it made about 6 patties. Every once in a while, I’ll take one out of a freezer, toast a hamburger bun, and cook one up for dinner. So if you’re planning on grilling this weekend or are just in the mood for a burger, you should give these a taste. My only wish…is that I topped the burger off with onion rings. Anyone agree? Next time!
- 1 lb Lean grass-fed ground beef
- 1/2 Cup of your favorite IPA beer
- 1/4 Cup bread crumbs
- 1/4-1/2 Of a small yellow onion (depending on how big the onion is)
- 1 Tablespoon Worcestershire sauce
- 1 Teaspoon Dijon mustard (a spicy brown one works too)
- 1/2 Teaspoon Garlic powder
- 1/4 Teaspoon liquid smoke
- 1/2 Teaspoon Salt
- Fresh cracked pepper (a couple turns, about 1/4-1/2 teaspoon)
- 4-6 Hamburger buns
- Bacon, fried
- Avocado, sliced
- Pepper Jack cheese, sliced
- Spicy mustard/ketchup
- Combine all of the ingredients (except for the toppings) in a large mixing bowl. You can mix everything together with a wooden spoon or your hands.
- Using your hands, grab a handful of the mixed burger meat, and shape it into a patty about 1 inch thick. Repeat with the rest of the meat.
- Heat grill pan or grill to med-high heat.
- Place the patties on the hot grill and cook for about 4 mins on one side then flip and then cook another 3-5 minutes (depending on how thick your burgers are).
- When the patties are almost ready, top them each off with a generous amount of jalapeños and then lay a slice of pepper jack cheese over the jalapeños.
- Cover the grill (or use a large pot lid to cover an individual patty) and let them cook for another minute, or until the cheese is melted.
- Serve the burgers on a toasted bun with all of the toppings.