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Fourth of July Burgers & Brews

Sun, Dec 04, 22

Get your burger on with these delicious burger recipes and don’t forget the brews!

Scrum Delicious Burger

From: TasteofHome.com

Beer Pairing: Night Shift Santilli


  • 1-1/2 pounds ground beef
  • 3 tablespoons finely chopped onion
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1 cup shredded cheddar cheese
  • 1/3 cup canned sliced mushrooms
  • 6 bacon strips, cooked and crumbled
  • 1/4 cup mayonnaise
  • 6 hamburger buns, split
  • Lettuce leaves and tomato slices, optional


  1. In a large bowl, combine the beef, onion, garlic salt, and pepper. Shape into six patties, 3/4 in. thick.
  2. In a small bowl, combine the cheese, mushrooms, bacon, and mayonnaise; chill.
  3. Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 160°. During the last 3 minutes, spoon 1/4 cup of the cheese mixture onto each burger. Serve on buns, with lettuce and tomato if desired.

Jameson Whiskey Blue Cheese Burger with Guinness Cheese Sauce & Crispy Onions

By halfbakedharvest.com

Beer Pairing: Guinness (duh)



  • 2 large white onions halved and then sliced very thin
  • 2 cups buttermilk
  • 2 cups flour
  • 1 tablespoon kosher salt
  • pinch of pepper + cayenne pepper
  • oil for frying


  • 1/4 cup whiskey
  • 1/4 cup ketchup
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon cayenne pepper or to taste
  • 1/4 teaspoon pepper


  • 1 1/2 pounds ground beef
  • 4 ounces blue cheese cut into 4 cubes
  • salt and pepper for sprinkling
  • 4 good quality buns toasted


  • 4 tablespoons unsalted butter
  • 4 tablespoons flour
  • 1/2 cup Guinness beer
  • 1/2-1 cup milk
  • 8 ounces sharp cheddar cheese
  • salt and pepper to taste


  1. To make the crispy onions, add the sliced onions to a large bowl and pour the buttermilk over top. Use your hand to submerge the onions in the buttermilk. Allow the onions to sit in the buttermilk 10-30 mins. Meanwhile add the flour, salt, and a pinch of both cayenne and pepper to a bowl and give it a good toss. When ready to fry the onions heat a large pot of oil until it reaches 375 degrees F. or until a pinch of flour sizzles when sprinkled over the pot. Remove a handful of onions from the buttermilk and place them into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess. Carefully drop the onions into the hot oil. With a spoon, fiddle with them a bit just to break them up. Watch the onions closely as they cook quickly! After about 1 or 2 minutes, they should be golden brown, remove from the oil, and place on a paper towel-lined plate. Repeat with the remaining onion slices. Onions are best served right away but can be reheated in a 300-degree oven for 5 minutes, watching them closely and making sure they do not burn.
  2. To make the whiskey glaze, add the whiskey, ketchup, soy sauce, honey, mustard, Worcestershire, cayenne, and pepper to a small saucepan. Bring to a boil and then reduce the heat to a simmer. Simmer for 5 minutes or until the sauce has thickened slightly. Keep warm over low heat until ready to serve (or store in the fridge and warm before serving).
  3. To make the burgers, divide the meat into 4 sections. Place a cube of blue cheese in the center of each and then enclose the cheese in the meat forming 4 patties. Place the patties on a plate. Preheat the grill or a grill pan to medium-high heat, once hot, season the burgers with salt and pepper and then grill until your desired doneness. About 4-5 minutes per side for medium-rare. Remove the burgers from the grill and cover with foil to allow the burgers to rest while you prepare the cheese sauce.
  4. To make the cheese sauce, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until the mixture gets a bit golden in color. Add the beer and 1/2 cup milk, stir and turn down the heat to low. Continue stirring until milk thickens. Add in the cheddar cheese and continue to stir until the mixture is smooth. If the sauce seems too thick, thin with more milk. Season with salt and pepper.
  5. To serve, place each burger on a toasted bun. Top with a good amount of whiskey glaze and cheese sauce. Add those crispy onions and then the top bun…give it a good squash and DEVOUR!

Greek Turkey Burgers with Tzatziki Sauce and Greek Tomato Salad

From: RecipeRunner.com

Beer Pairing: Sierra Nevada Pale Ale


  • 1 pound lean ground turkey
  • 1 cup fresh baby spinach, chopped
  • 1/4 cup minced red onion
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon dried oregano, rubbed between the palms of your hands
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon granulated garlic
  • Fresh ground black pepper to taste


  • 1 cup cherry tomatoes, quartered
  • 1/4 cup diced red onion
  • 2 tablespoons chopped flat-leaf parsley
  • 2 teaspoons red wine vinegar
  • 1 teaspoon olive oil
  • Kosher salt and fresh ground black pepper to taste


  • 1 cup plain non-fat Greek yogurt
  • 1/2 cup shredded cucumber
  • 1/2 of a lemon, juiced
  • 1 tablespoon chopped fresh dill
  • 1/8-1/4 teaspoon granulated garlic
  • Kosher salt and fresh ground black pepper to taste


  • 4 pita bread rounds
  • Get Ingredients Powered by Chicory


Greek Tomato Salad

  1. Combine all of the salad ingredients in a bowl and stir together until combined. Taste for seasoning, cover, and refrigerate until ready to serve.

Tzatziki Sauce

  1. Place the shredded cucumber onto a clean dish towel or paper towels, gather it up, and use your hands to squeeze out as much of the liquid as you can.
  2. Add all of the ingredients to a bowl and stir together until combined.
  3. Taste for seasoning then cover and refrigerate until ready to serve.

Greek Turkey Burgers

  1. In a large bowl combine the spinach, red onion, feta, dill, oregano, garlic, salt, and pepper.
  2. Add in the ground turkey and use your hands to mix everything together, don’t overwork the meat.
  3. Form the meat mixture into 4 patties.
  4. Heat your grill, grill pan, or skillet over medium heat. Spray or coat the grill grates/pan with oil.
  5. Grill the burgers for approximately 4-6 minutes then flip over and grill another 4-6 minutes or until done.
  6. Serve the turkey burgers in pitas topped with the tzatziki sauce, Greek tomato salad, and more crumbled feta.

Spinach & Artichoke Stuffed Burgers

From: Delish.com

Beer Pairing: Allagash White


  • 4 oz. cream cheese, softened
  • 1 c. shredded mozzarella
  • 1/4 c. freshly grated Parmesan
  • 1/2 c. frozen spinach, defrosted
  • 1/2 c. chopped artichoke hearts
  • 1 clove garlic, minced
  • pinch of crushed red pepper flakes
  • kosher salt
  • Freshly ground black pepper
  • 1 1/2 lb. ground beef
  • 4 Hamburger buns
  • Vegetable oil, for brushing


  1. In a medium bowl, combine cream cheese, mozzarella, Parmesan, spinach, artichoke hearts, garlic, and red pepper flakes. Season with salt and pepper and mix until well combined.
  2. Separate beef into 8 thin patties. Place a large dollop of the cream cheese mixture into the middle of a patty. Place another patty on top and pinch the seams together. Repeat with remaining ingredients.
  3. Season patties with salt and pepper and refrigerate until ready to grill.
  4. Preheat grill to medium-high heat. Grease the grates with vegetable oil then add the patties. Grill until cooked to your liking, about 4 minutes per side for medium.
  5. Place on burger buns and serve warm

Jalapeño Popper Burgers

From: Delish.com

Beer Pairing: Dogfish Head 60 Minute


  • 4 oz. cream cheese softened
  • 1/2 c. shredded cheddar
  • 1/2 c. shredded mozzarella
  • 2 jalapeños, minced
  • Kosher salt
  • Freshly ground black pepper
  • 6 slices bacon, cooked and chopped
  • 1/2 tsp. chili powder
  • 1 1/2 Angus ground beef
  • 4 burger buns


  1. Make the filling: In a medium bowl, mix together cream cheese, cheddar, mozzarella, and jalapeños. Season with salt and pepper, then fold in cooked bacon.
  2. Form ground beef into 8 large, thin rounds (about ¼”). Spoon about ¼ cup of filling mixture onto one patty, then place a second patty on top. Pinch edges to seal burger and re-shape into a disc if necessary. Repeat with remaining patties and filling mixture.
  3. Preheat grill to medium-high. Season burgers on both sides with chili powder, salt, and pepper. Place on grill and cook until cooked through to your liking, about 6 minutes per side for medium.
  4. Sandwich with burger buns and serve immediately.

Asian-Style Pork Burgers

From: Foodandwine.com

Beer Pairing: Lord Hobo Boom Sauce


  • 1 1/2 pounds ground pork
  • 2 scallions, thinly sliced
  • 1 tablespoon finely grated fresh ginger
  • 1 large garlic clove, minced
  • 1 1/2 teaspoons Asian sesame oil
  • Kosher salt and freshly ground pepper
  • 4 hamburger buns, split
  • 2 cups coleslaw mix
  • 2 teaspoons rice vinegar
  • 1 teaspoon soy sauce


  1. Light a grill or preheat a grill pan. In a large bowl, mix the pork with the scallions, ginger, garlic, 1 teaspoon of the sesame oil, 2 teaspoons of kosher salt, and 1/2 teaspoon pepper. Form the meat into four 3/4-inch thick patties.
  2. Grill the burgers, turning once until cooked through, about 8 minutes. Lightly toast the buns on the grill.
  3. Meanwhile, in a medium bowl, toss the coleslaw mix with the rice vinegar, soy sauce, and the remaining 1/2 teaspoon of sesame oil. Season with salt and pepper. Set the burgers on the buns, top with the slaw, and serve.

Bacon-and-Kimchi Burgers

From: FoodandWine.com

Beer Pairing: Bent Water Sluice Juice


  • 1/4 cup sambal oelek (Indonesian chile sauce)
  • 1/4 cup mayonnaise
  • 1/4 cup ketchup
  • 4 slices of thick-cut bacon
  • 1 1/4 pounds ground beef chuck
  • Kosher salt
  • 4 slices of American cheese
  • 4 potato buns, toasted
  • 1 cup chopped drained cabbage kimchi (6 ounces)


  1. In a small bowl, combine the sambal with the mayonnaise and ketchup and mix well.
  2. Light a grill or preheat a grill pan. Grill the bacon over moderate heat, turning, until golden and crisp, about 5 minutes total. Drain on paper towels.
  3. Form the beef into eight 1/4-inch-thick burgers and season with salt. Grill over high heat, turning, until browned, 1 minute per side. Make 4 stacks of 2 burgers each on the grill and spoon 1 tablespoon of the sambal mayo over each stack. Top with the cheese, cover and grill over high heat just until the cheese is melted for about 1 minute.
  4. Spread the remaining sambal mayo on the bottom buns. Top with the burgers, bacon, and kimchi, close, and serve.