Recipe
Main Dish
Spicy Tailgate Burgers with Mustard-Beer Sauce
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 large clove garlic, finely chopped | ||
| 1 tbsp. Hy-Vee Worcestershire sauce | ||
| ¼ tsp. Hy-Vee cayenne pepper | ||
| ½ tsp. Hy-Vee salt, divided | ||
| ¼ tsp. freshly ground Hy-Vee black pepper | ||
| 1 lbs. lean ground beef | ||
| ¼ c. Hy-Vee spicy brown mustard | ||
| ½ c. plus 2 tbsp beer, preferably lager or ale, divided | ||
| 1 tsp. Hy-Vee brown sugar | ||
| 4 slice(s) Hy-Vee pepper Jack cheese | ||
| 4 Hy-Vee whole wheat hamburger buns, split | ||
| Lettuce leaves, tomato slices and onion slices, for garnish |
Directions
- Combine garlic, Worcestershire, cayenne pepper, 1/4 teaspoon salt, pepper and ground beef in a large bowl. Form into 4 patties. If desired, cover and refrigerate up to 4 hours.
- To make mustard-beer sauce, combine mustard, 2 tablespoons beer, brown sugar and 1/4 teaspoon salt in a small bowl. Cover and refrigerate until serving time.
- Preheat grill to medium heat.
- Grill burger 7 minutes per side, turning once, or until internal temperature reaches 160 degrees. While patties are cooking, generously brush with remaining 1/2 cup beer.
- Just before removing patties from the grill, place cheese slices on top of patties to melt the cheese. Toast buns on grill.
- Serve cheeseburgers on toasted buns slathered with mustard-beer sauce topped with lettuce, tomato and onion if desired.
Nutrition facts
Servings
380 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 95mg
- Sodium: 680mg
- Total Carbohydrates: 25g
- Protein: 32g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 2%
0%
Iron 25%
0%
Calcium 20%