• Burger RecipesHEADER EN

Open the patio – it’s burger time! If we’re being honest: there’s no time of the year that we’ll say NO to a burger, but the smell of a smoking grill really gets our creative burger juices flowing. We’re fans of burgers of all kinds: a simple patty between two buns, or a colourful canvas on which we can express our culinary prowess.

There’s nothing wrong with getting a little weird between the buns. Explore 6 mouthwatering burger recipes and 3 tasty toppings!


Pictured: Smokin' Stout Burger



1 lb. ground beef

1/4 cup stout beer

2 cloves garlic

1 tbsp. onion, minced

3 tbsp. breadcrumbs

1 tsp. Worcestershire sauce

salt & pepper to taste

8 slices of bacon, cooked

sharp cheddar, sliced or grated

4 burger buns

Mix beef, beer, garlic, breadcrumbs, Worchestershire, onion and spices together in a bowl. Separate into 4 portions to form burger patties. While burgers are cooking, toast buns in a broiler or on the grill top. Cook burgers to desired doneness, then place on toasted buns. Top each burger with cheese, two slices of bacon and your desired toppings.



1 lb. ground beef

1 cup breadcrumbs

1 egg

1 tbsp. Worcestershire sauce

2 tbsp. ketchup

pinch of salt

4 slices bacon, cooked

1 onion, finely diced

4 pineapple rings

4 eggs

1 cup cheddar cheese grated

1 beer can

Pre-heat oven 180°C (360°F) and line a baking tray with parchment paper.  In a large bowl mix ground beef, breadcrumbs, egg, Worcestershire, ketchup and a pinch of salt. Mix ingredients until completely combined.  Divide burger mixture into 4 even round portions.  With one portion of burger mixture, flatten slightly and then squish the beer can into the mixture. Mould the burger mixture around and up the side of the can about 2 inches.  Wrap a slice of bacon around the burger and secure with some kitchen string. Remove can. Repeat with the remaining 3 portions of burger mixture.  Sprinkle onion in the cavity of each burger, followed by a slice of pineapple.  Break an egg on top of the pineapple slice and then top with grated cheese.  Place burgers in the oven and bake for 30 minutes or until cooked through. 



2 onions

1 can beer

2 tsp. brown sugar

1 tsp. balsamic vinegar

3 burger patties

3 buns

1 tomato, sliced

1/2 cup shredded lettuce

3 tsp. barbecue sauce

2 tsp. mayonnaise

1 tsp. mustard

salt & pepper to taste

Peel and thinly slice onions. Cook in oil until they are translucent. Add about 1/3 of beer and let it simmer until the beer has cooked down. Add brown sugar and balsamic vinegar, stir together, then add another 1/3 of beer and cook for 5-10 minutes, until the onions are soft, lightly brown and in a creamy sauce. Season with salt and pepper to taste. Enjoy the remaining 1/3 of the beer, remove from stove and set aside.  Cook burger patties to desired doneness. Remove from pan and set aside. Warm buns on the grill for a couple of minutes, then remove.  In a small bowl, mix together mayonnaise and mustard.  Assemble burgers with the mayonnaise mix, tomato slice, and top with beer braised onions. Add about 1 tsp of barbecue sauce and some lettuce.


Pictured: Beer Soaked Chicken Burger



1 lb. ground chicken

5 cloves garlic, minced

1 onion, chopped

3 tbsp. chili garlic sauce

1 tsp. garlic salt

1 tsp. oregano

salt & pepper to taste

1/2 tsp. red chili flakes

1/4 cup bread crumbs

1/3 cup beer

4 burger buns

4 slices Monterey Jack Cheese

4 tbsp. caramelized onion

2 ripe tomatoes, sliced

1 cucumber & carrot, sliced

Condiments:  hot sauce, mayo & Dijon mustard

Start by mixing first 10 ingredients together really well. Mix well with hand and shape into 4 flat patties. Cover and let it rest in the fridge for 15 mins. Heat a grilling pan with 1 tbsp. oil and let the pan become smoking hot. Once hot, add the chicken patties to the pan and let it cook on high for 2 mins. Then turn down the heat, turn the patties carefully and let the other side cook for 5 mins or until the chicken is clear of any pink in the center. Once that is done, butter the buns and grill to desired degree of done-ness. Assemble the burger with a little of all the three condiments on the bottom bun, adding the chicken patty, cheese, caramelized onion and fresh veggies. Smear more condiment on the top slice of the bun, top the burger and enjoy!


Pictured: Smoked Gouda Beer Burger



8 oz. smoked Gouda cheese

1 lb. ground chicken or turkey

3 large green onions, sliced

1/3 cup beer

1/3 cup breadcrumbs

1 tsp. Worcestershire sauce

salt & pepper to taste

4 burger buns

1/4 cup Dijon mustard

1 cup fresh greens

Cut four slices off of the smoked Gouda and set aside. You’ll use these slices to top the burgers later.  Cut remaining smoked Gouda into small cubes and add to ground chicken, sliced green onions, beer, breadcrumbs, Worcestershire, salt and pepper in a medium bowl. Mix everything together until well combined.  Shape mixture into four patties. Sear them on a hot grill, each side for 5-7 minutes (depending on how well done you like your burgers).  When the burgers are a few minutes from done, top them (still on the grill!) with a slice of smoked Gouda so the cheese has a chance to melt.  Toast burger buns on the grill or in a 375 degree oven for 2-3 minutes until lightly browned.  Assemble burgers with dijon mustard, greens and any other burger toppings you like.


Pictured: Squash Burger Patties



1 medium butternut squash

1 tbsp. olive oil

2 tbsp. maple syrup

salt & pepper to taste

3 onions, thinly sliced

2 tbsp. butter

4 tbsp. beer

2 cups cooked white beans

1 tsp. red pepper flakes

2 tbsp. olive oil

1/2 lb. spicy gouda cheese, sliced

Heat oven to 400F.  In a bowl, toss squash, olive oil, maple syrup, salt and black pepper. Spread on a parchment-lined baking sheet and bake for 25-30 minutes, until tender. Set aside and lower oven to 350F.  Meanwhile, start the caramelized onions. In a large sauté pan, melt the butter over medium heat. Add onions and stir until they are evenly coated with the butter. Cook for 40 minutes or until the onions start to turn an amber color, stirring every 3-5 minutes and scraping the bottom of the pan as you do. Once the onions have reached the desired color, season with salt and add beer one tablespoon at a time, scraping up any of the brown bits from the bottom of the pan. Remove from heat.  For the white bean puree, in the bowl of a food processor, combine the white beans, red pepper flakes, and olive oil. Pulse until pureed. Season to taste with salt and black pepper.  On each burger bun, spread a layer of the white bean puree. Top with the butternut squash, caramelized onions, and a slice of cheese. Place on a parchment-lined baking sheet and heat in the oven for 4-5 minutes, or until cheese is melted. Serve warm.



1 tablespoon butter

2 large sweet onions thinly sliced

1 cup beer

While the fries cook caramelize the onions. Heat large skillet. Add 1 tablespoon butter over medium-high heat. Add onions and cook about 15 minutes, stirring frequently, until softened.  At this point you want to slowly add the beer, let it cook into the onions, add more and let it cook. Do this until the 1 cup of beer is gone or the onions are caramelized to your liking and the beer has evaporated. Remove from the skillet and keep warm.  In the same skillet add 1 tablespoon olive oil. Grab the quinoa burgers and cook until golden and crisp, about five minutes per side. During the last minute or so of cooking add the Gruyere cheese, cover the pan and cook 2-3 minutes or until the cheese has melted. My burgers were not crumbly at all and very easy to flip.  To assemble the burgers, place each burger on a bun, top with equal amounts of caramelized onions and sweet potato fries. If desired add you egg. EAT!


Pictured: Beer-Honey Mustard Recipe



¼ cup brown mustard seeds

1/3 cup yellow mustard seeds

½ cup apple cider vinegar

½ cup beer (pale ale recommended)

4 tablespoons brown sugar

2 tablespoons honey

Salt to taste

To a large mixing bowl, add mustard seeds with cider and beer. Mix well. Pour into a large jar and seal.

Set the jar in a dry place overnight to let the seeds absorb the liquid, at least 12 hours. You will notice the seeds grow larger, but the mixture still looks like mustard seeds floating in liquid.

Stir in the brown sugar, honey and salt. Mix well.

Add to a food processor and process to your personal tastes. You can process only a little to keep most of the seeds, or go to town and really mix it together.

Set the mustard into a sterilized jar and serve! The flavors will keep developing as time goes by.



1/2 tablespoon canola oil

2 slices bacon, finely chopped

1 small onion, finely chopped

2 large cloves garlic, finely chopped

3 tablespoons Worcestershire sauce

2 tablespoons apple cider vinegar

2 tablespoons (packed) light brown sugar

1 cup lager or pale ale

1 cup organic ketchup

1 teaspoon coarse black pepper

In a small pot, heat the canola oil over medium-high. Add the bacon; cook until crisp, about 3 minutes. Add the onion and garlic; cook until softened, 5 minutes. Add the Worcestershire, vinegar and brown sugar; stir until the sugar dissolves. Add the beer; cook until the sauce is reduced to 1/4 cup, 3 to 4 minutes. Add the ketchup and pepper; reduce the heat to a low simmer.