This take on the classic beef hamburger features a creamy beer-cheese sauce to make the perfect cheeseburger.

Yield: 4 burgers

Difficulty Rating: Easy

Nutritional Highlights: Keep burgers heart-healthy and choose ground beef that’s at least 90 percent lean. Check labels for the lean (90 percent) to fat (10 percent) ratio. 93/7 ground beef is even leaner.

Recipe Created By:
Recipe From: Tennessee Home and Farm


  • ¾ pound ground sirloin
  • ¾ pound ground chuck
  • 4 hamburger buns
  • 2 tablespoons unsalted butter, melted vegetable oil for brushing grill
  • salt and freshly ground pepper

Beer Cheese Sauce:

  • ½ pound mild yellow cheddar or Colby cheese, shredded
  • 2 teaspoons cornstarch
  • ½ garlic clove
  • 1 cup lager or beer
  • 2 teaspoons Dijon mustard

Tips & Notes

• To be heart-healthy, choose ground beef that’s at least 90% lean. Check labels for the lean (90%) to fat (10%) ratio. 93/7 ground beef is even leaner.

• These burgers go great with grilled corn on the cob, or other grilled vegetables.



  1. Have beef at room temperature. In a medium-size bowl, lightly knead the sirloin with the chuck and loosely form into four patties about ¾-inch thick. Very generously season with salt and pepper. Place on a plate that has been lined with plastic wrap.
  2. When the fire in the grill is medium hot, oil the grill’s grate. Grill the burgers for about 10 minutes, turning once, for medium. Move away from the heat.
  3. Brush the cut sides of the buns with melted butter and grill for about a minute.

Beer Cheese Sauce:

  1. Toss the cheese with cornstarch in a small bowl.
  2. Rub the garlic around inside of medium saucepan; drop the garlic into the pan and add beer. Bring to a boil.
  3. Add the cheese-cornstarch mixture in batches and stir until melted. Bring to a boil again.
  4. Add mustard and simmer until thickened. Keep warm over low heat.
  5. Ladle cheese sauce over cooked burgers.
Recipe From: Farm Flavor -

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  1. Jessy Yancey says:

    Linked up at Made by Me.