Today we are joined again by the incomparable Chef Mark from HyVee with another great way to spice up your tailgate. Get ready for the #Chiefs and #Panthers with a special Beer Cheese Burger recipe. And don’t forget you can pick up all of the ingredients for a great tailgate at your local HyVee. Recipe Below…
Beer Cheese Burger | 6 servings:
- Hawaiian Rolls
- 1.5 LB Ground Chuck
- 1 cup peeled and diced yellow onions
- ¾ cup drained and diced Kosher Dill Pickles
- 4 oz of Beer (use your favorite, I don’t recommend a heavy lager)
- Season to taste with garlic salt and black pepper 8 oz
- (Beer Cheese made fresh from your neighborhood Hy-Vee Deli)
- Ingredients for Beer Cheese Dip:
- 1-8 oz. pkg cream cheese softened
- ¼ pkg Hy-Vee Ranch Dry Dressing seasoning package
- 1 cup shredded Colby Jack Cheese
- 2 oz. Bud Light Beer
- 1 tsp Italian Flat Leaf Parsley, minced (mix all the dip ingredients together and refrigerate)
Cooking directions:
- Sauté the pickles, onions together over medium-high heat and add 4 oz of beer, cook down until liquid of beer is evaporated.
- Chill until ready to make the burgers
- Make Beer Cheese Dip ahead of time or buy at your local Hy-Vee
- Combine chuck together in a mixing bowl
- Form into patties place a tsp scoop of pickles and onions into the center and fold over, enclosing the pickles and onions.
- Form into tight patties allow to rest under refrigeration for at least 10-15 minutes
- Season outside with garlic salt and black pepper
- Grill over medium/high heat until the burger is cooked according to the desired doneness
- Allow to rest top warm burgers with beef cheese dip and sautéed onion and pickle mixture
- Finish with bun
- **serve with fresh-cut French fries