HyVee Week 9 Burger of the Week: Beer Cheese Burger

HyVee Week 9 Burger of the Week: Beer Cheese Burger

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