Beer Cheese Smash Burgers
 St. Patrick’s Day is upon us, and that means one thing: beer cheese burgers! I’ll show you how to make a juicy burger perfect for any St. Patrick’s Day party with a little help from our friends at Cowboy Charcoal. Today we’re setting aside the thick patties and creating our very own Beer Cheese Smash Burgers. Post Sponsored by Cowboy Charcoal. Why You’ll Love Beer Cheese Smash Burgers What goes better with green Irish beer than beer cheese? These beer cheese burgers are a delicious solution that will delight your taste buds. Once you hear them sizzling over a medium-high heat grill, you’ll know you chose the right recipe. The highlights of this meal are the sumptuous burger patties, melty cheese, and crispy onions enveloped in a toasted golden brown hamburger bun. The final great thing about these burgers is that they are served with a beer cheese dip, which is the secret sauce that’s a fun dip for the burger and some fries. Beer Cheese Smash Burger Ingredients This is an epic recipe that is super easy to serve a lot of people. The original recipe takes 30 minutes of prep and serves 4, but it can easily be multiplied to feed an entire party! For the meat itself, we’ll use some 90/10 ground beef seasoned with kosher salt, black pepper, and garlic powder. Now for the beer cheese. To make your own cheese dip, you can decide if you’d like to start with some pre-shredded cheese or a block of cheese (I used sharp cheddar and Jack cheese), then mix in a rich blend of whole milk, dark beer, all-purpose flour, butter, dijon mustard, worcestershire sauce, garlic powder, and cayenne pepper. This will be served on the side as a dip. We’ll finish off the burger with thinly sliced and sautéed red onion and fresh jalapeños, cheddar cheese, slices of bacon, and mayonnaise. Let’s get to cooking! For other fun burger ideas, check out Smoked Pizza Burgers, Beef Stroganoff Burgers and Smoked Birria Burgers. How to Make Beer Cheese Smash Burgers Preheat your Cowboy Charcoal in a grill to medium high heat (around 400F) for direct cooking. Grab a handful of ground beef (around 1/4 lbs… ish) and gently roll it into a ball. Repeat this for 6-8 balls or until you’re out of meat. Then place them in the fridge until ready to cook. Next, add a cast iron pan to the grill. Then add your butter, flour, garlic powder and cayenne powder to the hot pan to melt and mix for 1-2 minutes. Once thickened into a paste, slowly add your dark beer in batches to fully integrate it and let the mixture thicken. Once mixed, add your mustard and worcestershire sauce. Finally, add both of your shredded cheese and keep stirring until fully integrated and smooth. Thin out the sauce with the milk at the end if needed. Once the sauce is done (about 10 minutes), pull it off and keep warm. For more cheesy recipes, check out my Smoked Venison Burgers with Beer Cheese, Philly Cheese Sausage Skewers and Loaded Chili Cheese Fries. Smash Burger Time Now, it’s burger time. Start by adding a cast iron skillet or plancha over the flames to preheat till it’s slightly smoking. Add the burger balls to the skillet. Place a piece of parchment over one ball and then firmly smash patties with the spatula until the burger is “smashed” on the skillet. Next, season the burger patty. Repeat this for each burger and let cook for another 1-2 minutes. Carefully flip each burger over and then season the new side with salt, pepper and garlic. Top each burger with a slice of cheese and let melt for 1-2 minutes. Once melted, pull each burger off and rest. Finally, cook your strips of bacon to your desired crispiness. Pull off and then sautée your veggies (onions and jalapeños) in the bacon fat for 3-4 minutes. Pull off and then toast your burger buns. Build your burger with the toasted brioche bun, mayonnaise, double patties, bacon and veggies. Top with mayonnaise and the top bun. Serve with the beer cheese sauce on the side for dipping, as well as your choice of side like onion rings, sliced bell peppers, or french fries. Enjoy! Beef: ▢ 2 lbs of Ground Beef 90/10▢ 1 tbsp Kosher Salt▢ 1 tbsp Black Pepper▢ 1 tbsp Garlic Powder ▢ 2 lbs of Ground Beef 90/10 ▢ 1 tbsp Kosher Salt ▢ 1 tbsp Black Pepper ▢ 1 tbsp Garlic Powder Beer Cheese: ▢ 1.5 cups Sharp Cheddar shredded▢ 1.5 cups Jack Cheese shredded▢ ¾ cup Whole Milk▢ ⅔ cup Dark Beer▢ ½ cup All Purpose Flour▢ 2.5 tbsp Butter▢ 1 tbsp Dijon Mustard▢ 1 tbsp Worcestershire Sauce▢ 1 tbsp Garlic Powder▢ 1.5 tsp Cayenne Powder ▢ 1.5 cups Sharp Cheddar shredded ▢ 1.5 cups Jack Cheese shredded ▢ ¾ cup Whole Milk ▢ ⅔ cup Dark Beer ▢ ½ cup All Purpose Flour ▢ 2.5 tbsp Butter ▢ 1 tbsp Dijon Mustard ▢ 1 tbsp Worcestershire Sauce ▢ 1 tbsp Garlic Powder ▢ 1.5 tsp Cayenne Powder Veggies: ▢ 1 cup Thinly Sliced Red Onions▢ 2 Jalapenos thinly sliced ▢ 1 cup Thinly Sliced Red Onions ▢ 2 Jalapenos thinly sliced Burger: ▢ 8-10 Cheddar Cheese Slices▢ 10-12 Bacon Slices▢ 3 tbsp Mayonnaise ▢ 8-10 Cheddar Cheese Slices ▢ 10-12 Bacon Slices ▢ 3 tbsp Mayonnaise Preheat your Cowboy Charcoal in a grill to high heat (around 400F) for direct cooking.Grab a handful of ground beef (around 1/4 lbs… ish) and gently roll it into a ball. Repeat this for 6-8 balls or until you’re out of meat. Place them in the fridge until ready to cook.Add a skillet to the grill. Add your butter, flour, garlic powder and cayenne powder to the skillet to melt and mix for 1-2 minutes. Once thickened into a paste, slowly add your Dark Beer in batches to fully integrate it and let the mixture thicken. Once mixed, add your mustard and worcestershire sauce. Finally, add both of your shredded cheese and keep stirring until fully integrated and smooth. Thin out the sauce with the milk at the end. Once the sauce is done (about 10 minutes), pull it off and keep warm.Add a cast iron skillet or plancha over the flames to preheat till it’s slightly smoking. Add the burger balls to the skillet. Place a piece of parchment over one ball and then firmly press with the spatula until the burger is “smashed” on the skillet. Next, season the patty. Repeat this for each burger and let cook for another 1-2 minutes. Carefully flip each burger over and then season the new side with salt, pepper and garlic. Top each burger with a slice of cheese and let melt for 1-2 minutes. Once melted, pull each burger off and rest. Finally, cook your bacon to your desired crispiness. Pull off and then sautee your veggies in the bacon fat for 3-4 minutes. Pull off and then toast your burger buns.Build your burger with the toasted bun, mayonnaise, double patties, bacon and veggies. Top with mayonnaise and the top bun. Serve with the beer cheese on the side for dipping or with fries. Enjoy! Preheat your Cowboy Charcoal in a grill to high heat (around 400F) for direct cooking. Preheat your Cowboy Charcoal in a grill to high heat (around 400F) for direct cooking. Grab a handful of ground beef (around 1/4 lbs… ish) and gently roll it into a ball. Repeat this for 6-8 balls or until you’re out of meat. Place them in the fridge until ready to cook. Grab a handful of ground beef (around 1/4 lbs… ish) and gently roll it into a ball. Repeat this for 6-8 balls or until you’re out of meat. Place them in the fridge until ready to cook. Add a skillet to the grill. Add your butter, flour, garlic powder and cayenne powder to the skillet to melt and mix for 1-2 minutes. Once thickened into a paste, slowly add your Dark Beer in batches to fully integrate it and let the mixture thicken. Once mixed, add your mustard and worcestershire sauce. Finally, add both of your shredded cheese and keep stirring until fully integrated and smooth. Thin out the sauce with the milk at the end. Once the sauce is done (about 10 minutes), pull it off and keep warm. Add a skillet to the grill. Add your butter, flour, garlic powder and cayenne powder to the skillet to melt and mix for 1-2 minutes. Once thickened into a paste, slowly add your Dark Beer in batches to fully integrate it and let the mixture thicken. Once mixed, add your mustard and worcestershire sauce. Finally, add both of your shredded cheese and keep stirring until fully integrated and smooth. Thin out the sauce with the milk at the end. Once the sauce is done (about 10 minutes), pull it off and keep warm. Add a cast iron skillet or plancha over the flames to preheat till it’s slightly smoking. Add the burger balls to the skillet. Place a piece of parchment over one ball and then firmly press with the spatula until the burger is “smashed” on the skillet. Next, season the patty. Repeat this for each burger and let cook for another 1-2 minutes. Carefully flip each burger over and then season the new side with salt, pepper and garlic. Top each burger with a slice of cheese and let melt for 1-2 minutes. Once melted, pull each burger off and rest. Finally, cook your bacon to your desired crispiness. Pull off and then sautee your veggies in the bacon fat for 3-4 minutes. Pull off and then toast your burger buns. Add a cast iron skillet or plancha over the flames to preheat till it’s slightly smoking. Add the burger balls to the skillet. Place a piece of parchment over one ball and then firmly press with the spatula until the burger is “smashed” on the skillet. Next, season the patty. Repeat this for each burger and let cook for another 1-2 minutes. Carefully flip each burger over and then season the new side with salt, pepper and garlic. Top each burger with a slice of cheese and let melt for 1-2 minutes. Once melted, pull each burger off and rest. Finally, cook your bacon to your desired crispiness. Pull off and then sautee your veggies in the bacon fat for 3-4 minutes. Pull off and then toast your burger buns. Build your burger with the toasted bun, mayonnaise, double patties, bacon and veggies. Top with mayonnaise and the top bun. Serve with the beer cheese on the side for dipping or with fries. Enjoy! Build your burger with the toasted bun, mayonnaise, double patties, bacon and veggies. Top with mayonnaise and the top bun. Serve with the beer cheese on the side for dipping or with fries. Enjoy! Calories: 1423kcal | Carbohydrates: 27g | Protein: 72g | Fat: 112g | Saturated Fat: 48g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 41g | Trans Fat: 3g | Cholesterol: 308mg | Sodium: 3048mg | Potassium: 1088mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1493IU | Vitamin C: 12mg | Calcium: 765mg | Iron: 7mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!