Smoky Beer Burgers With Creamy Mustard Sauce - cooking recipe

Ingredients

Burgers
1 1/2 - 2 lbs lean ground sirloin
1/4 lb smoked gouda cheese, shredded
1 medium onion
2 teaspoons smoked sweet paprika, 2/3 palm full
1 teaspoon ground cumin, 1/3 palm full
grill seasoning (recommend Montreal Steak Seasoning)
coarse salt & freshly ground black pepper
2 garlic cloves, grated or finely minced
3 tablespoons fresh flat-leaf parsley, finely chopped
1 tablespoon Worcestershire sauce
4 ounces bottled beer
extra virgin olive oil, for drizzling
Creamy Mustard Sauce
1/2 cup spicy brown mustard
1/4 - 1/3 cup sour cream
1 tablespoon chopped fresh dill or 1/2 teaspoon dried dill
4 crusty kaiser rolls, split and lightly toasted

Preparation

Preheat grill over medium-high heat.
Place the meat in a bowl and add the shredded cheese.
Peel the onion and halve it.
Grate about 3 to 4 tablespoons of onion directly over the meat into the bowl. Finely chop the remaining onion and reserve for topping.
Add spices to meat: paprika, cumin and about 1 tablespoon of grill seasoning and/or some salt and pepper. Add garlic, parsley and Worcestershire and beer.
Form 4 large patties making a large thumbprint indentation in the middle of each burger, because burgers plump when you cook them so this will prevent burger bulge.
Refrigerate for 1 hour. Pull them out about 30 min before grilling. Drizzle a little olive oil over the burgers then grill about 4 minutes on each side for medium rare, 5 minutes on each side for medium and 6 to 7 minutes on each side for well done.
Mix mustard and sour cream with dill.
Serve patties on bun bottoms and top with lettuce, pickles, chopped raw onion and anything else you like. Slather bun tops with sauce and serve.