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Baked Beer Burgers and Burnt Balls

Beer Baked Burger Photo by Glen Green

Here it is, 2012, and I haven’t posted since October. It’s been a busy few months. So, I’m pushing myself to get this recipe out there since it was a good one.

On New Years Eve, I had the Boy’s parents down for dinner and celebrations. I’ve always been told, “Don’t try a new recipe on guests,” just in case it doesn’t work out. Well, this is true. It’s a no-no. The menu consisted of beer burgers, pepperoni balls and lemon cheesecake. As you can see from this blog post the only thing that turned out were the burgers.

Deep frying makes my house smell, so I never do it. Unfortunately, the pepperoni balls called for deep frying. First time out, I ruined the balls. After talking with a few friends, I believe I had the oil too hot because the balls burnt quickly on the outside, and were raw in the center. Nasty! Not to mention the lemon cheesecake was like eating a raw lemon. I love lemons, and with that thought, I added too much of it. Yuck!

The burgers were awesome. You could do whatever you want with this recipe. I encourage you be creative and be simple. I first heard about it from a friend on Facebook. She posted a recipe from Foodnetwork.com, only the recipe was for Original Lauer-Kraut Burgers. The Boy not being a fan of kraut, I changed it. I used a beer batter bread dough, ground beef cooked with vidalia onions in Guinness beer, and added sharp cheddar cheese. The Boy, of course, dipped it in ketchup, and that’s just gross.


For the burger mixture I used:


2 pounds of ground beef
1/2 can of Guinness (drink the other half)
1 large vidalia onion (sliced)
Pepper and sea salt (to taste)
Cinnamon (a pinch or two)
Sharp cheddar cheese


Begin by browning the ground beef then strain. Add the sliced onion to the same skillet. Cook the onion is slightly soft. Add the ground beef, Guinness, salt, pepper and cinnamon. Simmer for 20 minutes. Cover and set aside to cool.


For the beer dough, I followed a simple recipe from Allrecipes.com; only I didn’t cook it.

Their exact recipe uses:


1 (12 fluid ounce) bottle beer (I used Guinness OF COURSE)
3 cups self-rising flour
3 tablespoons of sugar


In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky.


Some assembly required:

Spread a bit of flour on the counter to roll out the dough. “Once the dough is rolled out, cut the dough into squares, roughly 6 by 6 inches. Take a square of dough and roll it out a little bigger, roughly 8 by 8 inches” (from Foodnetwork.com).

Add a small handful of cheese to center of dough square. Add (about) 3/4 cup of ground beef mixture on top of cheese. Fold-in corners; overlapping each one. Pinch seams together. Place seam side down on a greased baking pan. Bake at 350 for 20 minutes, or until golden brown.


Tip: Since I only made four burgers, I had much beef mixture and bread dough leftover. I cut the dough into sections and put into freezer bags. I also added the remaining beef mixture into a freezer bag for future use.

If you try this, please let me know what you think. Especially, if you try a different version, please share. I’m always looking for new things to try.

This recipe is my version – inspired by my friend, Sami, Mama Lori Lauer at Lauer-Krauts, Brighton, CO., FoodNetwork.Com and Allrecipes.Com

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