Baked Beer Burgers
Submitted by ivivi
Juicy baked beer burgers seasoned with chili sauce, garlic, hot pepper sauce, and onion soup mix, then basted with beer in the oven. No grill needed. Ready in 45 minutes, serves 6.
YIELD
6 servingsPREP
20 minCOOK
25 minREADY
45 minThese baked beer burgers deliver all the smoky, charred satisfaction of a grilled patty without ever stepping outside.
Ground beef gets mixed with chili sauce, crushed garlic, a splash of hot pepper sauce, and dry onion soup mix for a punch of savory depth. The patties bake in a hot oven, and halfway through, a baste of beer hits the hot meat with a sizzle, steaming off the alcohol and leaving behind malty, caramelized edges.
This is a game day recipe, a weeknight standby, a rainy-Saturday solution when the grill is covered in snow.
Pro Tips
- Use an 80/20 ground beef blend. Leaner meat dries out in the oven without the fat to keep things juicy.
- Choose a lager or pale ale for basting. Hoppy IPAs can leave a bitter finish on the burgers.
- Line your baking sheet with foil and set a wire rack on top so the grease drains away and the bottoms stay crisp.
- Let the patties rest 3 to 5 minutes after baking so the juices redistribute instead of running onto your plate.
- For a smokier flavor, add a half teaspoon of liquid smoke to the meat mixture.
Ingredients
Directions
Preheat oven to 400’F.
Combine meat, pepper, Tabasco sauce, garlic, chili sauce, dry onion soup mix, and ¼ cup beer. Shape into 6 patties.
Bake at 400’F. until brown, about 10 minutes. Baste with remaining ¼ cup of the beer.
Continue baking for an additional 10 to 15 minutes, until well done.
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