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September 04, 2026


Read about our staffHi Friends,

There's something about the last weekend of summer that makes everybody want to stand around a grill.

Labor Day is next Monday, and around here that's always been the unofficial goodbye to backyard season. One more cookout before the sweaters come out and the grill cover goes back on.

So this week I want to share the recipes that earn their keep at a cookout. Nothing fussy, nothing that keeps you stuck inside at the stove while everybody else is out on the deck having a good time.

We're starting with Beer Burgers. Four things in a bowl, a splash of whatever's cold in the fridge, and the juiciest patty you'll grill all year. My neighbor swore by this trick for years before I finally tried it, and now I can't make a burger any other way.

Happy Cooking,
Anisa

Please add anisa@gophercentral.com to your address book or visit here.

Does Beer Really Make A Difference?

Daily
Photo: Anisa making some great tasting burgers where beer is the secret!

It does, and it's not just for the flavor. The liquid keeps the fat from tightening up as the patty cooks, so less juice ends up down in the coals and more of it stays where you want it.

And a fair warning, these burgers never make it to the second batch!

Which brings me to the one thing this recipe may need. An open bottle. Our Wall Mounted Bottle Opener screws right into the wall by the grill or the garage fridge, so you're not digging through the junk drawer with cold wet hands ever again.

Stainless steel, one-handed operation, mounting hardware included.
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Today's Recipe

Beer Burgers

Serves 6

Ingredients

●2 pounds ground beef, 80/20
●1/3 cup beer, lager or amber ale
●1 envelope dry onion soup mix
●1 teaspoon garlic powder
●1/2 teaspoon black pepper
●6 hamburger buns, buttered

Directions

1In a large bowl, gently mix the ground beef, beer, onion soup mix, garlic powder, and pepper with your hands. Stop as soon as it comes together so the burgers stay tender.
2Shape into 6 patties about 3/4 inch thick, then press a shallow dimple into the center of each one so they cook flat instead of doming.
3Chill the patties for 15 minutes while you heat the grill to medium-high.
4Grill 4 to 5 minutes per side for medium, flipping just once. Resist pressing them down, that squeezes out all the beer.
5Toast the buns cut side down for the last minute, then let the burgers rest 3 minutes before serving.
Pile on sharp cheddar and grilled onions, and pour the rest of the bottle alongside.

Anisa's Kitchen Tip:

Use a beer you would actually drink. A lager or an amber ale gives you that malty backbone. Skip anything hoppy, it turns bitter over the heat.

Butter the cut side of the buns and toast them face down for the last minute on the grate. It puts a seal on the bread so all those juices don't turn your bottom bun to mush.



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