Dunkelweizen Dill Burger

On August 9th, 2010, Sprecher Brewery will host a grilling contest at the Wisconsin State Fair. Each recipe must include Sprecher beer and beef, but that’s the end of the constraints.

In preparation for our submission, we will be trying out several different recipes before finally settling on one that we think will be a sure winner.

With that in mind, we present to you our first in the series, a burger seasoned with Sprecher’s Dunkel Weizen beer, a special edition brew you can only purchase at their gift store.

I don't know why "dunkelweizen" is so much fun to say, but it is

The inspiration for this particular burger comes from dill-flavored cheese curds. Wisconsin cheese curds, of course. We thought to ourselves, “Selves, wouldn’t that make a fantastic burger? And how, exactly, can we accomplish this?”

And thus…

Dunkelweizen Dill Burger


1 lb ground beef

1/4 cup Dunkel Weizen beer by Sprecher Brewery

1 tsp. dried thyme

3/4 cup mayonnaise

1/4 cup dijon mustard

1 tsp. crushed garlic

2 tbsp. dill weed

salt and pepper to taste

1 handful Wisconsin cheddar cheese curds

Mix ground beef, beer, salt, pepper, and thyme in mixing bowl. Next, wash your hands and get in there and mix it all up. Be sure to squeeze it through your fingers a few times to harken back to your childhood mess-making days.

When well mixed, scrape remaining off your fingers back into bowl, and wash hands again.

To make sauce, combine mayonnaise, mustard, dill weed (*giggle* we’re still harkening back to childhood, here), garlic, salt, and pepper in bowl and stir until fully mixed.

Grill burgers 5-10 minutes on each side until done to your liking. Top with dill sauce and cheese curds.

Yes, that’s right. You just topped a burger with actual cheese curds. Pat yourself on the back.

Serves: 3-4 per 1 lb of meat

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