You will need per burger:

1/2 lb. ground chuck (don't skimp on quantity or quality of the beef - you want 'em good don't you?)
a big bun (can't have a super burger on a wimpy bun!)
1 (12 oz.) can or bottle of beer (do not use a Pilsner or "lite" beer! It can be a cheap beer, but must have a full bodied taste. This is not the place to choose a subtle beer)

To prepare the night before serving:

Select a large and deep bowl with cover, capable of fitting in your refrigerator, but holding all the beef with room to spare. Place the ground chuck in the bowl and break it up into small bits. (Smaller than a small meatball will do). Pour a generous amount of the beer over the beef, so you cover the entire amount of beef, after it has stopped fizzing. Cover the bowl and place in the refrigerator overnight at least (you can go up to about two days, but overnight is sufficient). Leave at least 1 beer for every two burgers out of the refrigerator, for the grilling.

Before cooking:

Drain the beef well. Form the meat into suitably sized patties. (They will shrink a little while cooking.) If you like, you may put garlic or onion powder on the patties.

If you are not using a pan to fry the burgers, pre-forming aluminum foil bowls around the burgers will be necessary. A double lining of foil is cheap insurance against leaks that can put out a charcoal grill...

While cooking:

Fill the pan, or foil bowls with more non-refrigerated, but fresh beer. (Don’t be cheap and try and use the beer from soaking beforehand, YUCK!)

Optional:

If you want a spicy burger, you may season with your favorite spices. However, if you spice it up too much, you will override the beer taste, so go lightly. If you are especially adventurous, and are at least the age of consent, you may add scotch or whiskey to the beer used for cooking. Just be responsible and don’t drive after too many burgers! ;-)

Cooking tips:

The beef will be quite loose compared to regular burgers. Be sure to be gentle with the handling of the patties. You may find that grilling tools that afford the most support to be your best friends.

Note that most of the alcohol is "cooked off" from the burger, so most people wont get "drunk" on them. However, bare in mind that there may be some alcohol left, especially if you use the optional additions.

As with any burgers, you may add whatever condiments and the like that you choose. However, the unique character of a beer burger will be overpowered by adding too may toppings.

There you have it! ENJOY! And please let me know what you think of this recipe?

Please post your comments on my recipe :-)

Submitted by: Shashe Jafar