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Light Beer Hamburgers

Beer goes great with hamburgers, but it can be so many calories! This lighter version of an American favorite will leave you and your stomach both very happy! Try it this summer with your family and friends.

Cooking Time18 min

Cooking MethodGrilling


  • 1 1/2 pound 90% lean ground chuck
  • 2 tablespoons light beer
  • 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon Worcestershire sauce
  • salt and pepper, to taste
  • 4 (1/2-ounce) slices brick cheese
  • 4 hamburger buns
  • sliced tomato and lettuce leaves for garnish, optional
  • beer-braised onions (recipe below)
  • mushroom-beer ketchup (recipe below)


  1. Combine the lean ground chuck, light beer, hot red pepper sauce, Worcestershire sauce, salt and pepper in a large bowl.
  2. Form into four 6-ounce, 1-inch thick burgers.
  3. Cover the burgers with plastic wrap and refrigerate up to several hours.
  4. Grill the burgers over a medium grill or charcoal fire.
  5. Cook to the desired doneness: 3 to 4 minutes on each side for rare, 5 to 6 minutes on each side for medium, and 8 to 9 minutes on each side for well done.
  6. Top each burger with some of the beer-braised onions (recipe below) and a slice of cheese and allow it to melt.
  7. Toast the buns, cut side down, on the grill or in a non-stick skillet until golden brown, about 1 minute.
  8. Serve the burgers on the toasted buns with lettuce and tomato, with the mushroom-beer ketchup (recipe below) on the side.


Beer-Braised Onions

  • 1 tablespoon unsalted butter substitute
  • 1 large onion, thinly sliced
  • 1 cup light beer
  • 1 teaspoon sugar substitute
  • 1/2 teaspoon salt
  1. Melt butter substitute in a 3-quart saucepan over medium-high heat. Add onion and cook, stirring frequently, until tender, 5 to 6 minutes.
  2. Add 3/4 cup of light beer,  sugar substitute and salt. Cook until all beer has been absorbed by onions and they begin to brown, 16 to 18 minutes.
  3. Stir in the  1/4 cup beer and heat to a simmer. Serve hot.


Mushroom-Beer Ketchup

  • 1 tablespoon butter substitute
  • 1 small onion, chopped
  • 1/4 pound sliced mushrooms
  • 1/3 cup light beer
  • 1/3 cup ketchup
  • 1 tablespoon white vinegar
  • 1/4 teaspoon sugar substitute
  • 1/4 teaspoon salt
  1. Melt butter in 3-quart saucepan over medium heat.
  2. Add onion and cook until tender, 3 to 4 minutes.
  3. Stir in mushrooms and cook 3 to 4 minutes.
  4. Stir in beer, ketchup, vinegar, sugar, and salt.
  5. Pureé in blender if desired. Return to saucepan and simmer until thickened, about 12 minutes.

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