Cheese Curd Pork and Beef Burgers with Lager Serrano Chili BBQ Dipping Sauce

Sam Adams Burger.jpg

 (Courtesy of Sam Adams)

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Sam Adams brings us this savory pork and beef burger recipes, elevated with Boston Lager Serrano Chili BBQ dipping sauce. Beer is a classic BBQ sauce started and with Boston Lager’s malt richness and spicy hop notes, this is the perfect foundation and pairs excellently with Beecher’s cheese curds


For the Sauce:

  • 2 Lapsang Souchong teabags (approximately one tbsp. of loose leaf tea)
  • 1 tbsp. neutral-flavored oil (i.e. canola oil)
  • 1 ½ lbs. yellow onions, chopped (3 onions)
  • 4 serrano chilies, chopped
  • 12 garlic cloves, minced
  • 12 oz. Samuel Adams Boston Lager
  • 28 oz. canned crushed tomatoes
  • 1 ¼ cup cider vinegar
  • 3 cups pineapple juice
  • 2/3 cup molasses
  • 1 tbsp. chipotle powder
  • 1 tbsp. red pepper flakes
  • 1 tbsp. kosher salt

For the Burgers:

  • 1 lb. ground beef chuck
  • 1 lb. ground pork
  • 6 oz. Beecher’s cheese curds, chopped
  • ¼ cup chopped parsley
  • 2 tsp. kosher salt
  • ½ tsp ground black pepper
  • 1 red onion, sliced into ¼-inch rings
  • 1 tsp. neutral-flavored oil (i.e. canola oil)


For the Sauce:

  • Cut open the teabags and pour the tea leaves into a small bowl, then discard the tea bags and set the leaves aside.Preheat a large saucepan over medium high heat, then add oil, followed by the onion and chilies. Sauté, stirring frequently, for about 10 minutes until softened and browned. Add the garlic and cook about 2 minutes until fragrant.Add the tea and remaining ingredients, and bring to a boil. Stirring occasionally, cook for approximately 50 minutes, until the mixture is reduced by half. Puree the mixture using an immersion blender and keep warm until ready to serve.

For the Burgers:

  • In a large bowl, lightly mix all ingredients until they are evenly combined. Divide the mixture into 4 balls, and toss each ball between your hands until they are uniformly but lightly packed. Gently flatten the balls into ¾ inch-thick patties and use your fingers to make a ¼ inch thick depression in the center of each patty – this will help keep the burgers flat when they are grilled. Set aside in the refrigerator until ready to grill. Toss the onion rings with 1 tsp. of oil, and salt and pepper to taste. Preheat a grill on high for 15 minutes and grill the onions until slightly charred, then set aside. Grill the burgers for 5-10 minutes per side, or to desired doneness. Serve the burgers on lightly toasted buns, topped with grilled onions and with the warm sauce on the side.