For the Patties
1 lb. ground beef
1/3 cup smoked gouda, diced into small squares
5 green onions
salt and pepper to taste
1/3 cup beer (I use a heavy lager or a stout, like the Guinness you see in these pictures)
1/3 cup breadcrumbs
1 tsp. worcestershire sauce
To Assemble
4 hamburger buns (I cheated and used store-bought, but use whichever is your favorite!)
4-8 slices smoked gouda, for topping hamburgers
4 tsp. dijon mustard
2/3 cup salad greens (I used a spinach/arugula/frisee mix, but use whatever greens you have handy! Romaine is another good choice, or Iceberg lettuce)
Chop 2 green onions and set the remaining 3 aside.
Add chopped onions to a large bowl with all burger patty ingredients. Mix well with your hands until incorporated. If mixture is too wet, add more breadcrumbs. Too dry? Add more beer!
Divide patty mixture into four sections and use your hands to form each section into a hamburger patty. Make the raw patty slightly larger in diameter than your hamburger buns, because it will shrink on the grill.
Preheat a grill and place hamburger patties on the hottest part of it. Sear them on each side for 6-10 minutes (depending on how well done you like your burgers). When the burgers are a few minutes from done, top them (still on the grill!) with a slice or two of smoked gouda so the cheese has a chance to melt.
Place remaining green onions on the grill (careful not to let them slip through the grates!) and grill for 2-3 minutes on each side until they have some nice char marks and have wilted a bit. Remove from the grill and give the onions a rough chop. Set aside.
Assemble the burgers! Place a patty on each bun (I like to toast the buns first on the grill for about 2 minutes first so they’re nice and crunchy!) and top it with some grilled green onions, a teaspoon or so of dijon mustard, and a handful of baby salad greens (or any other burger toppings you’re a fan of!) Serve immediately.