Beer & Mustard Burgers

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In my cooking lifetime, best burgers have always been defined as high-grade ground beef patties, handled as little as possible, packed together just enough to hold shape on the grill, and then served with great cheeses and condiments on a fresh-baked bun. But from the ’40s through the ’60s, burgers baked in sauces, or pan-sauteed with interesting mix-ins were unflaggingly popular. This 1964 beerburger recipe, requested by reader Judy H., has a nice mustard crust.

Makes 4 burgers


  • 1 lb ground beef
  • 1 egg
  • ¾ cup beer
  • 1 tsp salt
  • ¼ tsp fresh ground pepper
  • 1 tsp minced fresh parsley
  • 2 tsp minced onion
  • flour
  • 3 Tbsp butter
  • 2 Tbsp prepared mustard (I used dijon)


  1. Combine beef, egg, 2 Tbsp of the beer, salt, pepper, parsley and onion.
  2. Form into 4 patties and dip in flour. Brown patties on both sides in butter.
  3. Mix mustard with remaining beer and add to drippings in skillet. Simmer for 10 minutes.

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