Grill up this classic dish at home with gluten-free burger buns and a gluten-free beer cheese sauce.


  • 1 pound Ground Beef
  • 3 Tbsp. White Onion, minced
  • 1 Tbsp. Worcestershire Sauce
  • 1 Clove Garlic, minced
  • 1 tsp. Salt
  • Pepper, to taste
  • Red Onion Slices
  • Red Leaf Lettuce
  • 4 Canyon Bakehouse Stay-Fresh Burger Buns
Beer Cheese Sauce
  • 1 Tbsp. butter
  • 1 ½ Tbsp. All-Purpose Flour
  • ½ C. Milk
  • ¼ C. Gluten-free Beer
  • ½ tsp. Dijon Mustard
  • 1/8 tsp. Garlic Powder
  • Pinch of Salt
  • 2 oz. Cream Cheese
  • 1 C. Shredded Cheddar Cheese
  • Hot Paprika, for garnish


  1. In a large mixing bowl, combine the ground beef, onion, Worcestershire sauce, garlic, salt and pepper.
  2. Form the meat mixture into 4 patties, slightly flattened.
  3. Place the patties on the grill. Cook until browned on both sides and tension can be felt in the center. Set aside to make the beer cheese sauce.
  4. Melt the butter in a 3 qt. saucepan over medium heat.
  5. Whisking, add the flour and cook for 1-2 minutes.
  6. Add the milk a splash at a time and continue to whisk until thickened and bubbly.
  7. Whisk the gluten-free beer, Dijon mustard, garlic powder and salt.
  8. Add the cream cheese and cheddar. Stir until all the cheese is melted.
  9. Place each burger patty on a bun with a spoonful of the beer cheese sauce. Sprinkle with hot paprika.
  10. Add the red onion slices and lettuce, as desired and serve immediately.