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Chimay Burger

Name: Chimay Burger
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: american
Ingredients: 680 g ground beef (80/20 lean-to-fat ratio, cold); 0.5 tsp salt; 1 pinch black pepper (freshly ground); 120 g chimay cheese (sliced into 4 rounds, rind removed if preferred); 120 ml chimay beer (Chimay Red or Blue, for basting); 2 pcs onion (large, thinly sliced); 2 tbsp butter; 1 tsp brown sugar; 4 pcs brioche burger bun (split); 2 tsp dijon mustard; 1 cup mixed greens (arugula or spring mix, washed)

RATING

4.4/5(28)

TASTE SCORE

9/10

A pub-style burger that brings Trappist monastery flavors to your backyard grill. Juicy beef patties are basted with Chimay beer while they sear, then topped with melted Chimay cheese and sweet caramelized onions. The beer glaze adds a subtle malty depth that makes every bite unforgettable.

PREP

15m

COOK

25m

SERVES

1 PIECE

902 cal

SERVINGS

METHOD · 7 STEPS

prep · ~18 min
Caramelize the onions.
1.Melt butter in a cast iron skillet over medium-low heat.
2.Add sliced onions and a pinch of salt. Cook, stirring occasionally, until deeply golden and jammy (15-18 min).
3.Stir in brown sugar during the last 2 minutes to glaze.
TIPLow and slow is the secret — resist the urge to crank the heat.
prep
Form and season the patties.
1.Divide ground beef into 4 equal portions (170g each).
2.Gently form into patties slightly wider than the buns — they will shrink as they cook.
3.Press a shallow dimple into the center of each patty with your thumb.
4.Season both sides with salt and black pepper.
TIPHandle the meat as little as possible. Overworking makes tough burgers.
grill · ~8 min
Grill the patties and baste with Chimay beer.
1.Preheat grill or grill pan to medium-high heat.
2.Place patties on the grill and cook 4 minutes without moving.
3.Flip patties and immediately brush the grilled side with Chimay beer.
4.Cook 3 more minutes, flip again, and brush the second side with beer.
TIPBaste right after flipping so the beer caramelizes on the hot surface without steaming the crust.
grill · ~1 min
Melt the cheese.
1.After the final flip, top each patty with a slice of Chimay cheese.
2.Close the grill lid or cover with a metal bowl for 60 seconds until cheese softens and starts to melt around the edges.
grill · ~1 min
Toast the buns.
1.Place brioche buns cut-side down on the cooler side of the grill.
2.Toast until lightly golden (30-45 seconds).
assemble
Assemble the burgers.
1.Spread dijon mustard on the bottom half of each toasted bun.
2.Place the cheese-topped patty on the mustard.
3.Pile a generous spoonful of caramelized onions on top of the cheese.
4.Add a handful of mixed greens and close with the top bun.
serve
Serve immediately with extra Chimay beer on the side.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Use cold ground beef straight from the fridge to form patties — it sears better and stays juicier.
2
Dimple the center of each patty with your thumb so it cooks flat instead of puffing into a ball.
3
Resist pressing down on the patties with a spatula — you'll squeeze out the juices that make the burger moist.
4
Brush the brioche buns with a little melted butter before toasting for a richer, golden crust.
5
Let the caramelized onions cook undisturbed for the first 5 minutes to develop deep browning before stirring.

RECIPE VARIATIONS

Adapt it for your goals.

low carb / bunless

Low-carb / bunless

Skip the brioche bun and serve the patty, cheese, onions, and greens in a large lettuce wrap or on a bed of mixed greens for a keto-friendly twist.

smoky cheddar swap

Smoky-cheddar swap

Replace Chimay cheese with smoked cheddar to introduce a campfire note that complements the beer glaze and grilled patties without losing the creamy melt.

spicy bacon version (loaded)

Spicy bacon version (loaded)

Add 2 strips of crispy bacon per burger and a slice of pickled jalapeño on the cheese for heat and crunch that cuts through the richness.

vegetarian (portobello swap)

Vegetarian (portobello swap)

Substitute the beef patties with grilled portobello mushroom caps, baste with Chimay beer, and top with the same cheese and onions for a meatless alternative.

beer braised onions variation

Beer-braised onions variation

Deglaze the caramelized onion pan with an extra splash of Chimay beer and let it reduce until syrupy before piling onto the burger for a double-beer punch.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Complete Protein

Each 170g ground beef patty provides high-quality protein containing all essential amino acids, supporting muscle repair and satiety.

✓

B Vitamins from Chimay Cheese

Trappist washed-rind cheese is a natural source of B vitamins (especially B12 and riboflavin) from the fermentation process, which support energy metabolism.

✓

Quercetin in Onions

Caramelized onions retain quercetin, a plant flavonoid with antioxidant properties that may help reduce inflammation.

✓

Iron from Beef

Beef provides heme iron, which is more easily absorbed by the body than plant-based iron, aiding oxygen transport and red blood cell formation.

QUESTIONS?

Frequently asked questions

Yes, any Belgian dubbel or quadrupel (like Rochefort 8 or Westmalle Dubbel) works well, but stick to a malty, not overly hoppy, style to keep the sweet caramelization.

PAIRS WELL WITH