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This robust Irish Pub Burger brings all the bold tastes of a genuine Dublin bar right to your home cooking. The mix of succulent beef, crispy bacon bits, and beer-soaked sweet onions makes for a deeply rewarding sandwich that goes great with an ice-cold brew during lazy weekend nights.
I whipped up these burgers during a St. Paddy's Day party with my buddies, and they've turned into our favorite comfort food since then. Those stout-cooked onions add such amazing richness that even my friends who don't like beer keep asking for these burgers all the time.
Ingredients
- Ground beef: An 80/20 mix gives you just the right fat balance for moist burgers that stay juicy
- Bacon: Brings smoky crunch that works so well against the soft beef
- Large onion: When slowly browned with beer creates a sweet savory spread that makes this burger special
- Irish stout: Such as Guinness adds deep malty flavors that give this burger its Irish character
- Cheddar cheese: Preferably aged six months or more delivers the bite that can handle the strong tastes
- Sour cream: Forms the foundation for a zesty topping that balances the heaviness
- Dijon mustard: Brings depth and slight sharpness to the creamy sauce
- Worcestershire sauce: Boosts the meaty taste with its fermented savory notes
- Brioche buns: With their gentle sweetness and soft texture take the whole burger to another level
Step-by-Step Instructions
- Cook the Bacon:
- Fry bacon pieces in a pan over medium flame until completely crisp with no soft parts. This usually takes around 8 minutes with some turning. The bacon drippings will add flavor to other ingredients later.
- Brown the Onions:
- Toss sliced onions into the bacon grease and cook gently over medium heat for a full 15 minutes. Stir now and then but not too much so they can brown properly. When they're golden brown, pour in the stout and let it bubble down until it's half gone to make a thick onion spread.
- Form the Patties:
- Lightly combine ground beef with Worcestershire sauce and seasonings without working the meat too much. Shape into patties a bit wider than your buns and about 3/4 inch thick with a small dent in the middle to keep them flat while cooking.
- Grill the Burgers:
- Get your cooking surface really hot before adding the meat. Cook for exactly 3 minutes before turning to get that perfect crust. After flipping, put cheese on right away so it gets plenty of time to melt as the second side cooks.
- Mix the Mustard Sauce:
- Stir sour cream and Dijon together until they're fully mixed with no streaks. Make this sauce while the burgers cook so the flavors can blend for a few minutes.
- Brown the Buns:
- Spread melted butter on cut surfaces of buns and place them face down in a hot skillet until they get golden edges but stay soft in the middle.
- Build Your Burger:
- Start with the warm bottom bun and spread on some mustard sauce. Add the cheesy patty next, then pile on the sweet onions and bacon pieces. Finish with more sauce on the top bun.
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I really can't get enough of using Irish stout in these burgers. The first time I cooked them with Guinness Extra Stout, my Irish grandpa said they beat any pub burger he'd had back in Cork. Now we cook them every March 17th as part of our family customs.
Best Beer Pairings
The natural pick is to drink the same stout you added to the recipe. The malty notes of Irish stout go perfectly with those caramelized flavors. If you want something lighter, try an Irish red ale for nice balance without taking over the burger flavors. During hot weather, a clean Irish lager offers a cool contrast to the richness of the meal.
Make Ahead Options
These Irish Pub Burgers work great for parties since you can fix many parts beforehand. The sweet onions actually get better after sitting in the fridge overnight as the flavors mix together. You can make the mustard sauce up to three days early and keep it sealed tight. You can even shape the meat patties and store them wrapped for a full day before cooking.
Irish Flavor Variations
While this burger captures true pub tastes, you can make it even more Irish with some classic additions. Try adding a spoonful of Irish whiskey to the onions while they're cooking down. Switch the cheddar for Dubliner cheese to get that distinct Irish dairy flavor. For a complete Irish meal, serve with a small helping of colcannon or champ on the side.
Frequently Asked Questions
- → Is lamb a good swap for beef?
Absolutely! Lamb brings a unique taste that's fantastic with these flavors.
- → What cheese pairs well in this?
Sharp cheddar is a favorite, but you can also go for Swiss or Gouda if you'd like.
- → Tips for caramelizing onions?
Cook onions on medium heat, stirring now and then, till they're golden. A tiny splash of stout will boost the richness.
- → Which buns work best here?
Brioche buns are super soft and just a little sweet. Any strong bun will hold up though!
- → How can I add spice to it?
Slice up some jalapeños, add spicy mustard, or splash on a bit of hot sauce for that fiery kick.