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"Guinness Draught is the MVP in this game-day-ready burger recipe"

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A cheesy smashburger that's jam packed with deliciousness and Guinness from start to finish

Featured Beer:
Guinness Draught
arafed burgers and beer on a plate with a beer
Difficulty
Difficulty
Medium
Prep Time
Prep Time
20 mins
Serves
Serves
8 (4 doubles)
Cooking Time
Cooking Time
5 mins

Ingredients

Guinness Caramelized Onions

3 large white onions, peeled and thinly sliced

1 tbsp butter

½ tbsp brown sugar

1 tsp Worcestershire sauce

1 cup Guinness Draught

Sea salt and cracked black pepper

Guinness Aioli

¾ cup mayo

2 tbsp dijon mustard

2 tbsp ketchup

2 tbsp Guinness Draught

1 tbsp fresh squeezed lemon juice

2 tbsp finely diced dill pickles

1 garlic clove, minced

¼ cup caramelized onions (from your Guinness Caramelized Onions)

Sea salt, to taste

Guinness Beef

1 ½ pounds ground chuck (80/20), divided into equal 8 portions

¼ cup Guinness Draught

2 garlic cloves, minced

1 spanish onion, thinly sliced

Sea salt and cracked black pepper

To Build

8 slices aged cheddar

1-2 tomatoes, sliced

8 burger-sized lettuce leaves

4 (or 8) split and toasted brioche buns

Method

• Prepare Guinness Carmelized Onions

• Heat a medium saucepan over medium-heat and melt your butter. When melted, go in with your onions, season with a pinch of salt, and cook, stirring often, for 10 minutes. Stir in your brown sugar, Worcestershire sauce, Guinness Draught, and sea salt, and bring to a boil. Reduce the heat to medium-low and continue cooking, stirring every few minutes, until the liquid has evaporated and the onions are beautifully caramelized. Set aside.

• Combine all of your special sauce ingredients in a medium bowl and mix well. Taste and season with salt and pepper to taste, then cover with plastic wrap and chill in the fridge while you prepare your burgers.

• Heat a large cast-iron pan (or plancha) over medium-high heat.

• In a medium bowl, combine your beef, garlic, and Guinness Draught, mix well, then divide into 8 equal portioned meatballs.

• Working in batches as necessary, add a small handful of onions on the preheated pan and season with a pinch of sea salt, then top with a meatball, season again with salt and cracked black pepper. Cook for about 30 seconds, then, working one at a time, place a small piece of parchment paper on top of each burger ball and smash with a large spatula until thin. Cook for 2 minutes, then flip and season the new side with sea salt and pepper. Top each patty a slice of aged cheddar cheese, then cook for 2 – 3 minutes, or until the cheese is perfectly melted.

• Build your burgers on toasted brioche buns with a generous portion of burger sauce, lettuce, tomato, a cheesy smashburger, and caramelized onions.

EXPERIENCE

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