GUINNESS SMASHBURGERS WITH GUINNESS CARAMELIZED ONIONS & GUINNESS SPECIAL SAUCE

• 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.