Description
Irish Pub Burgers combine juicy, flavorful beef patties infused with Worcestershire sauce, topped with melted sharp cheddar, sweet caramelized onions cooked in Irish stout, and crispy bacon. Finished with a creamy sour cream and Dijon mustard sauce and served on toasted brioche buns, these burgers capture the hearty, comforting essence of a classic Dublin pub experience.
Ingredients
Scale
For the Burger Patties
- 1 pound ground beef (80/20 blend recommended)
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
For the Toppings
- 4 slices of bacon
- 1 large onion, sliced
- 1/2 cup Irish stout (like Guinness)
- 1/2 cup cheddar cheese, grated
For the Sauce
- 1/2 cup sour cream
- 2 tablespoons Dijon mustard
- Pinch of salt
For the Buns
- 4 brioche burger buns
- Butter (for toasting buns)
Instructions
- Cook the Bacon: In a skillet over medium heat, cook the bacon slices until crispy. Remove them and transfer to paper towels to drain excess grease.
- Caramelize the Onions: Remove excess grease from the skillet, leaving just enough to coat the pan. Add the sliced onions and cook over medium heat, stirring occasionally, until they are soft and caramelized, about 10-15 minutes.
- Reduce the Stout with Onions: Pour in 1/2 cup Irish stout to the caramelized onions and simmer until the liquid is reduced by half. Season with salt and pepper, then set aside.
- Prepare Burger Patties: In a mixing bowl, combine the ground beef, Worcestershire sauce, salt, and pepper. Mix gently to blend. Form the mixture into 4 patties slightly larger than the buns to account for shrinkage during cooking.
- Cook the Patties: Grill or pan-fry the patties over medium-high heat for 3-4 minutes per side or until desired doneness is reached. In the last minute of cooking, top each patty with grated sharp cheddar cheese and cover the pan to melt the cheese thoroughly.
- Make the Sauce: In a small bowl, whisk together sour cream, Dijon mustard, and a pinch of salt until smooth and creamy. Adjust seasoning to taste.
- Toast the Buns: Butter the brioche buns lightly and toast them in a skillet over medium heat until golden brown.
- Assemble the Burgers: Place the bottom half of each toasted bun on a plate. Layer with a cheesy burger patty, a generous helping of the caramelized stout onions, two slices of crispy bacon, and a dollop of the sour cream and Dijon sauce. Top with the bun lid and serve immediately.
Notes
- For best flavor, use an 80/20 beef blend to keep the patties juicy.
- You can substitute the Irish stout with another dark beer if unavailable.
- Allow the cheese to melt completely by covering the pan briefly during the last minute of cooking.
- Serve with fries, chips, or a traditional Irish side for a complete meal.
- Store any leftovers separately and consume within 1-2 days for freshness.
