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Irish Pub Burger

A juicy beef patty topped with crispy beer-battered onions, Irish cheddar cheese, and rich Guinness mayo that transforms your kitchen into a cozy tavern experience.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Calories: 680
Ingredients Method Notes

Ingredients
  

For the burgers
  • 1 lb ground beef (80/20 blend)
  • 4 brioche burger buns
  • 4 slices Irish cheddar cheese
  • 2 large onions, sliced into rings
  • 4 leaves butter lettuce
  • 2 tomatoes, sliced
For the Guinness mayo
  • ½ cup mayonnaise
  • 2 tablespoons Guinness stout
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
For the beer batter
  • 1 cup all-purpose flour
  • ½ cup Guinness stout
  • 1 teaspoon salt
  • Oil for frying

Method
 

  1. Whisk together mayonnaise, Guinness, Dijon mustard, and garlic powder in a small bowl. Refrigerate while you prepare the other components to allow the flavors to marry.
  2. Combine flour and salt in a medium bowl. Gradually whisk in the Guinness until smooth - the batter should coat the back of a spoon but still drip easily. Let it rest for 5 minutes while the flour hydrates.
  3. Heat oil to 375°F in a heavy pot or deep fryer. Separate onion rings and dip each one in the beer batter, letting excess drip off. Fry in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels and season with salt immediately.
  4. Gently shape ground beef into 4 patties, making a slight indent in the center to prevent puffing. Season generously with salt and pepper. Cook in a hot skillet or grill for 3-4 minutes per side for medium doneness. Add cheese during the last minute of cooking, covering to help it melt perfectly.
  5. Toast the buns lightly for extra texture. Spread Guinness mayo on both halves, then layer lettuce, tomato, the cheese-topped patty, and generous pile of crispy onion rings.

Notes

Make the Guinness mayo ahead of time - it tastes better after the flavors meld in the fridge for an hour. Don't overwork the ground beef when forming patties. Make sure oil temperature is correct for onion rings (375°F). Toast the buns to prevent sogginess. Refrigerate leftover patties for up to 3 days and store onion rings separately to maintain crispiness.