Irish Pub Burger with Bacon

Nothing tastes quite like an Irish pub burger hot off the grill topped with melting cheddar and sweet stout-glazed onions The first time I tried this recipe was after a trip to Dublin when I wanted to recreate that rich cozy pub magic at home and now it is a family favorite for weekend cookouts

A burger like this always wins at my house especially when everyone can customize toppings to their taste My favorite memory is watching friends ask for seconds before even finishing their first bite

Ingredients

• Ground beef: brings a juicy hearty base Look for 80 percent lean for best flavor and moisture
• Worcestershire sauce: adds complexity and a gentle umami punch Pick a high quality sauce for fuller taste
• Bacon: offers smoky crunch Choose thick cut for a satisfying bite
• Onions: get deeply sweet and caramelized A large yellow onion is ideal and should be cooked slowly
• Irish stout: like Guinness creates a lush sauce and earthy undertone Use your favorite dark stout
• Sharp cheddar cheese: cuts through richness with its bold bite Grate fresh for smoother melting
• Sour cream and Dijon mustard: make a tangy sauce Smooth sour cream works best for a creamy texture
• Brioche buns: are soft slightly sweet and toast beautifully Always butter them before toasting for a golden crust
• Butter for toasting: gives the buns their pub-true flavor
• Pick your freshest bakery buns: and choose quality cheddar and stout for that pub flair

Instructions

Prep and Crisp the Bacon:

In a skillet over medium heat lay out the bacon strips and cook until they turn crispy around the edges Usually this takes about six to eight minutes Drain them on paper towels to keep them crisp

Caramelize the Onions:

Pour off most of the bacon grease leaving just enough to coat the pan Add the sliced onions and cook over medium low heat Stir often for around ten to fifteen minutes so they get deeply brown and soft Pour in the Irish stout and let the onions simmer gently until the liquid is reduced by half This step infuses them with delicious malty notes Season to taste with salt and pepper

Shape and Season the Patties:

In a bowl combine the ground beef with Worcestershire sauce plenty of salt and pepper Mix gently and mold the beef into four even patties Make them slightly wider than your buns since they will shrink a bit during cooking

Grill the Burgers and Melt the Cheese:

Preheat your grill or skillet to medium high Place the patties down and cook for three to four minutes per side For the last minute pile grated cheddar generously on top Let it melt until gooey and glossy

Prepare the Sauce:

While the burgers cook whisk together sour cream Dijon mustard and a pinch of salt in a small bowl This quick sauce gives tang and ties every bite together

Toast the Buns:

Spread the cut side of each brioche bun lightly with butter Set them cut side down on a hot skillet or grill Wait until the surfaces are golden and crisp which only takes a minute or two

Build and Serve:

Start each burger with a toasted bottom bun then layer on a cheesy patty a heap of stout onions two bacon strips and a generous drizzle of the mustard sour cream sauce Add the top bun and press gently to let everything meld together

Whenever I cook this burger I look forward to using Irish stout the depth it gives the onions brings back a rush of pub memories from a rainy night in Galway once when we gathered around the fire with a plate stacked high with these burgers and plenty of laughter

Storage and Leftover Tips

Wrap any extra cooked patties tightly in foil and keep in the fridge for up to two days They reheat nicely in a skillet over low heat Warm the buns and sauce fresh for the best experience If you have leftover onions they go wonderfully on toast or with scrambled eggs You can also freeze patties flat in a bag and defrost overnight for dinner

Easy Ingredient Swaps

Swap cheddar for a bold Irish cheese like Dubliner or even blue cheese for a funkier punch Substitute brioche buns with any quality hamburger roll if needed If you want a lighter option try ground turkey instead of beef The onions are also great with regular ale if you do not have stout on hand

Perfect Ways to Serve This

Serve these burgers alongside thick cut chips or even a simple leafy green salad For extra flavor I like adding a slather of grainy mustard or quick pickles on the side Try pairing with a pint of cold stout or a sparkling lemonade for that true pub feel On chilly nights we make these with potato wedges and a big crowd around our kitchen counter

The Story Behind This Recipe

I started making these burgers after a fun night at a pub in Dublin with my partner The memory of those crackling fireplaces live music and a burger that stood tall inspired me to bring a taste of Ireland back home Since then these have become our go to for cozy nights and celebrations My children now ask for these burgers whenever they spy brioche buns at the store

Adapting for Every Season

In spring add slices of fresh tomato and peppery arugula for a lighter bite During summer try grilling the onions outdoors and add grilled sweet peppers In colder months swap in a smoky Irish cheese and toss extra bacon in for heartiness

What People Are Saying

Friends rave about the rich flavors and onions that make these stand out My family loves how the sauce brings everything together with softness from the brioche No one ever leaves a crumb behind

Freezer Meal Conversion

You can prepare the patties and caramelized onions ahead and freeze them for up to a month Stack patties with parchment between each store onions separately Thaw overnight and reheat gently before assembling burgers for a fuss free pub night

When you make this burger you are bringing Irish comfort right to your table and every crispy bacon bite will remind you why this is no ordinary cheeseburger Try it for your next gathering and you might just have a new tradition on your hands

Recipe Q&A

→ What type of beef works best for this burger?

Choose ground beef with about 20% fat for juicy, flavorful patties that stay moist while grilling.

→ Can I substitute another cheese for sharp cheddar?

Yes, try aged Irish cheese, Swiss, or Gruyère for different flavor profiles and meltability.

→ How do I caramelize onions with stout?

Slowly cook onions until golden, then simmer with stout until reduced and richly flavored.

→ What's the best bun for a pub-style burger?

Brioche buns offer a soft, buttery texture that complements hearty burger fillings and sauces.

→ How do I keep the burger patties from falling apart?

Mix the beef gently with seasonings and avoid overhandling when forming patties for best texture.