Ireland’s pubs are well known for their pints of stout, lager and ale, but today, they’re becoming equally renown for great food like The Irish Burger. Simply an exceptional non-traditional dish.
- 2 pounds Angus ground beef (or ground brisket works really well too)
- 3/4 teaspoon dried minced onion
- salt and pepper, to taste
- crumbled blue cheese, about 4 Tablespoons worth
- 4 pretzel buns, toasted
- handful of arugula lettuce
- slices of Dubliner cheese
- 1/4 Cup Jameson whiskey
- 1/4 Cup ketchup
- 2 Tablespoons low sodium soy sauce
- 2 Tablespoons honey
- 1 teaspoon Dijon mustard (or 1/2 teaspoon mustard powder)
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- dash of hot sauce
- black pepper, to taste
- 2 yellow onions, peeled and sliced thinly
- 1 1/2 Tablespoons butter
- 1 Cup Guinness beer
- 1/4 teaspoon dried thyme
- salt and pepper, to taste
- Heat butter in a large skillet over medium heat. Add sliced onions and stir to coat in melted butter. Sprinkle in salt, pepper, and thyme and stir to combine. Saute, stirring occasionally, for about 7 to 10 minutes, until onions are soft and golden brown at the edges.
- Pour in half the Guinness, cover, and cook until liquid is about 3/4 of the way evaporated. Repeat with remaining Guinness. This time, cook until liquid is nearly all evaporated. Remove onions from pan and set aside.
- To a small saucepan, add whiskey and bring to a low boil. Continue to boil for about 2 minutes, then add remaining glaze ingredients and whisk to combine.
- Reduce heat to low and simmer for 5 to 7 minutes, until glaze is slightly thickened.
- Remove from heat and set aside.
- To a large mixing bowl, add ground beef, salt, pepper, and dried minced onion. Use your hands to mix it all together. Separate the meat mixture into 4 equal portions.
- Shape meat into flattened balls, place about 1 Tbsp blue cheese crumbles in the center of the ball and push into the ball. Mold the meat around the cheese and form into a patty.
- Heat a large cast iron skillet or grill pan over medium heat. Drizzle a bit of olive oil in the pan. Cook burgers about 6 minutes per side, or until desired doneness. The last minute of cooking, brush burgers with prepared whiskey glaze and place a slice of cheese on the burgers, then cover pan loosely with foil.
- Remove burgers to a plate and cover with foil for 3 minutes.
- Line bottom bun with arugula lettuce, then top with burger. Place a generous helping of caramelized onions on top of the burger, then drizzle with additional glaze. Top with top bun and enjoy!
Filet of Beef with Brandy-Mustard Cream Sauce is a very simple preparation, with an easy, but wonder...
The glorious flavor of lamb in Scotch Broth with Coriander is heightened by the combination of aroma...
Though it is expensive, Chateaubriand for Two with Lobster Tails, Chateau Potatoes and Bearnaise Sau...
Sicilian Rice Balls, also known as Arancini di Siciliani are incredible, flavorful and treasured fro...