Guinness Smashburgers with Guinness Caramelized Onions & Guinness Special Sauce

Guinness Smashburgers with Guinness Caramelized Onions & Guinness Special Sauce
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Makes 8 single (or 4 double) Smashburgers
Guinness Caramelized Onions
3 large white onions, peeled and thinly sliced
1 tablespoon butter
½ tablespoon brown sugar
1 teaspoon Worcestershire sauce
1 cup Guinness Draught
Sea salt and cracked black pepper
Guinness Aioli
¾ cup mayo
2 tablespoons dijon mustard
2 tablespoons ketchup
2 tablespoons Guinness Draught
1 tablespoon fresh squeezed lemon juice
2 tablespoons finely diced dill pickles
1 garlic clove, minced
¼ cup caramelized onions (from your Guinness Caramelized Onions)
Sea salt, to taste
Guinness Beef
1 ½ pounds ground chuck (80/20), divided into equal 8 portions
¼ cup Guinness Draught
2 garlic cloves, minced
1 spanish onion, thinly sliced
Sea salt and cracked black pepper
To Build
8 slices aged cheddar
1 – 2 tomatoes, sliced
8 burger-sized lettuce leaves
4 (or 8) split and toasted brioche buns
First, prepare your Guinness Caramelized 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.
Next, 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. Delicious! Guinness Burger Night Perfection. Slàinte, everyone!
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