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!