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Savory & Juicy Irish Pub Burgers

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If you’re craving something hearty, flavorful, and downright satisfying, these Irish Pub Burgers are calling your name.

Ingredients

Scale

For the Burgers:

  • 1½ pounds ground beef (80/20 for juiciness)

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • ½ teaspoon kosher salt

  • ½ teaspoon black pepper

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon Dijon mustard (optional)

  • 1 tablespoon oil or butter (for frying)

For the Onion Stout Sauce:

  • 2 tablespoons butter

  • 1 large yellow onion, thinly sliced

  • ½ cup beef broth

  • ½ cup Irish stout (non-alcoholic stout if preferred)

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon brown sugar

Toppings & Buns:

  • 4 slices sharp Irish cheddar cheese

  • 4 brioche buns or pretzel rolls, toasted

  • Lettuce, tomato, and pickles (optional)

  • Dijon or grainy mustard, mayo, or aioli (optional)

Instructions

1. Season and Shape the Patties

In a large bowl, combine ground beef, garlic powder, onion powder, salt, pepper, Worcestershire sauce, and Dijon mustard if using. Mix gently—overmixing makes burgers tough. Form into 4 even patties, slightly wider than your buns.

2. Make the Onion Stout Sauce

In a small pan, melt butter over medium heat. Add the sliced onions and cook until softened, about 5 minutes. Pour in beef broth, stout, Worcestershire sauce, and brown sugar. Simmer until the liquid reduces and thickens into a rich glaze. Set aside.

3. Pan-Fry the Burgers

Heat oil or butter in a skillet over medium-high heat. Add burger patties and sear for 4–5 minutes per side, until cooked through and browned on the outside. In the last minute of cooking, add a slice of cheese to each patty and cover the pan to melt.

4. Toast the Buns

While burgers are cooking, lightly butter the buns and toast them in a pan or under a broiler until golden and crisp.

5. Assemble the Burgers

Spread mustard or mayo on the bottom bun, layer with lettuce (if using), add the burger, spoon over the onion stout sauce, then top with pickles or tomato and the top bun. Press gently and serve hot.

Notes

  • Use 80/20 ground beef for the right balance of fat and flavor.

  • Don’t press the patties while cooking—it squeezes out juices.

  • Let them rest for a minute before serving to retain moisture.

Nutrition

Keywords: Irish Pub Burger Recipe

Find it online: https://lyndyskitchen.com/savory-juicy-irish-pub-burgers/