Description
Juicy, flavorful burgers topped with caramelized onions, Irish cheddar, and a tangy stout-mustard sauce—perfect for recreating pub-style comfort at home.
Ingredients
Units
Scale
- 500 g ground beef (80/20 blend)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 Tbsp unsalted butter
- 2 medium onions, thinly sliced
- 1 Tbsp brown sugar
- 4 slices Irish cheddar cheese (about 80 g)
- 4 burger buns (brioche or potato rolls)
- 2 Tbsp whole-grain mustard
- 2 Tbsp ketchup
- 1 Tbsp Irish stout (optional)
- Lettuce leaves and tomato slices (optional)
Instructions
- Form the ground beef into four even patties, gently, seasoning both sides with salt and pepper.
- Melt butter in a skillet over medium heat; add sliced onions and brown sugar, cooking 12–15 minutes, stirring occasionally, until deeply caramelized. Remove and keep warm.
- Heat a grill pan or skillet over medium-high. Cook patties 3–4 minutes per side (or to desired doneness).
- Meanwhile, mix mustard, ketchup, and stout (if using) in a small bowl to make the pub sauce.
- During the last minute of cooking, top each patty with a slice of Irish cheddar; cover pan or close grill to melt cheese.
- Toast buns lightly on the grill or in the pan.
- Assemble burgers: spread sauce on bottom buns, add lettuce/tomato if desired, place cheesy patty, top with caramelized onions, then bun tops.
- Serve warm with fries or chips and enjoy!
Notes
- You can substitute Irish cheddar with sharp cheddar or Dubliner.
- Double the caramelized onions to prepare ahead and refrigerate for up to 3 days.
- Add crispy bacon for extra richness.
- Use brioche or potato buns for a soft, absorbent base.
- Adjust pub sauce by swapping stout for beer or skipping entirely for a vinegar-mustard version.
Nutrition
- Serving Size: 1 burger (without fries)
- Calories: 650 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 38 g
- Saturated Fat: 16 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg