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This recipe created by Guinness Storehouse’s Executive Chef, Justin O’Connor (JOC), is perfect to kick-off...
This recipe created by Guinness Storehouse’s Executive Chef, Justin O’Connor (JOC), is perfect to kick-off BBQ season! Enjoy the taste of Guinness during Memorial Day, Father's Day, and the entire summer!
Guinness Beef Burger with Guinness® Beef Burger Ingredients: 2 lb mince beef 50 ml Guinness Foreign Extra Stout 1 oz bread crumbs Splash of Tabasco sauce Sprig of fresh thyme chopped Splash Worcestershire sauce Salt and pepper Method 1. In a bowl mix all ingredients together until all mixed through. Do not over mix. 2. Mould into desired size. Grill on both sides.
St. Patrick’s Day is just around the corner which got me thinking about classic Irish food. Why not take some of that inspiration and make an Irish burger.
There are a lot of good ingredients that could be used to make up an Irish burger. I’ve taken a few favorites to make this burger irresistible. Think of it as burger meets corned beef sandwich.
How to Make Guinness Burgers
Step 1: Marinate the ground beef in Guinness beer. I recommend letting it marinate for at least 3 hours.
Step 2: Squeeze out the excess liquid and season the meat with salt, pepper, onion powder and garlic powder. Form 4 patties. You can easily double or triple this recipe if you are feeding a bigger group!
Step 3: Cook the burgers! I recommend grilling them, but cooking on the stovetop works too. I have instructions for both in the recipe card below.
Step 4: Build your burgers! Place the cooked patty on a bun and add your favorite toppings. I like to do lettuce, pickles and ketchup with these burgers.
How to Make Beef in Beer
- Sear the meat first:
- Trim excess fat, season liberally and sear until each side is brown (#1 and #2 above).
- If using cubed beef, season liberally and brown on all sides without overcrowding the pan.
About two and half to three hours later the meat will be incredibly tender and you can present the glorious results family style for a rustic meal or serve individually plated.
We are very partial towards the former and usually opt for fresh bread for mopping up the delicious juices. Other serving ideas are listed below.
Center cut beef shanks braised in Guinness.
Other Recipes Using Guinness Beer:
But don’t let that stop you from using it in cooking. Cooking mellows it a bit so it blends into the background of whatever you are making. In these burgers, it just adds a depth of flavor that you wouldn’t get from just the beef alone. Plus the bit of extra moisture from the beer makes these burgers insanely juicy. The beer flavor also plays nicely with a little bit of bite from the dijon mustard, onion, and garlic.
After you just combine the ingredients for the burger patty until they are mixed together, you form them into patties and cover them with plastic wrap before refrigerating them for an hour. This lets the flavors really meld together in the meat. Then after they are done in the fridge, you just cook them on a cast iron skillet over medium high heat, flipping as needed until the outsides are slightly charred.
Once the burgers are done, you can build the burger. Put them on a toasted English muffin them with the Irish cheddar cheese and crispy bacon. If you have never had Irish cheddar, try it! It has a bite of sharpness, a very full flavor and a little touch of sweet. It’s sort of like the Guinness of the cheese world.
The result? The most perfect Guinness bacon Irish cheddar cheeseburger that would be the highlight of any St. Patrick’s Day menu.
Want a Guinness Beef Burger, Here is the recipe
Guess where it comes from? Guinness Storehouse , Ireland’s no. 1 tourist attraction. That’s right — Ireland — and you can have one just like it with these great recipes for the summer and special occasions.
Guinness® Beef Burger with Guinness®
Beef Burger Ingredients:
2 lb mince beef
50 ml Guinness® Foreign Extra Stout
1 oz bread crumbs
Splash of Tabasco sauce
Sprig of fresh thyme chopped
Splash Worcestershire sauce
Salt and pepper
- In a bowl mix all ingredients together until all mixed through. Do not over mix.
- Mold into desired size. Grill on both sides.
Haven’t had enough? Try this one:
BOOKMAKER SANDWICH WITH GUINNESS® ONION MARMALADE
- 2 x 100g trimmed beef sirloin steaks
- 2 large slices of buttered sliced soda bread
- ½ beef tomato sliced
- ¼ red onion cut into rings
- 5 leaves of baby gem
Sauce Choron (Hollandaise with tomato puree)
Quickly fry the sirloin steaks on each side and season.
Assemble by placing on warm toasted soda bread, place tomato on, followed by red onion and baby gem.
Place some of the onion marmalade on the other soda bread slice and top off the sandwich.
Serve with GUINNESS® onion marmalade and potato wedges.
GUINNESS® ONION MARMALADE
- 1 kg sliced red onions
- 2 cloves of garlic crushed
- 2 tbsp olive oil
- 100g castor sugar
- 1 teasp fresh thyme chopped
- 1 bt of GUINNESS® beer
- 250 ml red wine vinegar
- pinch of chilli flakes
- salt & pepper
In a saucepan sweat of the garlic, onion, chilli flakes and thyme slowly, add the sugar, vinegar and GUINNESS® beer. Slow cook for 1 ½ hours.
Preheat the oven to 325 degrees F.
Place the onions in the bottom of a Dutch oven or other oven-proof dish with a cover. Place the chuck roast on top of the onions. Sprinkle the roast with the salt, pepper, and minced garlic.
In a bowl, whisk together the ketchup, vinegar, Worcestershire sauce, oregano, and basil. While slowly stirring, add the Guinness. Pour the mixture evenly over the chuck roast.
Cover the pot and place in the oven. Let cook at 325 degrees F for 2 1/2 hours or until the meat is tender and falling apart.
Remove the pan from the oven and transfer the roast to a platter or cutting board.
Let the liquid in the Dutch oven cool then transfer it and the onions to a blender. Puree until almost smooth. Return the mixture to the Dutch oven.
Combine the cold water and cornstarch in a small bowl. Stir into the liquid in the Dutch oven. Place the pan over medium heat and cook, stirring constantly, until the sauce thickens, about 10 minutes.
Shred the beef and return to the pan. Serve on buns with any desired toppings. Or, slice the meat and serve drizzled with the sauce.
Guinness Beef Sliders
These Guinness Beef Sliders are a perfect appetizer sandwich! These delicious roast beef sliders are filled with swiss cheese, mushrooms, and onions, then topped with a rich Guinness glaze and baked to perfection. Perfect for St. Patrick's Day or any day. These sliders are guaranteed to become a favorite!
I partnered with Pick 'n Save to bring you this delicious recipe, but as always, all ideas and opinions are my own.
It's Friday. Yay! And not just any Friday, but the Friday at the end of a very long week. Because this week was Spirit Week at the girls' school, which means specific dress up instructions. Daily. Which makes for stressful mornings. Daily!
I actually love dress up days. in theory. I love the fun and camaraderie it creates, and I love the idea of mixing things up and adding some excitement to the day to day routine. But what I don't love about it is the way it makes my kids crazy, because they want just the right costume, or they're jealous of their sister's costume, or they're worried about whether their classmates will even be wearing costumes at all. So much stress. and all for a day that's supposed to be fun. Oy!
The good news? We made it through the week. We did crazy sock day and animal print day and book character day and Dr. Seuss Day and finally, today, crazy hat day. And even when we didn't think we could pull together a costume, we did! Granted, some we finished pulling together just minutes before the bus came, but we did it. And now we can breathe a big sigh of relief.
Guinness Beef Sliders
And after such a long week, you better believe I'm excited for the weekend. Not just because it doesn't involve any spirit days, but because the weekends are for relaxing! And eating delicious food, like these Guinness Beef Sliders. With St. Patrick's Day just around the corner, I've had Guinness on the brain. and these Guinness Beef Sliders are the delicious result! Made with roast beef, swiss cheese, mushrooms, onions, and a rich Guinness glaze, these little sandwiches are seriously SO GOOD. And best of all, I found everything I needed to make them - from the sandwich rolls to the roast beef to the veggies to the Guinness - right at Pick 'n Save! Which, crazy week or not, always feels like a win.
I know some people swear by corned beef and cabbage for St. Patrick's Day, and if you're one of those people, more power to you. (You can get everything you need for that at Pick 'n Save, too!) But if you're looking to mix things up, or feed a crowd, or make something people won't be able to stop talking about, then these Guinness Beef Sliders are for you. And. they're not just for St. Patrick's Day! No, these little baked sandwiches would be perfect for game days, get togethers, or an easy dinner option any day of the year. Try them. You'll love them! Guaranteed.
For more recipe inspiration, be sure to follow Pick 'n Save on Facebook, Pinterest, and Twitter!
Guinness Beef Burger with Guinness - Recipes
Peel the onions and chop them fairly small. Peel the carrots and slice them into pieces about the size of your little finger. Place the flour in a flat dish and mix in a teaspoon of salt and a good sprinkling of pepper. Heat the oil in the pan, add the onions and cook until soft. Transfer them with a slotted spoon to a large, shallow, greased, ovenproof dish. Dip the pieces of meat in the seasoned flour and brown them in the fat in the pan. Remove these as they are cooked and place in the dish on top of the onions, in a single layer. Arrange the carrots around them. If necessary, add a little more oil to the pan and stir in the remaining of the seasoned flour. Cook for a minute or two, stirring constantly, then add the basil and the Guiness. Allow to boil for a minute or 2 add the honey and the stock. Return to the boil and pour over the meat.
Cover the dish either with a lid or with foil and cook in the oven at 325 degrees for 1 1/2 hours. This dish tastes even better if you cook it the day before and heat it up again in the oven for about 45 minutes. If the gravy looks as though it needs thickening, mix 1 teaspoon of arrowroot with 2 tablespoons of cold water and stir into the gravy 15 minutes before the cooking time is up.
Prior to leaving for Paris, my boys and I had a few days away “just us guys”. It is a trip we do every year right at the end of school, and as luck would have it, we get to celebrate Father’s Day while we are off having a blast together….it is absolutely perfect. This year, the boys bought me a few books in celebration of the big day, one, written by Justin Halpern is called Sh*t My Dad Says and is riotously funny, I can highly recommend it. The other is entitled Guinness: Celebrating 250 Remarkable Years and is a wonderful history (complete with some scrumptious recipes) of one of my favorite libations. My boys always know just what to get me, thanks guys.
As we flipped through the pages of the Guinness book we found a number of recipes that were immediately deemed blog worthy, from Guinness Bread, to Shepard’s Pie, to Bangers and Mash with Guinness Sauce, but the one that stood-out above all others, the one we wanted to cook first, was this one, Guinness Burgers.
Boris, Arthas and I fired up a few of these lovelies the other night and found them to be a great and tasty departure from a run-of-the-mill burger. They offer a compelling and complex taste profile, smokey-sweet, and dark, just like their namesake, with a soft, melt in your mouth texture of a veal meatloaf. The rosemary compound butter that is served on top of each patty will beg you not to reach for the ketchup bottle. I enjoyed mine on a brioche bun (I told you we wouldn’t be in spa-land for long), with just a touch dijon mustard, lettuce and tomato for garnish……what a treat!
These are burgers you will want to cook indoors, ideally in a cast iron pan (although any good skillet will do), as they are quite loose and fragile after forming, the meat having marinated in beer for the better part of the day. They really do feel like little meatloafs in your hands, and while they do hold-up nicely in a pan, I fear that they would suffer a grim demise over the open flame of an outdoor grill.
It goes without saying that these are best served with a cold, perfectly poured pint of the good stuff.