Category Archives: Guinness

Guinness Burgers with Caramelized Onions

In my quest to find recipes that use Guinness, I decided to make one up using it in a hamburger recipe. It turned out good, really good. Oh and to make it better, I caramelized the onions in beer too.

Guinness Burgers

1 1/4 lbs. ground beef
1 c. stale bread
1/2 c. milk
1/8 c. Worcestershire sauce
1/8 c. Guinness
2 tbsp. dried parsley
1 egg
1/4 t. pepper
1/4 t. salt
2 cloves garlic, minced

Soak the bread in the milk until soft. Then squeeze out excess liquid and mix bread into the ground beef. Set aside.

Whisk the Worcestershire, Guinness, parsley, egg, pepper, salt and garlic together. Pour over ground beef and mix together thoroughly.

Shape mixture into quarter pound patties and make an indentation in the middle with your thumb (it helps them grill more evenly)

Cook on the grill to desired doneness, I suggest medium. While the hamburgers are on the grill, start the onions.

Guinness Caramelized Onions

1 large onion

2 tbsp. butter

1/4 c. Guinness

1/4 c. chicken broth

3 tbsp. sugar

Melt the butter in a skillet over medium high heat until it sizzles. Thinly slice the onion and dump into melted butter.

Constantly stirring, cook the onion over medium high heat. When the onion starts to soften, pour in Guinness and broth. As the liquid starts to cook off, gradually add sugar, continuing to stir.

Onions are done when soft and deep brown in color.

Serve on onions on top of burger with a slice of colby jack cheese. It doesn’t really even need any condiments. The onions are soft enough that it is almost like having a sauce.

So much better than corned beef and cabbage. I think this may be a new St. Patty’s day tradition.


Guinness Cheesecake and Tips for Cheesecake Success

It is St. Patrick’s day tomorrow which means you have to run around in green and drink copious amounts of Irish beer and eat corned beef and cabbage… or something. I prefer Oktoberfest when it comes to cuisine, but I will play along for fun.

I have never been a big fan of drinking Guinness. I feel like I have just eaten a peanut butter sandwich with no milk after I finish a glass. So I will celebrate the day by baking it into a cheesecake. The combination of Guinness and dark chocolate is always a good one. The flavors mix well together and you are left with just a taste of Guinness and a lot of chocolate.

This is the recipe I made. The only thing I did differently is I used ground up animal crackers instead of graham crackers.

Tips for making a good cheesecake:

  • Make sure your cream cheese is at room temperature. Cream it with your mixer until it is completely smooth. If there are lumps in the batter, there will be lumps in your final cheesecake.
  • Scrape down the sides of the bowl a lot. I usually scrape them down after I mix in each ingredient. If it is an extra thick batter, stop in the middle of mixing and scrape them down. If you don’t, a lot of times you will end up with unmixed ingredients in the bottom of the bowl when you go to pour the batter in the pan.
  • Add eggs very last and one at a time. You don’t want to over mix the eggs. I put them in one at a time, mix until just blended (just after you can’t see the egg yolk any more). Scrape down the sides between each one. After adding the last one, scrape down the sides and mix for another 10-20 seconds.
  • Bake until the center is just set. It should be a little jiggly in the middle. Cheesecake is so dense that it will continue to bake after taking it out of the over. If you bake it till it is firm, you will end up with an overcooked and probably burnt final product.
  • Cool on the counter for at least and hour and in the fridge for at least 6 hours. I usually bake cheesecake the day before so it has plenty of time to cool down. If the flavors have time to sit and meld together, you will have a much better tasting cheesecake.

Now if you need me, because Wegmans wouldn’t let me buy just one bottle of Guinness, I will be scouring Pinterest for ways to use up the rest of this beer.