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.
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
1/4 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.