Johannesburg today is rainy and grey. Exactly most of the days I spent in Ireland. The perfect ode to St Patrick. I fell in love with the Emerald Isle from the moment I first set eyes on the countryside. What an incredibly adventurous trip it was! From kissing the Blarney Stone, to learning some Irish dancing, to the indescribable Burren, to feeling incredibly small at the Cliffs of Moher. Of course we indulged in whiskey, Guinness and Baileys – the drinks of the nation.
With St Patricks Day falling on a Thursday I knew I had to share an Irish inspired burger to mark the day. The deep dark malty taste of mocha pair handsomely with the rich beef. Add the richness of the Irish cheddar and you have a burger as comforting as the land itself.
If you ever find yourself in Dublin, take a trip to the Guinness Brewery even if you’re not a fan of the dark beer. There is something about viewing the city below while drinking a beer with a shamrock pattern on top, which makes Guinness taste delicious.
- Guinness Burgers
- 500g beef mince.
- 60g breadcrumbs
- 10ml 2tsp chopped herbs (thyme and parsley)
- 5ml (1tsp) paprika
- 2.5 ml (1/2) tsp salt
- 2.5 ml (1/2) crushed black pepper
- 100ml Guinness draught
- Guinness Glaze
- 400ml Guinness
- ½ chopped onion
- ½ chopped red pepper
- ½ tsp cayenne pepper
- 1tsp brown sugar
- 1tsp honey
- For the burgers:
- Mix all the ingredients together and shape the patties. Cook on a grill or in a pan until medium. Serve hot.
- For the Glaze:
- Pour a small amount of the Guinness in a pot and add the onion, pepper and cayenne pepper. Fry for 1 minute to soften the vegetables. Add the remaining Guinness and add the sugar. Allow to reduce until half and then add the honey. Continue to reduce until the liquid reduces and is sticky.
- To assemble the burger, start by toasting the rolls then add mixed lettuce and sliced tomatoes. Top the burgers with the Guinness glaze and a layer of Irish cheddar. The burger and glaze should be hot enough to melt the cheddar. If not, place under the grill for a few moments.
- Serve with an ice cold Guinness.