Everyone who knows me is well aware of my love for Guinness, and while I do enjoy a pint (or many!) on its own, I’ve quickly discovered that its greatness wasn’t only relegated to drinking…it can do culinary marvels in the kitchen as well!
This Guinness Burger recipe is sure to convert you into using more alcohol in your food…there’s clearly some chemical interaction between the fizzy liquid and the meat that helps bind everything together and make one extremely tasty burger. Marinating the beef overnight tenderises the meat and gives it the faint bitterness of the stout (and an odd brown color!). The grilled result is a meltingly tender burger with delicious notes of malt and burnt flavors from the Guinness which really brings out the savoury beefiness! Serve on its own or on toasted sesame seed buns… and don’t forget to pour yourself a good stout to go with it!
Steak and Guinness burgers with rosemary & garlic butter
Adapted from Guinness: Celebrating 250 Remarkable Years Makes 6 burgers Active time: 20 minutes, plus marinating, chilling and freezing Cooking time: 10 minutes 500g top-quality lean minced beef, ideally from grass-fed beef 150 ml draught Guinness 1 large red onion, finely diced Olive oil, for drizzling and oiling 3 smoked streaky bacon rashers, finely diced 1 teaspoon creamed horseradish 1 egg, beaten 1/2 teaspoon paprika 2 heaped tablespoons plain flour 1 rosemary sprig 75 g (3oz) butter 1 garlic clove, finely chopped Salt and pepper
Lay the minced beef out in a shallow dish and cover with the Guinness. Using your hands, massage the Guinness into the meat, cover with clingfilm and leave to marinate in the bottom of the refrigerator for at least 12 hours.
When ready to make the burgers, spread the onion out in a baking dish, sprinkle lightly with salt and drizzle with oil. Scatter the bacon on top. Roast in a preheated oven, 150°C (300°F), for 15 minutes. Leave to cool.
Lift the beef out of its marinade, gently squeeze out any excess liquid and put the beef in a large bowl. Add the roasted onion and bacon, the horseradish, egg and paprika, season with pepper and sprinkle the flour over. Using your hands, mix together well.
Divide the mixture into 6 equal portions and form into round patties about 2.5 cm (1 inch) thick. Carefully lay the patties on a baking sheet lined with greaseproof paper, cover with a second sheet of greaseproof paper and chill in the refrigerator for at least 1 hour and up to 6 hours to firm up.
Meanwhile, pluck the rosemary leaves from the stem and plunge into boiling water for 30 seconds. Drain, then chop as finely as possible. Add to the softened butter and garlic in a small bowl and beat together well. Lay a piece of clingfilm on a flat surface, form the butter into a sausage about 3.5 cm (1 ½ inches) in diameter and roll up in the clingfilm. Freeze for 20 minutes until set.
Lightly oil a griddle pan. Heat until just beginning to smoke, add the burgers and cook over a high heat for about 5 minutes on each side, or until well browned on the outside and just pink inside.
Serve immediately, each burger topped with a slice of the rosemary and garlic butter.
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