Smashburgers are one of those foods that I consider my go-to, especially during a busy week. They're quick, easy to make, delicious, and I can have dinner on the table in under 30 minutes with ease. That's hard to do for most recipes, so we make different varieties of these a ton at our house. In this post, I'll share my favorite St. Patrick's Day-themed smash burger recipe, featuring a Guinness-infused sauce (but it is great all year long!).
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St. Patrick’s Day Smashburger Ingredients
This smash burger recipe is a little unorthodox as far as smashburgers go, but has an Irish theme that I made in honor of St. Patrick's Day. Here's what you'll need:
Burger Ingredients
- Ground Beef (80/20): I've found this variety to be the ideal fat-to-lean ratio for smashburgers. Enough fat to stay juicy and flavorful, but lean enough to crisp up properly on a hot surface.
- Cooked Corned Beef: Adds salty, seasoned richness to the burger. I picked up a canned variety for each, but you could use leftovers from a homemade batch if you had them on hand.
- Egg: Helps bind the patty mixture together. Usually, I wouldn't add this to a Smashburger, but with the addition of corned beef, I found it beneficial.
- Salt and Pepper: Simple seasoning is all you need.
- Burger Buns: I think a traditional burger bun found at the store works great for smashburgers, but if you want to be fancy, you could opt for brioche or potato rolls. I've found that either way, they hold up well and don't fall apart, especially if you crisp them up before building your burger.
- White American Cheese: You didn't think we could have a smashburger without cheese, did you? We go with white American most of the time in our house because that's what my wife loves, but you could go a variety of ways here.
Guinness-Infused Burger Sauce Ingredients
- Guinness Beer: Adds body and depth to the sauce. As it reduces, the bitterness mellows, bringing out a rich maltiness.
- Maple Syrup: For a subtle sweetness that balances the stout and brings a sticky finish to the sauce.
- Soy Sauce & Worcestershire: These two deliver umami, making the sauce meaty and savory.
- Dijon Mustard: Adds a touch of tang and sharpness to the sauce.
- Shallot & Garlic: Aromatics that build the backbone of the sauce’s flavor. I haven't found a dish yet that I've made on the grill that these two ingredients don't improve.
- Butter: Use this for toasting the buns and giving them that golden crispness. You can certainly use the fat from the burgers themselves, if you'd like.
Instructions
Step 1: Make the Guinness Sauce
Sauté shallots in a saucepan until tender, then add the garlic to toast until fragrant. Pour in the Guinness, maple syrup, soy sauce, Worcestershire sauce, and mustard, and simmer over medium heat until reduced by half and slightly thickened, about 10–12 minutes. Season with salt to taste and set aside.
Step 2: Prep the Patties
In a bowl, combine ground beef, chopped corned beef, one egg, oil, and salt & pepper. Mix gently until just combined, then roll into eight equal balls. This will depend on the amount of mixture you have, but I aim for no larger than ¼ lb. of meat in each ball. Let them rest while the griddle is preheating.
Step 3: Preheat Your Cooking Surface
While the meat is resting, set your griddle to high heat (or, in the case of a stovetop, your cast-iron skillet) to prepare for cooking. Ideally, we want a really hot pan or griddle surface to help build that crust.
Step 4: Smash and Sear
Place two meatballs on the hot surface (or as many as needed that fit within your cooking space), ensuring there is enough space between them so that the burgers won't be touching when smashed. Lay a piece of parchment paper over each and press down hard with your metal spatula (I prefer to use sectioned parchment paper from the store for convenience) until the burger is thinly pressed. Hold for 10 seconds to create max surface contact, then remove the paper and let the patties cook without moving for 2–3 minutes. After that, check the patties to see if those crispy edges have started to form. If so, move on to the next step.
Step 5: Flip and Melt
Once the burgers have developed a nice crust, use a spatula to gently flip the patties. Top with cheese and cook another minute or two until melted -- it won't take long. I try to avoid putting the lid down during this stage or covering the patties as it will increase the moisture and work against forming the crust you're trying to create. Once the cheese has melted, remove the patties from the griddle or make a double stack (this is what I usually do) before removing them.
Step 6: Toast and Assemble
Butter your buns and toast on the griddle until golden -- this will only take a minute or two. Spread the Guinness-infused burger sauce on the bottom bun, add lettuce & tomato if using, and stack your patties.
Substitutions
If you need to tailor this recipe to your taste or pantry, here are a few alternatives that will still yield flavorful results:
- Cheese Swaps: If you're not a fan of white American, try smoked Gouda for a deeper flavor, provolone, or even blue cheese for a sharp contrast to the sauce.
- Bun Options: Swap brioche for pretzel buns for a malty bite or potato rolls for something soft and slightly sweet. Each brings a different texture and flavor balance to the burger.
- Meat Mix Alternatives: No corned beef? Bacon bits will bring smokiness, or pastrami offers a peppery bite. Want a more classic Smashburger? Skip the corned beef and egg entirely, and you can go the traditional smashburger route.
LOOKING FOR SMASH BURGER RECIPES? CHECK OUT SOME OF MY FAVORITES BELOW!
- Smashburgers with a homemade BBQ Burger Sauce!
- Tex-Mex Smash Burgers
- Bubba Burger Smash Burgers with Blueberry BBQ Sauce
- St. Patrick’s Day Smash Burgers
Recipe
St. Patrick’s Day Smashburgers w/ Guinness-Infused Burger Sauce
Equipment
- Griddle
- Spatula
- Parchment Paper
- Prep bowls, plates, and measuring spoons
Ingredients
- 2 T butter unsalted
- 2 garlic cloves minced
- ¼ C shallots minced
- 2 T soy sauce
- 1 T Worcestershire sauce
- 4 oz. Guinness stout beer
- 1 teaspoon Dijon Mustard
- 1 teaspoon dried parsley
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- ¼ C maple syrup
- 1 ½ - 2 lbs. ground beef 80%/20% mix
- ¼ C pre-cooked corn beef finely chopped
- 2 eggs
- 3 T olive oil
- White American Cheese, sliced as needed for burgers
- Leaf lettuce optional topping
- 1 tomato, sliced optional topping
- Hamburger buns as needed
Instructions
For the Guinness-Infused Burger Sauce:
- Melt the butter in a saucepan over medium heat, then add the shallots and garlic. Sauté until the shallots are tender and the garlic is fragrant. Add in the following eight ingredients and bring to a simmer, stirring as needed.
- Once the sauce has reduced to a spoon-thick consistency, set it aside until ready to use and turn off the heat source.
For the Smash burgers:
- Take the ground beef out of the packaging and add it to a large bowl with the corned beef, eggs, oil, and salt & pepper. Knead the meat until well combined, then mold it into meatballs. I try to keep the patties to ~¼ lbs., but the number of burgers depends solely on how much ground beef is in the packaging. For reference, I aim for 4-5 meatballs in a 1-pound package of ground beef.
- Once the griddle has preheated, place the meat on the griddle and allow it to cook for 1-2 minutes. Using a spatula, gently press down on one of the meatballs until it is flattened. Repeat this process with the remaining meatballs. Allow them to cook for 3-4 minutes, then flip the burgers, top with cheese, and continue cooking for about 5 minutes.
- Once the cheese has melted, set the cheeseburgers on a plate and turn off the griddle burner.
To Finish:
- Place a hamburger bun on a plate and slather it with the prepared sauce. Add your toppings of choice, plus two cheeseburger patties. After that, top with more prepared sauce as desired.
- Serve with your sides of choice and enjoy!
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