St. Patrick’s Day Smashburgers w/ Guinness-Infused Burger Sauce
These St. Patrick’s Day Smashburgers bring big flavor to the backyard. A beef and corned beef blend seared on the griddle, topped with white American cheese and a Guinness-infused burger sauce. Simple, bold, and built for any weekend worth firing up the grill.
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!
Notes
Guinness reduction tip: Let it simmer until it's spoon-thick to concentrate the flavor. You’ll know it’s ready when it lightly coats the back of a spoon.
Cheese tip: White American melts perfectly, but feel free to substitute Irish cheddar for a festive twist or go bold with smoked Gouda.
Serving idea: Pair with seasoned fries, a Guinness on the side, or even crispy onion rings.