Recipe | Guinness Beer Cheese Burger

Happy St. Patty's Day! We whipped up a delicious grassfed burger topped with Guinness cheddar beer cheese & fried onions, and stuffed with Kerrygold Irish cheddar. Plus a side of oven-roasted potatoes... it's healthy(ish) and deliciously satisfying. What are you making with Foxhollow Beef to celebrate this boozy spring holiday? Serves 6 Ingredients:

• 2 lbs Foxhollow grassfed ground beef
• 1 pack Brioche buns (6 pack)
• 1 block Kerrygold Kilaree Irish cheddar (about 3/4 lbs), finely sliced or grated
• 1 cup sharp yellow cheddar, finely sliced or grated
• 1 bottle Guinness beer, opened and let stand overnight
• 4 tbsp butter
• 1 large yellow onion, thinly sliced
• 2 1/4 cups flour
• 3 cups whole milk
• 5 red potatoes, chopped into bite-size pieces
• 1/8 cup olive oil
• 1/2 cup canola or vegetable oil
• Paprika, crushed red pepper, garlic powder
• Salt & pepper to taste
• Lettuce, tomato, and other burger toppings (optional)

Instructions:

• Prep: Open Guinness and let stand overnight, or for at least 30 min (this helps it absorb better into the beer cheese sauce). Preheat oven to 375°. Add onion slices to medium sized bowl and pour 3 cups whole milk over, let stand 30 minutes. Mix ground beef in large bowl with 3/4 cup Guinness, salt, and pepper. Cover beef mixture and let stand.
• Potatoes: Toss potatoes with olive oil, paprika, crushed red pepper, garlic powder, salt, and pepper to taste. Put potatoes in oven and cook for 35 min or until light brown and crispy.
• Irish Cheddar Beer Cheese Sauce: Heat butter on stove in sauce pan on medium heat. Once butter is melted, add1/4 cup flour and whisk for 2 min. Add 1 cup milk slowly while stirring. Add in 3/4 c beer and continue stirring until mixture is heated. Pour in sharp yellow cheddar and grated Irish cheddar and continue to whisk until melted and bubbling. Turn down the heat to low and continue to simmer until ready to serve.
• Fried Onions: Place 2 cups flour, salt, pepper, and garlic powder in medium-sized bowl. Heat skilled to medium-hot and add 1/2 cup canola oil. Take a handful of onions from milk batter, and toss in flour mixture. Drop a tiny bit of flour into the pan to see if it bubbles. When it makes a sizzling sound, your onions are ready to be fried up. Drop flour-tossed onions into the oil and fry. Try to time out the onions with the cooking of burgers because they are best served hot!
• Buns: Five minutes before serving, place buns open side up on top of potato sheet in oven to toast.
• Burgers: Patty up your burger mixture into six evenly portioned patties. Stuff sliced Irish cheddar into the center of each burger patties. Cook in cast-iron pan on medium-high heat until the desired level is reach (for medium rare about 4 minutes per side).
• Serving: Remove buns and potatoes from oven. Place cooked burgers on buns, add fried onions, drizzle with beer cheese sauce, and top with any other desired toppings. Serve potatoes on the side. Enjoy!

Recipe inspired by Half Baked Harvest.