Go Back
Print

IRISH CHEDDAR SMASH BURGERS

This is the kind of burger that feels like it belongs in a proper Irish pub… just louder, messier, and cooked over fire.

We’re talking smash burgers done right — thin, crispy-edged patties made from a good 80/20 beef blend, smashed hard onto a ripping hot plate so you get that deep, caramelised crust while the inside stays juicy. It’s fast, aggressive cooking… and that’s exactly the point.

Then comes the Irish twist.

Proper Irish cheddar melting over the top — sharp, rich, and bold enough to stand up to the beef — followed by soft, buttery onions cooked down low and slow until they’re sweet and jammy.

But the real magic is in the balance…

A quick Guinness mayo brings that malty, slightly bitter edge that cuts through the richness, while a handful of crushed crisps thrown into the stack adds crunch, salt, and a bit of chaos.

It’s not refined.It’s not subtle.

But it’s everything you want from a burger — crispy, juicy, cheesy, crunchy… with just enough of that stouty depth to make it feel like more than the sum of its parts.

Author jacksmeatshack

Ingredients

  • 500 g beef mince 80/20 blend for juicy smash factor
  • 4 slices Irish cheddar
  • 2 brioche buns toasted
  • 1 small onion finely sliced
  • 1 tbsp butter
  • Salt & black pepper
  • Keoghs Guinness and Flame Grilled Steak Crisps
  • For the Guinness Mayo:
  • 3 tbsp mayo
  • 1 tbsp Dijon mustard
  • 1 tbsp Guinness or any dark stout
  • ½ tsp brown sugar

Instructions

  1. Preheat the grill to 230°c and begin to preheat a flat plate, plancha or cast iron skillet.
  2. Melt the butter and add the sliced onions. Cook low and slow until golden and sweet. Season with a pinch of salt.
  3. In a bowl, whisk together mayo, mustard, Guinness, and brown sugar. Let it chill in the fridge to thicken up and let those malty flavours mingle.
  4. Roll mince into four balls.
Drop onto the flat surface, allow to sizzle for approximately 30 seconds then press down hard with a burger press or spatula until thin and sizzling. Season generously.
  5. Flip once the edges are crisp and browned, then add Irish cheddar on top. Close the lid for a minute to melt.
  6. Toast the buns on the grill until golden.
  7. Spread Guinness mayo on both sides.
  8. Stack the cheesy patties, caramelised onions, and then crush a handful of Keoghs Guinness flavoured crisp for maximum crunch.