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Guinness burgers recipe

26 ratings

Adding stout to a beef-burger mix gives a deeper flavour, plus it helps to bind the ingredients together. See method

Ingredients

If you don't have mince, cut open some sausages instead

of the reference intake
Carbohydrate 92.1g Protein 37.3g Fibre 2.7g

Break the bread into small pieces and put in a large bowl with 3 tbsp Guinness. Leave to soak for 10 minutes, then add the mustard and egg yolk and mash with a fork.
Add the mince and season with salt and pepper. Mix with your hands until just evenly mixed – don't mix more than necessary.
Rinse but don't dry your hands and shape the beef into 6 burgers. Put on a tray lined with clingfilm and cover with more clingfilm. Refrigerate for at least 15 minutes.
Remove the burgers from the fridge 10 minutes before cooking – so that they will cook evenly. Brush the burgers lightly on both sides with oil, then cook in a non-stick griddle pan or frying pan, over a medium heat, for about 5 minutes on each side.
Cut the buns in half and fill with lettuce, burgers, dill, cucumber and the sauce.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.