Pub Burger Recipe with Beer Onions and Pub Cheese
If you love a great chop house burger, this Pub Burger Recipe is about to become your new go-to. It's packed with bold, savory flavor from a seasoned beef patty, creamy pub cheese spread, rich beer caramelized onions, and crispy bacon — all stacked on a toasted bun. The whole thing comes together in just 20 minutes, so you get that steakhouse burger experience without leaving your backyard. Once you try it, bar prices will never seem worth it again.
Ingredients
- Beer caramelized onions
- Prepare the beer caramelized onions according to the linked sub-recipe before beginning burger assembly.
- Pub burger patties and assembly
- 1½ pounds ground beef
- 1 tablespoon burger seasoning blend
- 4 to 6 tablespoons pub cheese spread
- 1 batch beer caramelized onions, prepared
- 8 slices bacon, cooked
- 4 burger buns, toasted
Instructions
- Beer caramelized onions
- Prepare the beer caramelized onions according to the linked sub-recipe and set aside.
- Pub burger patties and assembly
- Preheat the grill to medium-high heat, approximately 400℉.
- Place the ground beef in a mixing bowl and add the burger seasoning blend.
- Mix with your hands until the seasoning is just combined with the meat, being careful not to overwork the mixture.
- Form the seasoned ground beef into 4 equal patties.
- Place the patties on the preheated grill and cook for 7 to 10 minutes, flipping once halfway through, until the internal temperature reaches 160℉.
- Remove the patties from the grill using a spatula and let them rest for 2 minutes.
- Place each patty on the bottom half of a toasted bun.
- Top each patty with 1 to 1½ tablespoons of pub cheese spread, a generous spoonful of beer caramelized onions, and 2 slices of cooked bacon.
- Place the top half of the toasted bun over each assembled burger and serve immediately.
Christina's Notes
- Don't Overwork: Mix the seasoning into the beef just until combined or the patties will turn out tough.
- Thumbprint Trick: Press a small indent into the center of each patty before grilling so it cooks flat instead of puffing up.
- Use a Thermometer: Pull the patties off the grill at exactly 160 degrees F for a perfectly cooked burger every time.
- Toast the Buns: A quick toast keeps the bun sturdy so it holds up under the pub cheese and caramelized onions.
- Store Components Separately: Refrigerate patties, onions, and pub cheese in separate containers for up to 3 days so leftovers stay fresh and nothing gets soggy.
MY NOTES
NEED MORE INFO? Scan the QR code to go to the online recipe.
Recipe compliments of www.ITISAKEEPER.com