It’s been a long journey perfecting this Guinness-infused burger, but after two years of experiments, we finally nailed it. The patty is steeped in rich, dark brew, creating a depth of flavour that’s truly one of a kind. But that’s not all—this masterpiece comes with a smoky Guinness BBQ sauce to take things to another level.
And because no burger is complete without perfect fries (or in this case, wedges!), we’ll guide you through making your own irresistible homemade paprika potato wedges—crispy on the outside, fluffy on the inside.
This recipe is a guaranteed crowd-pleaser, perfect for a BBQ, a get-together, or simply treating yourself to a flavour-packed experience.
This recipe was part of Experience #13, where it was served as the main course. You can find other dishes from the evening, along with wine pairings, there.
Ingredients
For the burger
800g sirloin steak (minced)
500ml Guinness beer
1 large beef tomato
1 red onion
lettuce leaves
4 slices smoked cheddar cheese
8 rashers streaky bacon
4 burger buns
1 egg yolk
salt and pepper
2tbsp olive oil
For the sauce
1 red onion (medium)
3 cloves garlic
2tsp paprika
50g brown sugar
300g tomato ketchup (salt-free)
350ml Guinness (from the burger marinade)
150ml bourbon
30ml Worcester sauce
60ml soy sauce
15ml liquid smoke
Salt and pepper
1tbsp rapeseed oil
For the potato wedges
3 large potatoes (Russet or Maris Piper)
2tbsp olive oil
2tsp smoked paprika
1tsp garlic powder
Salt and pepper
Method
Step 1
Marinade the meat: Pour the Guinness and mince meat into a glass bowl or tray and refrigerate for 12 to 24 hours.
Step 2
Make the burgers: Remove as much Guinness as possible from the meat using a muslin cloth or a strainer. Mix the egg yolk into the mince; this will help bind the meat together. Divide the meat into four equal parts. Compress the beef into a ball and flatten it for the burger patties.
Cover and leave it in the fridge for 1 hour.
Step 3
Heat the grill or pan to medium heat. Toast the buns while you slice the tomato and onion. Once the buns are ready, remove them from the pan, increase the heat, and fry the bacon rashers.
Step 4
Cook the burgers: By the time the bacon is done, the pan should be smoking; if not, heat the pan until it is. Season one side of the burger and place the seasoned side down on the grill or pan. Cook for 3 minutes (medium rare, longer if you want your burger cooked more), season the topside, and turn the burger. After a minute or so, place the cheese on top and cover it so the steam will evenly melt it.
While cooking the burger, do not press it down; this will release the burger juices into the pan, and you will have a dry burger.
Step 5
Assemble the burger: Place a lettuce leaf on the bottom half of each bun, followed by a tomato slice and onion rings. Top with the cooked burger patty, then add the bacon rashers. Drizzle the Guinness sauce over the bacon and place the top half of the bun to complete the burger.
How to make the sauce
Heat the canola oil in a saucepan over medium heat. Add the chopped onions and garlic and sauté until soft and translucent. Stir in the paprika and cook for a minute. Add the brown sugar, ketchup, Guinness, bourbon, Worcester sauce, soy sauce, and liquid smoke and bring to a boil. Season with salt and pepper. Simmer for 2 - 2 1/2 hours, stirring occasionally, until the sauce has thickened.
How to make the paprika potato wedges
Step 1
Preheat the oven: Preheat the oven to 220°C (425°F/Gas Mark 7). Line a baking sheet with parchment paper for easy cleanup.
Step 2
Parboil the potatoes: Wash them and cut them into wedges, aiming for roughly equal-sized pieces. Place them in a pot of cold water and season with salt. Bring to a boil and cook until the wedges are slightly tender. Drain the water thoroughly and shake the pot to roughen up the edges of the wedges. This step is important as it creates more surface area for the oil to adhere to, resulting in crispier wedges. Leave them to dry and cool down slightly (this helps them crisp up later).
Step 3
Season the wedges: Prepare the seasoning mix while the potatoes are draining. In a small bowl, combine the olive oil, paprika, garlic powder, salt, and pepper. Toss the drained potato wedges in the seasoning mix until they are evenly coated. Do this carefully. Otherwise, the wedges might break up.
Step 4
Bake the wedges: Spread the seasoned wedges in a single layer on the prepared baking sheet. Do not crowd them, as this will prevent them from crisping properly. Bake for 20-25 minutes or until golden brown and crispy on the outside and tender on the inside.