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Burgers are a staple to summer, and the more variety the better.  This one has become my favorite burger with a party in the mouth happening at every bite. I came up with this idea after receiving some delicious cheese from one of my favorite brands, Kerrygold cheese. For this recipe I used their smooth and soft dubliner. It seems like a lot of steps to follow but it’s worth every single one. Beer and cheese go together like peanut butter and jelly. I hope you’re staying cool and enjoying your summer. Cheers!  
 
Burger Ingredients: 
1 1/2 lbs ground meat 80/20
Salt and pepper, to taste 
2/4 cups Worcestershire 
8 brioche rolls
Butter, for toasting rolls 
2 large Tomatoes, sliced for topping, optional 
Arugula, topping and optional 
 
Preparation: 
 
Season meat with s&p and worcestershire (don’t over mix meat). Form 8 patties thinner at the center then the edges. Season top of burgers again (this will give you that brown crispy crust on top). 
 
Place on a hot grill or grill pan. Cook for about 8 minutes per side for pink center or 10 minutes for well done. 
 
Smear the butter on the bread and let them toast on the grill or oven face down for 2-3 minutes. 
 
Crispy onion ingredients: 
 
1 large onion, cut into thing strips 
5 cups vegetable oil, for frying 
1/4 cup all purpose flour, to coat onions 
 
Preparation: 
 
In a small sauce pan on medium heat add vegetable oil. To check temperature of oil, place the handle of the wooden spoon into the oil. If it starts to form little bubbles around the spoon it’s ready to fry. 
 
Next add onions and fry for about 4-5 minutes. Remember not to over crowd the pan. Do in batches. Place fried onions on paper towel to soak up any extra oil. Set aside for topping. 
 
Sautéd Mushroom ingredients: 
1 cup shiitake mushrooms, chopped 
1/2 porcini mushrooms, chopped 
1 tablespoon extra virgin olive oil 
Salt and pepper, to taste 
1 teaspoon dried thyme 
 
Preparation: 
 
In a medium sauté pan on medium heat add mushrooms. Cook for 4 minutes add s&p and thyme. Cook for another 3 minutes. Set aside when done. 
 
Beer and cheese sauce: 
 
2 tablespoons Kerrygold unsalted butter 
2 tablespoons all purpose flour 
1/2 teaspoon ground mustard 
Salt & pepper, to taste 
1/2 cup Amber beer, or beer of choice 
1 cup half and half 
5 Kerrygold dubliner soft spread cheese wedges
 1/2 teaspoon horseradish 
 
Preparation: 
 
Add butter to a medium sauce pan on medium to low heat. Melt and whisk in flour. This will form a paste. Slowly add milk while whisking. Next add beer and ground mustard. Cook for about 4-5 minutes. Next add cheese wedges, whisk. Cook for another 3-4 minutes until creamy and thick, should coat the back of a spoon. Set aside when you have reached consistency. 
 
Time to plate the burger. Add the ingredients as you please. Enjoy!