Paddy Burger Recipe

Form and season patty

Divide the 1/2 lb ground Angus into a single patty (or two smaller if preferred). Gently shape into a round patty about 3/4–1 inch thick, creating a slight depression in the center with your thumb to prevent doming. Season both sides evenly with 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Cook the patty

Preheat a heavy skillet or cast-iron pan over medium-high heat and add a light coat of oil or leave dry if pan is well seasoned. When the pan is hot, place the patty in the skillet. Cook for 3–4 minutes without moving to develop a crust, then flip and cook 3–4 minutes more for medium (adjust time for desired doneness). Remove from pan and tent loosely with foil to rest for 3–5 minutes.

Toast the buns

While the patty rests, melt 2 tbs butter in a separate skillet over medium heat. Split the brioche buns and place cut-side down in the butter until golden and lightly crisp, about 1–2 minutes. Remove from heat and keep warm.

In a medium skillet over medium heat, cook 4 slices of smoked bacon until crisp, 6–8 minutes, turning occasionally. Transfer to a paper-towel-lined plate to drain. If desired, reserve 1 tsp of bacon fat to add to the caramelized onions for extra flavor.

Slice 1 large yellow onion thinly. Heat 1 tbs olive oil and 1 tbs butter (or butter + reserved bacon fat) in a skillet over medium-low heat until butter melts. Add the sliced onions, 1/2 tsp granulated sugar, 1/4 tsp kosher salt, and 1/8 tsp black pepper. Cook slowly, stirring every few minutes, for 20–30 minutes until deeply golden and soft. If onions start to stick, add 1–2 tbs water and scrape up fond. Stir in 1 tsp balsamic vinegar at the end and cook 30 seconds more. Remove from heat and keep warm.

Make a roux

Melt 2 tbs unsalted butter in a small saucepan over medium heat. Add 2 tbs all-purpose flour and whisk constantly for 1–1½ minutes to cook the raw flour taste without browning (you want a pale blond roux).

Add beer and milk

Gradually whisk in 1/2 cup lager or pale ale until smooth, then whisk in 1/2 cup whole milk. Bring the mixture to a gentle simmer for 1–2 minutes, whisking, until slightly thickened.

Finish the sauce

Reduce heat to low. Remove from direct heat and stir in 1¼ cups sharp cheddar and 1/4 cup white cheddar (if using) a small handful at a time, allowing cheese to fully melt and the sauce to become smooth. Stir in 1/2 tsp Dijon mustard, 1/4 tsp Worcestershire sauce, 1/4 tsp smoked paprika, 1/4 tsp kosher salt, and 1/8 tsp freshly ground black pepper. Taste and adjust seasoning. If sauce is too thick, whisk in 1–2 tbs extra milk. Keep warm over very low heat or transfer to a small insulated container until assembly.

On the bottom half of a toasted brioche bun, place lettuce leaf, then the rested Angus patty. Spoon 2–3 tbs (or to taste) of the warm beer cheese sauce over the patty so it begins to melt into the meat.

Top the cheese-covered patty with 2 slices of crispy smoked bacon (broken in half if necessary), a generous mound (about 2–3 tbs) of caramelized onions, tomato slices, and pickle slices as desired.

Crown with the top bun and press gently. Serve immediately with fries or a salad.