Guinness Burgers

"Beer - it's not just for drinking any more!"
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by Siliconghost photo by Siliconghost
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
Ready In:
4 drunken burgers




  • Preheat oven to 400F degrees.
  • Combine meat, pepper, Tabasco sauce, garlic, chili sauce, dry onion soup mix, and 1½ ozs Guinness.
  • Shape into 4 patties.
  • Bake at 400F until brown, about 10 minutes.
  • Baste with the remaining Guinness.
  • Continue baking for an additional 10-15 minutes, until well done.
  • Add your favourite burger garnishes and trimmings.

Questions & Replies

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  1. ciao4293
    Miller! These were the BEST burgers! Served them at our July 4th BBQ, and they were a huge hit! They were a bit "loose", but they held together on the grill just fine. Just be sure to use a big spatula, and turn carefully! But the flavor is unbelievable! I don't think my husband will ever want plain burgers again! Definitely a keeper!
  2. Danny Brennan
    Had the family over for a cookout on Memorial Day. Made these for the gang....they loved them. Will be making them more often. Did them on the grill instead of the oven.....delicious!!!
  3. MadCatKim
    Hubby went wild for this. Smelled wonderful cooking - couldn't wait for dinner! I think it would make a nice meatloaf. Plenty of juices to make gravy with.
  4. Manda
    These are WONDERFUL, simple burgers. Threw these babies on the grill with some corn on the cob, and fried up some homemade french fries. BH says these are the best bugers he has ever eaten. One bite and he says, "I knew there was a reason I love you."lol. Followed the recipe exactly, but left out the tabasco sauce. Added bonus: enjoying the leftover Guinness while firin' up the grill;) Thanks Miller! ~Manda
  5. JustJanS
    Miller, I've been planning to cook these for the past month, and now I have! These were great. Quick, easy and tasty, we had them with mash and veg, rather than as burgers, but they worked well. No more DRINKING the Guinness anymore!


  1. Eek4716
    This recipe has become a staple in my house. We do it at least once a month. We substitute BBQ sauce for the Chilisauce though, we like that taste better and we dont use chili sauce for any cooking so I would rather use something we always have in the house. Try it! Either way, super yum with either swiss or cheddar cheese!
  2. Kerry G
    I, like many other reviewers, had problems with these burgers falling apart. I did everything I could to prevent it- I used a patty press and let them sit in the fridge for 30 mins to set, and they still fell apart. We used turkey instead of beef and the taste was delicious. I, unlike several other reviewers, could taste the beer in the burgers, but they WERE Guinness burgers afterall so this was neither unexpected nor unwelcome. We used Sriracha chili sauce because that's what we had, so it was spicy- not too spicy for us, but I would probably scale it back for guests whose tastes might not be the same as mine. Overall a great recipe- the only change I have is that I think I will scale the beer back a little next time and perhaps throw in a few breadcrumbs in hopes of firming up the burgers just a bit.
  3. Michelle_My_Belle
    Ive been trying to decide how to rate this, and I've settled on just leavign a comment. I did like some other reviewers and didnt cook in the oven. I followed the recipe exactly, except I added in some worchesshire sauce and I used some onion powder in place of the french onion soup mix, because some people in the house dont like the dehydrated onions in things and I didnt want mini meatloaves. My boyfriend, a Guinness drinker (and the onion hater) thought they were good, but my father and I could taste something "off" but I think if I could have used the soup mix, it may have been hidden alittle more.


Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
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