Winter is finally here and the nights are getting colder.
You probably want something warm, filling, and deeply satisfying tonight.
This high protein burger brings that cozy pub vibe right to your table.
It is the perfect way to enjoy a treat while staying healthy.
Why This High Protein Burger Works
This recipe is a total winner for your busy winter weeknights.
It delivers a massive 42 grams of protein per serving.
You get all the rich flavor of a gourmet pub meal at home.
The lean beef keeps it light while the onions add huge depth.
Your family will love the creamy melted cheddar and sweet onions.
It is a budget-friendly way to feel like you are dining out.
Simple Cooking Method
Making a pub-style burger is actually very simple and beginner-friendly.
We use a single skillet to keep the cleanup very easy.
The onions cook slowly while you prep the beef patties.
Even if you are new to cooking, you can do this.
You will have a restaurant-quality meal ready in just 35 minutes.
Ingredients You’ll Need
These ingredients are mostly pantry staples with a few special touches.
- 24 oz 93% lean ground beef
- 4 oz Sharp Irish Cheddar, sliced
- 4 High-protein whole wheat buns
- 2 large yellow onions, thinly sliced
- 1/2 cup Guinness Draught
- 1 tbsp Worcestershire sauce
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1 tsp garlic powder
- 1 cup baby arugula
- 1 tbsp Dijon mustard
- Cooking spray
Step-by-Step Directions
- Place a non-stick skillet over medium-low heat. Add sliced onions and 2 tablespoons of water. Cover and cook for 10 minutes until softened.
- Remove lid from onions, increase heat to medium, and pour in Guinness. Stir frequently until the liquid has evaporated and onions are dark brown and jam-like. Set aside.
- Divide the lean ground beef into four equal 6-ounce portions. Form into patties approximately 3/4-inch thick, creating a slight indentation in the center of each to prevent bulging.
- Season both sides of the patties uniformly with salt, black pepper, and garlic powder.
- Heat a large cast-iron skillet or grill over medium-high heat and coat lightly with cooking spray.
- Sear the patties for 4-5 minutes on the first side. Flip the patties and immediately brush with Worcestershire sauce.
- Top each patty with 1 ounce of Irish cheddar. Cover the skillet with a lid for 1-2 minutes to melt the cheese while finishing the cook to an internal temperature of 160°F (71°C).
- Lightly toast the protein buns on the grill or in a separate pan.
- Assemble by spreading Dijon mustard on the bottom bun, followed by arugula, the cheeseburger patty, and a generous portion of Guinness onions.
Best Ways to Enjoy It
Serve these burgers hot while the cheese is gooey and melted.
Pair them with a side of crispy air-fried potato wedges.
A fresh side salad with a light vinaigrette works perfectly too.
Set the table, light a candle, and enjoy a cozy night in.
This meal makes any regular Tuesday feel like a special occasion.
Storage & Reheating
You can store the cooked patties in the fridge for three days.
Keep the Guinness onions in a separate small airtight container.
Reheat the patties in a 350°F oven for about 10 minutes.
This helps them stay tender and juicy without getting rubbery.
Warm the onions in a small pan with a splash of water.
Assemble the burger just before you are ready to eat it.
Tips for Best Results
- Don’t skip the indentation in the center of the raw patties.
- Avoid overworking the meat to keep the burgers tender and soft.
- Let the onions take their time to get dark and jammy.
- Use a meat thermometer to ensure the beef reaches 160°F safely.
- Swap the arugula for spinach if you prefer a milder taste.
- For a winter twist, add a pinch of dried thyme to onions.
- Toast the buns until they are golden and crisp for texture.
- Double the onion batch because they are great on everything.
Ways to Switch It Up
- Use ground turkey for a different lean protein option.
- Swap the whole wheat bun for a large lettuce wrap.
- Try a smoky gouda cheese instead of the sharp cheddar.
- In summer, swap the onions for fresh grilled pineapple slices.
- Add a sliced tomato for extra freshness and crunch.
Quick Answers
Can I make this without alcohol?
Yes, you can use beef broth instead of the Guinness draught.
Add a teaspoon of balsamic vinegar for a similar deep color.
How do I know when the onions are done?
The onions should be very soft and a deep mahogany brown.
They will look like a thick jam once the liquid evaporates.
Will my kids like this burger?
Most kids love the mild sweetness of the caramelized onions.
You can leave the arugula off for any picky eaters.
I hope this cozy burger recipe brightens your winter evenings. It is proof that healthy eating can be incredibly delicious. Give it a try and enjoy every juicy bite!
— Lidia
High Protein Irish Pub Burger
Ingredients
- 24 oz 93% lean ground beef
- 4 oz Sharp Irish Cheddar, sliced
- 4 High -protein whole wheat buns
- 2 large yellow onions, thinly sliced
- 1/2 cup Guinness Draught
- 1 tbsp Worcestershire sauce
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1 tsp garlic powder
- 1 cup baby arugula
- 1 tbsp Dijon mustard
- Cooking spra y
Instructions
- Place a non-stick skillet over medium-low heat. Add sliced onions and 2 tablespoons of water. Cover and cook for 10 minutes until softened.
- Remove lid from onions, increase heat to medium, and pour in Guinness. Stir frequently until the liquid has evaporated and onions are dark brown and jam-like. Set aside.
- Divide the lean ground beef into four equal 6-ounce portions. Form into patties approximately 3/4-inch thick, creating a slight indentation in the center of each to prevent bulging.
- Season both sides of the patties uniformly with salt, black pepper, and garlic powder.
- Heat a large cast-iron skillet or grill over medium-high heat and coat lightly with cooking spray.
- Sear the patties for 4-5 minutes on the first side. Flip the patties and immediately brush with Worcestershire sauce.
- Top each patty with 1 ounce of Irish cheddar. Cover the skillet with a lid for 1-2 minutes to melt the cheese while finishing the cook to an internal temperature of 160°F (71°C).
- Lightly toast the protein buns on the grill or in a separate pan.
- Assemble by spreading Dijon mustard on the bottom bun, followed by arugula, the cheeseburger patty, and a generous portion of Guinness onions.
