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A juicy high protein burger topped with melted Irish cheddar and dark Guinness caramelized onions on a toasted bun.

High Protein Irish Pub Burger

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 545 kcal

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.