Irish Pub Burger Recipe with Whiskey Aioli
This Irish Pub Burger Recipe delivers a juicy beef patty layered with crispy bacon, sharp cheddar, caramelized onions, and a bold whiskey aioli—all on a hearty pretzel bun. A homemade pub-style burger that’s perfect for any night of the week or your St. Patrick’s Day celebration.
Ingredients
- - 1 pound ground chuck 80/20
- - 2 slices thick-cut bacon or Irish rashers
- - 2 ounces sharp cheddar cheese sliced
- - 1 small yellow onion thinly sliced
- - 1 tablespoon olive oil
- - 1 tablespoon butter optional for onions
- - 2 pretzel buns or your bun of choice
- - Lettuce and tomato optional
Whiskey Aioli:
- - 2 tablespoons mayonnaise homemade or store-bought
- - 0.5 tablespoon Irish whiskey Jameson preferred
- - 1 small garlic clove finely minced
- - Sea salt and pepper to taste
- - 0.13 teaspoon paprika
Instructions
- Mix all aioli ingredients in a small bowl. Refrigerate until ready to use.
- Heat oil in a skillet over medium heat. Add sliced onions and sauté until golden, about 5–7 minutes. Optional: add butter for richness.
- Cook bacon in a cold skillet over medium heat until crispy. Drain on paper towels.
- Form ground chuck into two equal patties. Season with salt and pepper.
- Cook patties in a skillet over medium heat, about 4–5 minutes per side. During the last minute, add cheese and cover to melt.
- Toast buns lightly if desired.
- Assemble burgers: bottom bun, patty with cheese, bacon, caramelized onions, aioli, optional lettuce/tomato, then top bun.
- Serve immediately with your favorite pub sides.
Notes
- For a non-alcoholic version of the aioli, substitute lemon juice for whiskey.
- Use smoked paprika for a smoky kick or cayenne for heat.
- Recipe is easy to double or triple for a crowd.
- Make into sliders for parties using mini buns and smaller patties.
- Use smoked paprika for a smoky kick or cayenne for heat.
- Recipe is easy to double or triple for a crowd.
- Make into sliders for parties using mini buns and smaller patties.