Delicious food is the best way to celebrate any holiday, so commemorate this St. Patrick’s Day by grilling up your very own Irish Burgers with Avocado Aioli and Irish Cheddar Dip. Hearty potato buns hold in and soak up all of the big and beefy flavor from the burgers, topped with tangy homemade green aioli and bacon, then served with some oh-so-amazing Irish Cheddar cheese dip, you’ll definitely be Irish for a day while enjoying this nosh with a cold pint.
INGREDIENTS
Irish Burgers
- 2 lbs. medium ground beef
- 2 tbsp. cold butter, cut into cubes
- 2 tbsp. dijon mustard
- 2 tbsp. Bear & Burton's W Sauce
- 3 tbsp. Suckle Busters 2 Pig Mafia Steak Seasoning
- 12 slices thick cut bacon
- 6 potato buns for serving
- Arugula for serving
Avocado Aioli
- 1 avocado, ripe
- 1 tsp. lime juice
- 8 green onions
- 1 tbsp. oil
- salt to taste
- 1 clove garlic
- 2 tbsp. mayonnaise
- ½ cup sour cream
Irish Cheddar Dip:
- 2 cups shredded Irish Cheddar cheese
- 3 tbsp. butter
- 3 tbsp. flour
- 3 tsp. mustard powder
- 1½ cups heavy cream
- salt and pepper to taste
- freshly chopped chives
DIRECTIONS
- Preheat your Infrared SIZZLE ZONE™ to medium. While it’s heating, toss the green onions in the oil and salt them. Char the green onion on the side burner until blackened.
- Roughly chop the green onion, grate the garlic using a microplane, stir in the sour cream, and mayonnaise. Scoop your avocado into a blender, add a drop or two of lime juice, and blitz until it’s smooth. Fold the avocado into your aioli mixture for a festive, green spread that will be perfect for those burgers.
- Speaking of burgers, let’s get them going. Make sure the meat is as cold as you can get it – like right before freezing. Add the mustard, Bear & Burton's W Sauce, and Suckle Busters 2 Pig Mafia Steak Seasoning. Use your hands to work it all through the meat thoroughly. Add the butter and press it into the meat, leaving larger-ish chunks. Don’t completely dissolve the butter into the meat.
- Use a Burger Press to make about 6 patties, and place them on a parchment or waxed paper lined baking tray. Set them into the fridge to chill for about 30 minutes.
- While your burgers are chilling, you can always throw the rear burner of your grill on, and get some French fries going in the Napoleon Rotisserie Basket. That’s what we did – fries plus cheese dip? Oh YEAH!
- About 20 minutes into cooking the fries, and chilling your burgers, it’s time to cook the bacon and make the cheese sauce. Turn off the rear burner of the grill and turn on the bottom burners. Preheat the side burner to low as well. Once warm, place Griddle or Sizzle Platter on the side burner and the bacon on the main grill to cook.
- Melt butter in the sizzle platter and then whisk in the flour and mustard powder until smooth. Cook the flour down a little – it will darken in color a little – before whisking in the cream a little at a time, whisking until smooth. Once the cream starts to steam slightly, add small handfuls of shredded cheese, whisking until completely melted in each time. Don’t forget to check on the bacon and remove it from the grill when cooked. Keep the cheese sauce warm either on the side burner or in the BBQ while you cook the burgers.
- Once the burgers have chilled out, it’s time to cook them. Grill over direct heat for about 5 minutes per side, or until grill marks have formed and an instant-read thermometer says 165°F inside.
- Serve everything all together with your favorite pints for an amazing St. Patrick’s Day meal.
