When you hear the nickname St. Patty, do “pattys” of perfectly-cooked ground beef ever come to mind? Preferably topped with crispy bacon and melted cheese?
This year, just for you bacon-lovin’ BENSA members, I was inspired to create a St. Patrick’s Day Irish O’Bacon Cheeseburger.
This monster burger features two quarter-pound “pattys,” plenty of crispy bacon, melted Irish Kerrygold cheddar cheese, a toasted potato bun, tender cabbage fried in a little of the bacon fat, and Emerald Island sauce (also known as Thousand Island dressing, the beloved condiment of Reuben sandwiches).
You will love this flavorful combination, and Irish eyes will be smiling when you make these special cheddar burgers topped with lots of crunchy BACON!
Making these cheesy Irish-themed hamburgers couldn’t be easier.
You can prepare the Emerald Island sauce ahead of time with real mayonnaise, ketchup and dill pickle relish.
Lightly butter your buns (ha) and toast them in a hot skillet.
Cook thick-sliced bacon in a hot skillet until browned and crispy. You can also cook bacon in the oven for this recipe.
Drain the bacon on paper towels. Pour out all but 1 tablespoon of the drippings, which you’ll use to cook the cabbage. (Don’t discard the precious bacon fat! Here’s what to do with bacon grease.)
Form the hamburger patties, making large burgers with 1/4 pound of ground beef for each patty. Sprinkle with kosher salt and freshly cracked black pepper.
Cook the hamburger patties to the doneness of your choice. I used a cast iron skillet, but you can also cook them on the grill.
During the last few minutes of cooking, top with a slice of Kerrygold Irish cheddar or your favorite cheese.
Tear several large cabbage leaves in 3-inch pieces. Cook in a little of the hot bacon grease just until tender. Season with a little salt.
Assemble each burger as follows:
- Spread the bottom bun with some of the Emerald Island sauce.
- Top with two cheese-topped hamburger patties.
- Break several slices of bacon in half and arrange on the hamburgers.
- Top with the cabbage leaves.
- Spread the top bun with some of the sauce and press on top.
- Serve and enjoy!
Here’s the easy recipe:
Irish O'Bacon Cheeseburger
- 1/4 cup real mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon dill pickle relish
- 2 potato buns
- 4 teaspoons salted butter softened
- 5 slices thick cut bacon
- 1 pound ground beef
- kosher salt
- freshly ground black pepper
- 4 slices Irish cheddar cheese
- 4 cabbage leaves ribs removed, torn in 3-inch pieces
- In a small dish, combine the mayonnaise, ketchup and dill relish and stir until blended. Reserve (or refrigerate, covered, if making ahead).
- Spread the butter on the cut sides of the buns. Heat a large skillet over a medium-high flame, add the buns butter side down, and cook until browned. Reserve.
- Wipe out the skillet. Add the bacon strips and cook over medium-high heat, turning once, until browned and crispy. Drain the bacon on paper towels and pour out all but 1 tablespoon of the drippings; reserve.
- Cook the hamburger patties in a cast iron skillet over medium heat, turning once, until cooked to desired doneness. (You can also grill the burgers to your liking.) Top with cheese slices during the last minute of cooking. Transfer to a plate and reserve.
- Heat the reserved bacon drippings and cook the cabbage, stirring occasionally, just until tender, about 5 minutes. Remove from heat and reserve.
- To assemble the burgers, spread the bottom bun with some of the Emerald Island sauce. Top with two cheese-topped hamburger patties. Break the bacon slices in half and arrange 5 halves on each burger. Top with the cabbage leaves. Spread the top bun with some of the sauce and press gently on top. Eat and enjoy!
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~Your friends at BENSA