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Home » Holidays » Stout & Sriracha Barbecue Bacon Burgers

Stout & Sriracha Barbecue Bacon Burgers

By Valerie · March 14, 2013 · Updated June 9, 2019

H Holidays MD Main Dish
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These Stout & Sriracha Barbecue Bacon Burgers are a delicious option to corned beef on St. Patrick’s Day!

Stout & Sriracha Barbecue Bacon Burgers - on a cutting board with extra sauce in a small dish.

Beer and St. Patrick’s Day go hand in hand, right? So when I got to thinking about this I knew exactly where to head for inspiration. I’ve followed Jackie Dodd of Domestic Fits for quite some time and then she went and did something that made me an even bigger fan (if that is possible). She started The Beeroness where she shares her recipes that all have one common ingredient – beer. Her focus is exclusively on craft beers and with each post she shares a little about the particular beer she has featured. It’s a fun way to introduce yourself to new and interesting brews you might not otherwise come across. She is helping to expand our beer worlds! Thank you for this, Miss Jackie.

In honor of St. Patrick’s Day and beer in general, I whipped up a batch of Jackie’s Stout and Sriracha Beer Barbecue Sauce. It is rich, dark, a little sweet and a little spicy and absolutely finger lickin’ good. I had a hard time deciding what type of meat it would complement best. My mind was swimming with possibilities. Of course ribs would be fantastic. Chicken? Yes, please. And then it struck me. What goes perfectly with beer? Burgers, with a little bacon added in for good measure. Yes sir.

Murphy's Stout and Sriracha

The sauce features the flavors of two ingredients that really pack a punch. Stout beer and Sriracha. I went with Murphy’s, a nice Irish stout for the holiday. You’ll want to start this sauce first so it has time to cook down and thicken up before starting in on the burgers. Visit The Beeroness for the full recipe and then get back over here to see how this thing turns out.

Stout & Sriracha Barbecue Bacon Burgers ingredients - ground beef, bacon, salt, and pepper.

For the burgers – a couple of pounds of ground beef, salt, pepper, and some thick cut bacon. I like to use one package each of 80% and 90% lean ground beef since a little fat helps the flavor but a lot of fat makes us fat. These are the little games I play with myself; then I add bacon.

Uncooked bacon on a foil lined baking sheet.

Speaking of bacon, let’s get it going. As far as I’m concerned, roasting bacon in the oven is the best method around. It’s clean and easy and we’re going to do it right now. Line a rimmed baking sheet with heavy duty foil and add the bacon. Bake in a 375 degree oven for 15 minutes or until it has crisped to your liking.

Cooked bacon draining on paper towels.

Drain the cooked bacon on paper towels.

Blotting cooked bacon with additional paper towels.

Blot the grease off the top with additional paper towels.

Gathering up the foil full of bacon grease from the baking sheet to throw away.

Here’s the best part. If you carefully pull up the foil with the grease inside, you can just toss it and put the clean pan away. No muss, no fuss.

Ground beef and seasonings in a mixing bowl.

We are sticking with the basics for the burgers. They don’t need anything more than a little salt and pepper because the sauce is going to do the rest.

Burger patties on a plastic cutting board.

Form the meat mixture into patties. I had a little over 2 pounds of meat and ended up with 7 patties. You’ll get 6 nice sized burgers with 2 pounds of meat.

Burger patties cooking on a stove top grill.

Since it’s a little early in the year to bust out the BBQ, I did these on my stove top grill pan that I coated with some non-stick cooking spray.

Brushing the burger patties with the Stout & Sriracha Barbecue Sauce

After they are nicely browned on one side, flip them and coat them generously with the Stout & Sriracha Barbecue Sauce.

Stout & Sriracha Barbecue Bacon Burgers on the grill.

Let them go till they are cooked throughout and no longer pink in the center.

Stout & Sriracha Barbecue Bacon Burgers cooking on the grill with bacon on top.

Top each burger with 1 slice of bacon, cut in half.

Stout & Sriracha Barbecue Bacon Burgers cooking on the grill with bacon and cheese on top.

Add a slice of sharp cheddar cheese.

Assembling the Stout & Sriracha Barbecue Bacon Burgers on a wood cutting board.

Time to assemble the burgers.

Assembling the Stout & Sriracha Barbecue Bacon Burgers on a wood cutting board.

Add the toppings that do it for you. I did thinly sliced red onion, tomato, and red leaf lettuce, but anything goes.

Assembling the Stout & Sriracha Barbecue Bacon Burgers on a wood cutting board.

Time to eat!

Assembling the Stout & Sriracha Barbecue Bacon Burgers on a wood cutting board.

Burgers and beer for St. Patrick’s Day. Why not?

I covered the basics for St. Patrick’s Day last year. If you want to go a more traditional route, be sure to check out my posts for Guinness Corned Beef and Guinness Beef Stew. I highly recommend any of these recipes for your St. Patrick’s Day feast.

A hamburger with barbecue sauce and bacon on a wood board.

Stout and Sriracha Barbecue Bacon Burgers

These Stout & Sriracha Barbecue Bacon Burgers are a delicious option to corned beef on St. Patrick's Day!

5 from 1 vote
Print Pin
Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
0 minutes
Total Time: 30 minutes
Servings: 6 burgers
Author: Valerie Brunmeier

Ingredients

  • 1 recipe Stout & Sriracha Beer Barbecue Sauce
  • 6 pieces thick cut bacon
  • 2 pounds ground beef
  • 1 teaspoon salt
  • 1 teaspoon fresh ground pepper
  • 6 slices sharp cheddar cheese
  • 6 Kaiser rolls or hamburger buns
  • Optional toppings - sliced red onion sliced tomato, lettuce

Instructions

  • Prepare barbecue sauce according to directions. Set aside or refrigerate if made ahead time.
  • Preheat oven to 375 degrees F. Line a rimmed baking sheet with heavy duty foil. Place bacon on the prepared baking sheet and roast in the oven for 15 minutes or until crisped to your liking. Drain well on paper towels, blotting tops with additional paper towels to remove as much grease as possible. Carefully remove and toss foil from pan. Set bacon aside.
  • In a large mixing bowl combine the ground beef with salt and pepper. Form into 6 patties.
  • Coat a stove top grill or large pan with non-stick cooking spray and cook the patties over MEDIUM heat for about 5 minutes or until nicely browned on one side. Flip the patties and generously coat with the prepared barbecue sauce. Cook an additional 5 minutes or until cooked well throughout and no longer pink in the center.
  • Slice each piece of bacon in half and top each burger with 2 halves, in a criss cross pattern. Top with a slice of sharp cheddar cheese and cook just till cheese has melted.
  • Assemble burgers with toppings of your choice.
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Categories: Beef, Father's Day, Fourth of July, Holidays, Main Dish, Recipe, Sandwiches, St. Patrick's Day

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Reader Interactions

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  1. Bella Hardy @ Healthnerdy says

    June 26, 2018 at 2:34 am

    5 stars
    Oh my! These stout sriracha barbecue bacon burgers were delicious – and so easy to make! Thanks so much!

  2. Jill Roberts @ WellnessGeeky says

    December 26, 2017 at 5:16 am

    Gorgeous pictures. I made these stout sriracha barbecue bacon burgers for the super bowl party and it was a crowd favorite. I found your post from Pinterest! I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing Valerie!

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