These tasty Irish Burgers with bacon and cheese feature a palette of flavors inspired by Ireland. They’re one of my family’s favorite bacon sandwiches for dinner or lunch, and always fun to serve for St. Patrick’s Day.
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? I hear you!
Why This Recipe Is Worth Making
This is one of our favorite bacon and beef recipes, and here’s why:
This monster burger features two quarter-pound “pattys,” plenty of crispy bacon, and melted Irish Kerrygold cheddar cheese on a toasted potato bun.
It’s topped with 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!
Ingredients You’ll Need
- Real mayonnaise
- Ketchup (or catsup)
- Dill pickle relish
- Potato buns, or your favorite hamburger buns
- Butter
- Thick cut bacon
- 1 pound ground beef
- kosher salt
- freshly ground black pepper
- 4 slices Irish cheddar cheese
- Half a head of cabbage
Equipment Needed
You don’t need any fancy equipment to make these tasty cheeseburgers:
Small bowl and spoon to mix the sauce
Large skillet to fry the bacon and toast the buns
Tongs to lift the bacon from the pan
Grill or cast iron skillet to cook the burgers
Spatula to flip the burgers
Step by Step Directions
Making these cheesy Irish-themed hamburgers couldn’t be easier.
Begin by making the Emerald Island sauce with mayonnaise, ketchup and dill pickle relish. You can prepare it ahead of time if you like, and store in the refrigerator for up to 3 days.
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!
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Irish Burgers with Bacon and Cheese
Equipment
- 1 small bowl
- 1 Large skillet
- 1 pair tongs
- grill or cast iron skillet
- 1 spatula
Ingredients
- 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
Instructions
- 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!
ADD YOUR OWN PRIVATE NOTES
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Nutrition
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We always used bacon grease to make popcorn…… So good
Thanks for sharing your bacon grease tip, Judy. We love it for making popcorn, too!
These burgers look so decadent, satisfying and delicious! Can’t wait to make them soon!
Made this recipe earlier today. It is so good and so delicious. We are definitely saving this for next time.
Oh yum! So many amazing flavors packed into this burger. I especially love the addition of the melted Irish Kerrygold cheddar cheese.
Nothing beats a good burger- and this is a REALLY good burger! Love the sauce- it adds another level of delicious!
I love cabbage but never thought to add it to a burger. Can’t wait to try!
You’ve done it now my friend, what a delicious burger!! Love this Irish twist on an American classic!