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This Burger. This Jameson Whiskey Blue Cheese Burger with Guinness Cheese Sauce + Crispy Onions. You NEED to make this!!

Jameson Whiskey Blue Cheese Burger with Guinness Cheese Sauce + Crispy Onions | @hbharvest

This burger is what all burgers should be, over the top awesomeness. I know that is saying A LOT, but this burger is extra special. Just ask my mom, I think it was her favorite meal. Like maybe ever?

She’s kind of a red meat loving freak though.

Jameson Whiskey Blue Cheese Burger with Guinness Cheese Sauce + Crispy Onions | @hbharvest

I fully realize that this burger is a tad high maintenance. I mean, the awesome thing about burgers is that they are typically pretty quick and painless. Yeah, well I will be the first one to admit this burger’s got some baggage. But it’s delicious baggage, so in this case, I think having a little extra baggage is an A OK thing.


Just say right, cause if you don’t, I’ll argue it till death. It’s Wednesday and I feel like Wednesday’s should not be for arguing, so let’s just not go there.

I also want to put it out there that yes, I am well aware I am taking the Irish recipes to a whole new level this month, but I love being able to just get excited (even about small holidays) over simple things and have a little fun with life. I figure if you can do it, than why the heck shouldn’t you. GO FOR IT. Live life, have fun, be happy, right?

Wow, when I type things I sound so positive. This is not me in REAL face to face life. I should work on that. Easier typed than done.

Jameson Whiskey Blue Cheese Burger with Guinness Cheese Sauce + Crispy Onions | @hbharvest

But, but, but….this burger… SO GOOD. Packed with two cheeses, a whiskey glaze and crispy onions. This burger is huge, full of flavor and textures and a decent amount of liquor. What? Hey, it’s the Irish way.

The patty itself is really simple. Just good beef, blue cheese, salt and pepper. It’s all you need to make a good burger. Have I ever mentioned before that I grew up eating “the other half” of my dad’s leftover blue cheese burgers from The Rush Inn in Lakewood, OH? To this day, I think those are my favorite burger/memories. I could never eat much of anything back in those days, so I’d just eat off my dad’s plate, but even as a little kid, I LOVED blue cheese. I didn’t really know that I was eating moldy cheese, but it just tasted so good! Those burgers though, the ones from the Rush Inn? Well, let’s just say if you live in the area, you should totally go get one. I am not sure if they are still just as good, but for your sake I hope so.

Jameson Whiskey Blue Cheese Burger with Guinness Cheese Sauce + Crispy Onions | @hbharvest

Back this Jameson whiskey blue cheese burger though. So you have a blue cheese stuffed patty and then there is the whiskey sauce. Oh this sauce, I think this sauce is what makes these burgers SO DELICIOUS. Aside from all the cheese…of course. The sauce gives the burger a little kick of saltiness and tang. You can’t strongly taste the whiskey because you cook it down on the stove, but it leaves a nice hint, which is really all you need. If there is one element to this burger that you decide you do NOT want, don’t let it be this sauce.

Really, don’t.

Jameson Whiskey Blue Cheese Burger with Guinness Cheese Sauce + Crispy Onions | @hbharvest

Next up, the Guinness cheese sauce. Sure you can totally just throw a slice of cheddar on and call it a day, but cheese sauces are so much better. They are creamy, butter, cheesy and in this case, a little beer spiked too. Gotta love that.

The onions? The onions are just perfect. Crunchy, fried and perfect and this is coming from an onion – sometimes lover/sometimes hater (they have to be used in just the right way).

Make the onions.

Lastly, I know this seems like a lot of effort for a burger, but I promise it’s all pretty simple stuff…just a few steps, but YOU CAN DO IT.

Jameson Whiskey Blue Cheese Burger with Guinness Cheese Sauce + Crispy Onions | @hbharvest

Jameson Whiskey Blue Cheese Burger with Guinness Cheese Sauce + Crispy Onions.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 Burgers
Calories Per Serving: 1635 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Crispy Onions

  • 2 large white onions halved and then sliced very thin
  • 2 cups buttermilk
  • 2 cups flour
  • 1 tablespoon kosher salt
  • pinch of pepper + cayenne pepper
  • oil for frying

Whiskey Glaze


  • 1 1/2 pounds ground beef
  • 4 ounces blue cheese cut into 4 cubes
  • salt and pepper for sprinkling
  • 4 good quality buns toasted

Guinness Cheese Sauce

  • 4 tablespoons unsalted butter
  • 4 tablespoons flour
  • 1/2 cup guinness beer
  • 1/2-1 cup milk
  • 8 ounces sharp cheddar cheese
  • salt and pepper to taste


  • To make the crispy onions, add the sliced onions to a large bowl and pour the buttermilk over top. Use your hand to submerge the onions in the buttermilk. Allow the onions to sit in the buttermilk 10-30 mins. Meanwhile add the flour, salt and a pinch of both cayenne and pepper to a bowl and give it a good toss. When ready to fry the onions heat a large pot of oil until it reaches 375 degrees F. or until a pinch of flour sizzles when sprinkled over the pot. Remove a handful of onions from the buttermilk and place them into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess. Carefully drop the onions into the hot oil. With a spoon, fiddle with them a bit just to break them up. Watch the onions closely as they cook quick! After about 1 or 2 minutes, they should be golden brown, remove from the oil and place on a paper towel-lined plate. Repeat with the remaining onion slices. Onions are best served right away, but can be reheated in a 300 degree oven for 5 minutes, watching them closely and making sure they do not burn.
  • To make the whiskey glaze, add the whiskey, ketchup, soy sauce, honey, mustard, Worcestershire, cayenne and pepper to a small saucepan. Bring to a boil and then reduce the heat to a simmer. Simmer 5 minutes or until the sauce has thickened slightly. Keep warm over low heat until read to serve (or store in the fridge and warm before serving).
  • To make the burgers, divide the meat into 4 sections. Place a cube of blue cheese in the center of each and then inclose the cheese in the meat forming 4 patties. Place the patties on a plate. Preheat the grill or a grill pan to medium high heat, once hot, season the burgers with salt and pepper and then grill until your desired doneness. About 4-5 minutes per side for medium rare. Remove the burgers from the grill and and cover with foil to allow the burgers to rest while you prepare the cheese sauce.
  • To make the cheese sauce, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add the beer and 1/2 cup milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in the cheddar cheese and continue to stir until mixture is smooth. If the sauce seems too thick, thin with more milk. Season with salt and pepper.
  • To serve, place each burger on a toasted bun. Top with a good amount of whiskey glaze and cheese sauce. Add those crispy onions and then the top bun...give it a good squash and DEVOUR!


*Inspired by the Claddagh Pub, once located in Westlake, Ohio.
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Jameson Whiskey Blue Cheese Burger with Guinness Cheese Sauce + Crispy Onions | @hbharvest

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  1. Looks very delicious. Have to try it! The purple stuff that sticks out on both sides is that raw red cabbage and is there for the picture only or does it add to the yumminess?

    1. Hi Karsten! It is raw cabbage and you can add it if you like it, or just leave it out! I hope you love this burger! xTieghan

  2. The “cheese sauce” is actually called Welsh rarebit, and your recipe is rather typical of the bunch. A few drops of hot sauce benefit it greatly, too.

  3. I made this last night…a labour of FOOD LOVE. It turned out delicious. The onions were the best “onions rings” we’ve ever had. I grind my own meats, so we used an inside round steak for the beef eaters and chicken breasts for the non beef eaters. The chicken/blue cheese combo worked so well too. Only, I had to cook it for 25 minutes at 450, flipping half way to make sure the chicken was fully cooked so it added a little time, but well worth it. The cheese sauce was divine. It took me, from start to finish, lots of coordination and two and a half hours to get this on the table!! First time! 🙂 Thanks for the recipe. If we can get the stink of fried grape seed oil out of the house quicker next time, we’ll be making this again!

  4. Hi, I’ve got to say (as plenty of others have said already) that this burger looks AMAZING!!!

    I’m going to try and give this a go but am struggling a bit with the recipe! I’m from England and the cup measurements confuse me (as from what I’ve read it seems that the cup sizes are different depending on what goes in them?) Would it be at all possible to post UK measurements as in grams and ml?

    Also I’ve got some Jack Daniels, would that work instead of Jamesons?

    Many thanks for sharing the recipe and keep up the good work.

    Ps, new subscriber gained ?☺

    1. Hi Ben, thank you so much, I am so happy you are enjoying this recipe!! Unfortunately, I am not familiar with converting foods to grams and mL, but I tried to do it using an online converter. I am not positive if all of these are correct, so please double check. I just searched the internet for converters from cups to grams, tablespoons to mL… etc. So here it is! Let me know if you have any other questions! ?
      2 large white onions
      473.176 mL buttermilk
      256 grams flour
      8 grams kosher salt
      pinch of pepper + cayenne pepper
      oil for frying

      59.147 mL whiskey
      59.147 mL ketchup
      29.57 mL soy sauce
      43 grams of honey
      5 grams Dijon mustard
      4.928 mL Worcestershire sauce
      1.25 grams cayenne pepper
      1.25 grams pepper

      680.389 grams ground beef
      113.398 grams blue cheese
      salt and pepper
      4 buns

      57 grams unsalted butter
      32 grams flour
      118 mL Guinness beer
      118- 236 mL of milk
      226.7 grams sharp cheddar cheese
      salt and pepper to taste

      1. Hi and thanks for the super fast reply to my comment.

        That’s really cool of you to supply the measurements in a format that I understand and the amounts look good so thank you very much for that ☺?.
        I loved the idea of cup measuring when I first came across it as in no more weighing out & I’ve tried using the online converters before but it started getting confusing for me after I bought a set of measuring cups and found that, for example, 1 cup of flour and 1 cup of liquid didnt mean to fill the same measuring cup up for both to the top?! This maybe is a bad example of what I’m trying to say as it was quite a while ago!

        Anyway! I’ve got a few more questions for you!

        1. Which minced beef should I be getting? Lean 5% fat, medium 12% fat, high 20% fat or extra high 25% fat?

        2. I don’t have a grill as such on my oven that’s usable for this sort of cooking (well I do but I’ve lost the grill pan!!!) so I’m wanting to cook them on the BBQ. Now I don’t know if you’re familiar with the beautiful Yorkshire summer weather here but needless to say we don’t get chance to get the BBQ out much as cooking whilst stood under an umbrella is not fun!
        Do you think that I should shallow fry these for a few minutes on each side before transferring to a disposable charcoal BBQ to get the smoky flavour or should I just sick them straight on the BBQ? Sorry, it’s prob quite an obvious thing but I tend to worry about undercooking meat so normally it comes out a little charred!

        3. As a general question you mention to reheat the onion rings in an oven if required set at 300f. Does this temperature refer to an electric oven & if so is it for a fan oven (as the temperature is usually lower to a non fan oven) or is it a standard to quote for gas ovens in the US? I’ve seen it typed like this on numerous recipes from loads of different websites and was curious!

        Thanks again for all your help from a stupid Brit! ??

        Ps Hopefully the BBQ is on tonight if the lovely English weather holds out lol ☺

        1. HI!
          1. I use high, 25%.
          2. Cooking on the BBQ will be great! no need to shallow fry.
          3. I use a standard gas oven

          Thank you! 🙂

  5. Made this last night, and may I just say – SO GOOD!
    Couple of things, though. My personal taste – would do either the blue cheese, or the cheese sauce. Not that they’re not good together, but blue cheese is so potent, that it’s hard to taste the other cheese.
    Other thing – I made my buglers with salt & pepper, Worcester sauce, a little soy sauce, sautéed onion and garlic, and a pinch of cayenne. So good.
    But awesome recipe! Will definitely make again!

  6. I live in Lakewood, Ohio and love the Rush Inn Burgers! Not sure if they are still there, but they were great! Will Try This!

  7. This is an awesome burger. Follow it exactly except cut the cheese sauce in half imo. I’ve made it three times now and the prep work and putzing around is worth it. Good food is always worth the effort! It’s why we all cook too, right? Thank you for sharing it. My own thoughts are these shared recipes should be followed as they were presented. Adjust as needed, if needed, the next time you make it and make it your own. This is a great burger!!!!! Thank you.

  8. I made these tonight for a pre-St. Patrick’s day supper with my brother. He said it was the best burger he’s EVER had!

    Some notes for anyone else looking to make them:

    – I made the whiskey glaze a day in advance, stored it in the fridge and then just heated it in the microwave before serving.
    – I found I didn’t need all of the cheese sauce, I’d probably half the recipe if I were to make them again, but of course, this is personal preference.
    – I put blue cheese in the burgers, but no one even noticed it was there! This could be a good thing for people who are not fond of blue cheese, but I’d say unless you have some on hand, probably not necessary to buy.
    – Onion rings were super easy to make (it was the first time I’ve ever made onion rings!) and tasted great.
    – I purchased pretzel buns for the burgers and served the burgers as shown above (knife in the centre), which impressed everyone in terms of presentation.
    – Served the burgers with sweet potato fries. Combo went great together.

    I’ll be pinning this recipe again for future use. Yes, a little high maintenance, but totally worth it if you are looking to impress!

  9. This burger was out of Control. Made them Saturday and my boyfriend is already asking me to make them again lol. So you have any good side recipes. To pair with this. Regular fries are just gonna pale in comparison