These perfectly cooked skillet burgers are crispy on the outside, juicy in the middle. Smothered in beer cheese sauce, this recipe can’t be beat!
I’m fully onboard when it comes to fat, juicy burgers. Any big, beautiful sandwich in general, actually. I recently did an hour interview with Paper Trails Podcast and proclaimed my love for savory deliciousness between two buns. They’re typically easy to make, satisfy the masses and never disappoint. What’s not to love here?
In today’s recipe, we’re using Ozo’s Plant Based Burger Patties. I’ve been playing around with their products quite a bit lately… not only are they delicious but they’re nutritious as well! Made with pea protein and shiitake mushrooms, it’s been a pleasant surprise to learn that these bad boys are soy free, non GMO and contain a whopping 22 grams of protein. If you like this recipe, be sure to check out our other collaborations below!
WHY IRISH BEER CHEESE SAUCE?
I’m a firm believer that life is all about balance. Eat healthy here, indulging a little bit there. Beer cheese sauce is a velvety splurge that I highly recommend. Mixed with the caramelized onions and a brioche bun, it makes for the most succulent burger. I served them with these Sweet & Spicy Air Fryer Green Beans instead of French fries… see, balance!
- 1 Package Ozo Plant Based Burger Patties
- 2 tbsp. Butter
- 1 Yellow Onion, sliced & caramelized
- Irish Beer Cheese, as needed
- 2 Brioche Buns, toasted
- Make the Irish Beer Cheese (directions linked to blog post above) and caramelize the yellow onion in 1 tablespoon of butter and set aside. Keep beer cheese on low heat to stay warm until you're done pan frying the burgers.
- Place 1 tbsp. Butter in a skillet over medium-high heat. Sauté the burgers on one side, flip and continue to cook until internal temperature reaches 165F.
- Toast two brioche buns and layer each one with Irish beer cheese, plant-based patty, caramelized onions and additional beer cheese, if desired. Enjoy immediately.
NOTES ON THIS RECIPE:
- If you’re pressed on time, add 1 – 2 tablespoons of liquid to the onions while you are caramelizing them. This will soften them, speeding up the cooking process so they’ll brown faster. I like using vegetable or chicken stock, but water does the trick as well.
- If you’d like to add some crunch, onion rings would work fabulously in this recipe as well.
- Pan frying the burgers in a skillet are similar to a smash burger. It forms this wonderful crust on the outside and the center stays moist and juicy. It’s honestly my favorite way to cook burgers.
This post is sponsored by OZO Foods. Per the usual, all opinions here are mine alone and I would never recommend an ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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