Everything Guinness

What are your plans for St. Patrick's Day? Anything fun? Chris and I are going out with a few friends tonight- we'll see if we can even get into the bars! Anywhoozer, here are a couple things made out of the spirit of St. Patrick's day... Guinness!

Steak & Guinness Burgers 
with rosemary & garlic butter

Minced beef is marinated overnight in Guinness, then mixed with roasted red onions, griddled and served topped with rosemary and garlic butter to make a memorable burger.

Preparation time 20 minutes, plus marinating, chilling & freezing Cooking time 10 minutes

(Makes 6 burgers)

Whatcha Need:

(1 lb) top-quality lean minced beef, ideally from grass-fed Irish beef

(¼ pint) Guinness

1 large red onion, finely diced

Olive oil, for drizzling and oiling

3 smoked streaky bacon rashers,

Finely diced

1 teaspoon creamed horseradish

1 free-range egg, beaten

½ teaspoon paprika

2 heaped tablespoons plain flour

1 rosemary sprig

75 g (3 oz) butter, softened

How to do it:

step 1  Lay the minced beef out in a shallow dish and cover with the Guinness. Using your hands, massage the Guinness into the meat, cover with plastic wrap and leave to marinate in the bottom of the refrigerator for at least 12 hours.

step 2  When ready to make the burgers, spread the onion out in a baking dish, sprinkle lightly with salt and drizzle with oil. Scatter the bacon on top. Roast in a preheated oven, 150°C (300°F), Gas Mark 2, for 15 minutes. Leave to cool.

step 3  Lift the beef out of its marinade, gently squeeze out any excess liquid and put the beef in a large bowl. Add the roasted onion and bacon, the horseradish, egg and paprika, season with pepper and sprinkle the flour over. Using your hands, mix together well. Divide the mixture into 6 equal portions and form into round patties about 2.5 cm (1 inch) thick. Carefully lay the patties on a baking sheet lined with greaseproof paper, cover with a second sheet of greaseproof paper and chill in the refrigerator for at least 1 hour and up to 6 hours to firm up.

step 4  Meanwhile, pluck the rosemary leaves from the stem and plunge into boiling water for 30 seconds. Drain, then chop as finely as possible. Add to the softened butter and garlic in a small bowl and beat together well. Lay a piece of plastic wrap on a flat surface, form the butter into a sausage about 3.5 cm (1½ inches) in diameter and roll up in the plastic wrap. Freeze for 20 minutes until set.

step 5  Lightly oil a griddle pan. Heat until just beginning to smoke, add the burgers and cook over a high heat for about 5 minutes on each side, or until well browned on the outside and just pink inside. Serve immediately, each burger topped with a slice of the rosemary and garlic butter.

If Burgers aren't your thing.. check out this Guinness SOAP

(who knew that made that?)

What could be more Refreshing then waking up from a wild night at your local pub and hopping into the shower and Lathering up with a bar of Soap made with Guinness beer?

Very interesting...some people really love it! Because it's all sold out!

The fresh, tart scent of ginger and limes and the wonderful nutritional properties Guinness brings to the skin combine in this fun, fresh-smelling soap. Guinness makes a great lather and is beneficial to the skin as well. 


The oils used for this soap are gentle, soothing, and skin-loving. This recipe uses a high percentage of olive oil, making it an exceptionally gentle bar. As a finishing touch, we've added Tussah Silk for an even smoother lather and great after-feel. 

I want to try it!

HAPPY ST. PATRICK'S DAY!