Dark Ale Burgers

Dark Ale Burgers

A delicious dark ale burger with beer-caramelised onion and a melting rarebit-style cheese topping. 

Serves 4
Prep time: 10 minutes
Cooking time: 40 minutes


  • Olive oil, for cooking
  • 4 rashers hickory smoked bacon
  • 4 burger buns, split and toasted
  • mayonnaise, rocket and tomato,  to serve

Ale-caramelised onion

  • 1 tablespoon olive oil
  • 20g butter
  • 2 onions, thinly sliced
  • 200ml Coopers Dark Ale


  • 300g beef mince
  • 200g pork mince
  • 1/2 small red onion, grated
  • 1/2 teaspoon salt
  • 60ml (1/4 cup) Coopers Dark Ale

Dark ale rarebit

  • 120g vintage cheddar cheese, grated
  • 60ml (1/4 cup) Coopers Dark Ale
  • 1 tablespoon dry breadcrumbs
  • 1 teaspoon mustard powder
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika

For the ale-caramelised onion, heat the oil and butter in a heavy-based frying pan over medium-low heat. Add the onion and cook, stirring occasionally for 15-20 minutes or until softened and browned. If the onion starts to stick, add a splash of the Coopers Dark Ale and continue to cook slowly. Add the remaining ale and simmer until the liquid evaporates. Season well with salt and a little pepper. Set aside.

Meanwhile, for the patties, combine the beef, pork, onion, salt and ale and mix until well combined. Form into 4 patties and refrigerate until required.

For the dark ale rarebit, mix all the ingredients until well combined.

Heat a heavy-based frying pan or barbecue hotplate over medium heat. Coat the patties in oil and cook for 4-5 minutes each side or until browned and just cooked through. Cook the bacon until crisp.

Preheat a grill to hot. Transfer the cooked patties to a foil-lined baking tray and top with the rarebit mixture. Place under the hot grill for 2-3 minutes until golden brown and bubbling. 

Spread the buns with mayonnaise. Top the bases with rocket, tomato, bacon, patties, caramelised onion and finally the lids.

Serve immediately and enjoy.