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Irish Burgers with Avocado Aioli and Irish Cheddar Dip

Serves 6

Prep Time: 45 minutes

Cook Time: 25 minutes

Delicious food is the best way to celebrate any holiday, so commemorate this St. Patrick’s Day by grilling up your very own Irish Burgers with Avocado Aioli and Irish Cheddar Dip. Hearty potato buns hold in and soak up all of the big and beefy flavor from the burgers, topped with tangy homemade green aioli and bacon, then served with some oh-so-amazing Irish Cheddar cheese dip, you’ll definitely be Irish for a day while enjoying this nosh with a cold pint.


Irish Burgers

  • 2 lbs. medium ground beef
  • 2 tbsp. cold butter, cut into cubes
  • 2 tbsp. dijon mustard
  • 2 tbsp. Worcestershire sauce
  • 3 tbsp. Club House La Grille Steakhouse Onion Burger Seasoning
  • 12 slices thick cut bacon
  • 6 potato buns for serving
  • arugula for serving

Avocado Aioli

  • 1 avocado, ripe
  • 1 tsp. lime juice
  • 8 green onions
  • 1 tbsp. oil
  • salt to taste
  • 1 clove garlic
  • 2 tbsp. mayonnaise
  • 1/2 cup sour cream (14%)

Irish Cheddar Dip

  • 2 cups
  • shredded Irish Cheddar cheese
  • 3 tbsp. butter
  • 3 tbsp. flour
  • 3 tsp. mustard powder
  • 1½ cups heavy cream
  • salt and pepper to taste
  • freshly chopped chives


Preheat your Infrared Sizzle Zone to medium. While it’s heating, toss the green onions in the oil and salt them. Char the green onion on the side burner until blackened.

Roughly chop the green onion, grate the garlic using a microplane, stir in the sour cream, and mayonnaise. Scoop your avocado into a blender, add a drop or two of lime juice, and blitz until it’s smooth. Fold the avocado into your aioli mixture for a festive, green spread that will be perfect for those burgers.

Speaking of burgers, let’s get them going. Make sure the meat is as cold as you can get it – like right before freezing. Add the mustard, Worcestershire, and Onion Burger Seasoning. Use your hands to work it all through the meat thoroughly. Add the butter and press it into the meat, leaving larger-ish chunks. Don’t completely dissolve the butter into the meat.

Use the Napoleon Burger Press to make about 6 patties, and place them on a parchment or waxed paper lined baking tray. Set them into the fridge to chill for about 30 minutes.

While your burgers are chilling, you can always throw the rear burner of your grill on, and get some French fries going in the Napoleon Rotisserie Basket.

About 20 minutes into cooking the fries, and chilling your burgers, it’s time to cook the bacon and make the cheese sauce. Turn off the rear burner of the grill and turn on the bottom burners. *You cannot run the rear and burner and bottom burners at the same time.* Preheat the side burner to low as well. Once warm, place the Napoleon Sizzle Platter on the side burner and the bacon on the main grill to cook.

Melt butter in the sizzle platter and then whisk in the flour and mustard powder until smooth. Cook the flour down a little – it will darken in color a little – before whisking in the cream a little at a time, whisking until smooth. Once the cream starts to steam slightly, add small handfuls of shredded cheese, whisking until completely melted in each time. Don’t forget to check on the bacon and remove it from the grill when cooked. Keep the cheese sauce warm either on the side burner or in the BBQ while you cook the burgers.

Once the burgers have chilled out, it’s time to cook them. Grill over direct heat for about 5 minutes per side, or until grill marks have formed and an instant-read thermometer says 165°F inside.

Serve everything all together with your favorite pints for an amazing St. Patrick’s Day meal.

Recipe from Napoleon Grills.

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