The ultimate beef burger

Paul Flynn lends his expertise to Today, showing how to make the meanest burger in Ireland


  • 4 floury baps
  • 8 oz chuck steak (trimmed into 1.5” cubes)
  • 8 oz sirloin (trimmed into 1.5” cubes)
  • salt and pepper
  • 1 tblsp butter
  • 1 large spanish onion (sliced)
  • 1 tblsp olive oil
  • a splash of sherry vinegar
  • a pinch of brown sugar
  • a splash of sherry
  • a sprig of thyme


  1. Pulse the beef, then season. Remove and shape in to four patties.
  2. Pre-heat a ribbed grill pan or frying pan and cook the patties on a medium-high heat for three minutes each side. This will ensure medium rare burgers.
  3. Next do the caramelised sherry onions with thyme.
  4. Put the onions, thyme, butter and olive oil in to a pot.
  5. Bring to a gentle sizzle, cover with a lid and turn down. Now leave to cook for twenty minutes.
  6. Remove the lid, turn up the heat and cook the onions until they begin to caramelise.
  7. Just before they are done, toast the baps. Add the caramelised onions, and serve.


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