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 large spanish onion (sliced)
  • 1 tblsp butter
  • 1 tblsp olive oil
  • a splash of sherry vinegar
  • a pinch of brown sugar
  • a splash of sherry
  • a sprig of thyme


  • Pulse the beef, then season. Remove and shape in to four patties.
  • 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.
  • Next do the caramelised sherry onions with thyme.
  • Put the onions, thyme, butter and olive oil in to a pot.
  • Bring to a gentle sizzle, cover with a lid and turn down. Now leave to cook for twenty minutes.
  • Remove the lid, turn up the heat and cook the onions until they begin to caramelise.
  • Just before they are done, toast the baps. Add the caramelised onions, and serve.

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