One of the most popular recipes on my food blog is my burger recipe where I added in a few tablespoons of Ballymaloe Relish into the mix. Any good quality tomato relish will do but I find 'Nash19' or 'Ballymaloe Country Relish' to be the best.


  • 2 finely chopped red onions.
  • 6 jacob’s cream crackers.
  • 500 g irish organic lean minced beef.
  • 1 tsp maldon sea salt.
  • 1 large irish organic egg.
  • 4 tblsp ballymaloe country relish.
  • 6 gubbeen bacon strips.
  • 6 large burger buns.
  • 2 tsp freshly chopped thyme.
  • 2 tsp fresh chopped parsley.
  • to serve:
  • ballymaloe country relish.
  • generous topping of ardsallagh goat's cheese.
  • fresh mizuna salad leaves, sliced cucumber & sliced tomatoes.


  • Sweat the onions in a heavy bottomed pan on a gentle heat for ten minutes just until they are softened, stirring occasionally with a wooden spoon.
  • Once cooked, place them aside in a bowl to cool.
  • While the onions are cooling, place the crackers in a food processor until they resemble fine crumbs.
  • Place the cooked onions in a large bowl; add the relish, cream crackers, minced Irish organic beef, chopped herbs, seasoning and beaten egg.
  • Stop. Clean your hands, oil a clean baking tray and set aside.
  • Mix together the ingredients.
  • Take a little of the mixture and fry it in some oil to test for seasoning.
  • Adjust the seasoning if necessary.
  • Divide the mixture into 4-6 shaped burgers 2cm thick.
  • Line them on the tray and brush the tops with a little olive oil.
  • Cover the burgers with cling film; place them in the fridge for at least 2-4 hours to allow the burgers to set.
  • Place your frying pan or grill pan on a high heat, fry the burgers in two batches for six minutes turning once.
  • When turning the burger, place the Gubben bacon on the pan.
  • When you are happy with the burgers, top them with the cheese and place the buns under a grill until golden in colour.
  • Place the burgers onto the burger buns, serve with a generous dollop of Ballymaloe Country Relish, sliced tomatoes, cucumber, Mizuna salad leaves, bacon and enjoy!


The crackers in this recipe can be replaced with breadcrumbs to bind the mince together.

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