- 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.