Garth McColgan's Irish Angus Burgers with Red Onion Marmalade for all the family to enjoy.


  • 2 packs of irish angus beef burgers
  • 1 pack giant soft white baps
  • vintage cheddar (sliced)
  • 4 red onions
  • 2 tblsp olive oil
  • 2 tblsp brown sugar
  • 4 tblsp balsamic vinegar
  • 50 g raisins
  • 2 pinches of cinnamon
  • 2 pinches of mixed spice (optional)
  • 1 tblsp butter


  • Sizzle the burgers on the BBQ for 8-10 minutes or until fully cooked through the middle so there is no pink. (They will take about the same amount of time to cook if you do them indoors in a frying pan).
  • Once your burgers are cooked, place them on the baps (spread with mayonnaise if you like); top with the onion marmalade and slices of cheddar.
  • To make your onion marmalade, peel and slice the onions thinly and cook gently in olive oil in a saucepan for 15-20 minutes until soft, but not browned, stirring occasionally.
  • Add the remaining ingredients to your saucepan (except the butter) and cook for a further 10 minutes, stirring occasionally.
  • Remove from the heat and add butter. Stir to melt the butter and spread the marmalade out on a large plate to cool quickly.
  • Store marmalade in a jar (with lid) in the fridge. It will last for 2-3 weeks.