A great American (and Irish) staple with a delicious salad.


  • 500 g mince beef
  • 1/2 onion (very finely chopped)
  • 4 pinches ground coriander
  • 4 pinches paprika
  • 3/4 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tblsp worcestershire sauce
  • 1 kg new potatoes
  • 60 ml red wine vinegar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 80 g celery
  • 1/4 small onion
  • a handful of medium pickles/gherkins
  • 100 ml mayonnaise
  • 2 tsp dijon mustard
  • 2 tblsp chopped parsley


  • Break up the mince in a bowl.
  • Very finely chop the ½ onion and sprinkle it and the remaining burger ingredients over the mince.
  • Toss lightly with hands to mix and form 3 equal balls.
  • Pat balls lightly to flatten the meat to about ¾ inch thick then press down in the centre to create depression that is ½ inch thick.
  • Heat up the pan on a medium/hot burner and add a small amount of oil.
  • Add the burgers, depression side up. Cook the burgers, flipping once, until ready. About 4 minutes per side.
  • Toast the inside of the buns in the grill until just browned.
  • Serve the burgers on the bun with lettuce, tomato, onion, pickle, ketchup, mayonnaise and mustard (as desired).
  • Serve and enjoy!


  • Cover potatoes with cold water and bring to a boil. Simmer at medium heat until cooked but still quite firm (about 12-14 minutes).
  • Cool potatoes under running cold water. Once cool enough to handle, slice into chunks and place in a large bowl.
  • Add the vinegar, salt and pepper and mix to coat.
  • Cover the bowl with cling film and refrigerate about 20 minutes.
  • Meanwhile, finely shop the celery rib, red onion and pickles.
  • When the potatoes are cool, toss with the celery, onion, pickles and the remaining ingredients.
  • This can be served immediately or else refrigerated for up to one day.