Relish in this delicious delight! Dublin Cookery School's Beef Burgers with Coolea Cheese and Red Onion Marmalade pack an interesting punch.
Watch the video below for the Coolea Cheese & Red Onion Marmalade Beef Burgers recipe from Dublin Cookery School.
For the burgers:
- 450g beef mince
- 200g pork mince
- 1 egg
- 2 cloves garlic, crushed
- 2 tabsps chopped parsley
- Sunflower oil, for frying
To assemble burgers:
- 4 multi-seed burger buns
- 4 slices streaky bacon
- 4 slices cheese, such as Coolea, Cheddar, Crozier Blue, Cooleney (brie) or Durrus
- 4 tabsp Red onion marmalade
- A few leaves Baby gem lettuce
- Preheat oven to 180C
- Mix all of the ingredients for the burgers together. Divide into 4 even balls, shape in your hands so that you end up with a tightly formed patty.
- Heat a frying pan with a dash of sunflower oil. When the oil is hot, add the burgers. Allow them to sear and crust up a little before flipping, about 2-3 minutes. Once the second side has seared, remove the burgers from the pan, place on a tray and place in the oven for 2-3 minutes. Remove from the oven, place the slices of cheese on each one and return to the oven to melt the cheese.
- Meanwhile, cook the bacon in the same pan the burgers were cooked in and panfry until lightly coloured and the fat has crisped up. Remove from the pan and place on kitchen paper. Toast the burger buns in the same pan on the inner side only.
- To assemble the burgers, take the bottom bun and spread on a tablespoon or two of red onion marmalade. Place the burger on top of this, followed by a slice of crispy bacon, broken in two. Finish with a leaf of baby gem lettuce and the top bun.
The video has been produced in partnership with Lynda Booth’s Dublin Cookery School in Blackrock using one of their own recipes. The school was named ‘Best Cookery School in Ireland’ in 2013 & 2015 (Irish Restaurant Awards). For further information, click here. Follow Dublin Cookery School on Facebook, Twitter and Instagram!