Everyone's favourite guilty pleasure unsurpisingly has its own annual celebration – a convenient excuse to whip up a quick dinner and enjoy some mincy goodness.
With recipes from our regular cookery writer Melanie Johnson, Waitrose, and the Irish Food Board Bord Bia, you’re sure to find the perfect purger recipe to make this evening. Don’t forget the onion rings.
Griddled Irish Beef Burgers with Guacamole
- 500g round Irish steak, trimmed and coarsely chopped
- 2 tbsp finely grated onion
- 1 tbsp Dijon mustard
- A handful of fresh coriander leaves, plus extra to garnish
- 1 tbsp olive oil
- 6 small soft multi-seed white rolls
- 3 tbsp mayonnaise
- 1 little gem lettuce, broken into leaves
- 3 ripe tomatoes, sliced
- 1 small red onion, finely sliced
- Salt and freshly-ground black pepper
For the guacamole:
- 1 ripe avocado
- 1 small garlic clove, crushed
- 1 tbsp fresh lime juice
- 1 tomato peeled, seeded and chopped
- A few drops Tabasco sauce
- Sea salt and freshly-ground black pepper
Place the steak, onion, mustard and coriander in a food processor with a half a teaspoon of salt and black pepper to taste. Blend until combined, being careful not to over-process. Shape the mixture into six burgers. Place on a plate, then cover with cling film and place in the fridge until needed (this helps them to firm up).
Preheat a griddle or frying pan for about 4 minutes on a high heat, then turn the heat down to medium. Brush the olive oil on the heated pan and add the burgers. Use a spatula to lightly press down on them, making sure each burger is in full contact with the griddle. Cook them to your liking for around 3-4 minutes on each side – you may need to cook them in two batches.
To make the guacamole, cut the avocado in half, scoop out the flesh and mash with a fork. Mix in the garlic, lime juice, tomato, Tabasco and season lightly.
When the burgers are cooked, transfer to another plate and wipe the griddle pan clean with kitchen paper. Halve your white rolls and lightly toast. Arrange the bottom halves on warmed plates, add a smear of mayonnaise, then top with the lettuce, tomato slices and red onion. Cover each one with a burger and add a good dollop of the guacamole. Scatter over the remaining coriander and place on the roll tops to serve.
Irish peppercorn studded burger with tricolour slaw
- 500g Irish minced beef – rump, blade or chuck steak (with at least 20% fat content)
- 1 garlic clove, crushed
- 1 tbsp tomato puree
- 2 tsp Worcestershire sauce
- 1 tbsp chopped fresh coriander
- 1 tbsp black peppercorns, cracked
- 4 burger buns, halved
For the tricolour slaw:
- 225g white cabbage, thinly sliced
- 100g carrots, grated
- Finely grated rind, 1 lime
- Juice of 3 limes
- 2 tbsp white wine vinegar
- 1 tbsp caster sugar
- 1 tsp salt
- Handful fresh coriander leaves
Place the minced Irish beef in a bowl with the garlic, tomato puree, Worcestershire sauce and parsley. Season with salt and pepper and mix until well combined. Divide the mixture into four and shape into patties. Put the cracked black peppercorns on plate and press into the burgers. Cover loosely with clingfilm and chill for at least 1 hour to allow the mixture to firm up.
Preheat a non-stick frying pan over a medium heat and cook the burgers for about 4 minutes on each side for medium, or until your liking.
Meanwhile, make the tricolour slaw. Mix the cabbage and carrot in a bowl. Add the lime zest, juice, vinegar, sugar and salt, stirring to combine. Roughly chop the coriander leaves and add to the slaw.
Toast the burger buns and smear on the onion relish or tomato chutney, then add the salad leaves and top with the beef patties. Add a small mound of the tricolour slaw and top with the remaining burger halves. Serve immediately with the tricolour slaw.
Pastrami & beef burger
- 1 medium egg
- 4 x brioche burger buns
- 4 tsp sesame seeds
- 4x quality burgers
- 4 slices Monterey Jack cheese
- 4 tbsp mayonnaise
- ¼ iceberg lettuce, finely shredded
- 4 slices Jack Hawkins tomato
- 4 large gherkins, sliced lengthwise
- 80g pack (8 slices) pastrami
- French’s Classic Yellow Mustard, to serve
Preheat the oven to 160°C, gas mark 3 and light the barbecue. Crack the egg into a small bowl, add 1 tbsp water and whisk to make an egg wash.
Brush the egg wash on top of the brioche buns and sprinkle with the sesame seeds. Place onto a baking tray and cook for 5 minutes, until the seeds are set onto the buns then halve.
Cook the burger patties on a hot barbecue for 12-14 minutes, until thoroughly cooked. Place a slice of cheese on top and allow to melt for 1 minute. Toast the sliced buns on the barbecue, cut side down, for 1 minute, until golden.
Spread the mayonnaise on the bottom half of each bun. Top with shredded lettuce, then the burger. Add a slice of tomato followed by the gherkins and pastrami slices. Drizzle with mustard and top with the bun.
Salmon burgers with pickled-cucumber salad and tzatziki
For the burgers
- 440g salmon fillets (I used wild Alaskan)
- 4 finely chopped spring onions
- 2tbspn capers
- Handful fresh chopped parsley
- 1 beaten egg
- 2tspn chilli flakes
- Zest of 1 lemon, plus a squeeze of juice
- 4 brioche buns
For the tzatziki
- Quarter of a cucumber
- 200g Greek yoghurt
- 1 crushed clove garlic
- Small handful chopped mint leaves
For the salad
- 1 cucumber
- 75ml white-wine vinegar
- 1tbspn caster sugar
Remove the skins from the salmon fillets, then blitz the fish to a coarse paste using a food processor. Transfer it to a bowl and mix with the spring onions, capers, parsley, egg, chilli flakes and lemon zest plus a squeeze of juice and seasoning. Divide the mixture into four portions and shape into burgers. Put them on a plate, cover with clingfilm and refrigerate until needed.
To make the tzatziki, cut the cucumber in half lengthways, remove the watery seeds and chop the main part into small chunks. Combine in a bowl with the yoghurt, garlic, mint and seasoning. Mix well, cover and refrigerate until needed.
Fry the salmon burgers in a non-stick pan with a little neutral oil until lightly golden on each side. Warm the brioche buns, slice them in half and add a mound of pickled cucumber. Top with a burger, a dollop of tzatziki and the bun lid, then skewer through the centre. Serve with salad on the side.
Beer battered onion rings
Serves 6 – 8
- 1g dry yeast
- 30g warm water
- 1 tsp caster sugar
- 140g plain flour
- 140g cornflour
- 330g can lager
- 1 large onion
- Oil, for deep frying
Place the yeast into a bowl with the warm water and sugar. Leave to stand for 5 minutes.
Mix the flour and cornflour with the lager until well combined. Stir in the yeast mixture to make a batter. Leave to stand at room temperature for 25 minutes.
Meanwhile, preheat a deep fat fryer or saucepan half filled with oil to 180°C, or when a cube of bread turns golden in 20 seconds. Peel the onion and slice into 5mm-thick rings. Dip the largest rings into the rested batter to coat completely.
Place the rings into the hot oil, in batches if necessary, and cook for 3 minutes, until golden brown and crispy. Place onto kitchen paper to drain, then serve immediately.
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