We’re so glad you are back for more delicious recipes from our Head Chef Martin O’Mahony. Today, Martin is sharing his method for the ultimate homemade beef burger. You can of course buy beef patties in the shops, but, as anyone who tastes our burgers will know, they are just that much more delicious when they are homemade! We suggest using McCarthy’s Meat. This is the local supplier we use ourselves with shops in both Bishopstown and Gurranabraher.
We hope you try this delicious, easy, homemade beef burger recipe at home.
- 500g mince beef
- ½ onion diced
- 1 tbspn cumin
- 1 whole egg
- 50ml BBQ sauce
- 200g breadcrumbs
- Heat oil in a frying pan over a low heat, and cook the onion until soft and slightly browned.
- Add in the cumin and stir until well mixed. Leave to cool.
- Spread the beef out and sprinkle over the onion. Add the BBQ sauce, breadcrumbs, and egg.
- Mix together with a fork, being careful not to overwork it.
- Divide the meat into desired shape and size (the thicker they are, the longer they take to cook through), cover and refrigerate.
- When ready to cook, grill the burgers, turning occasionally. when cooked through, allow to rest for a few minutes before serving. (You can toast buns, cut-side down, on the barbecue at this point,or under a grill.
Best Burger toppings:
The Rebel Bacon Chilli
- Top the burgers with slices of cheese towards the end of grilling to melt.
- Serve the cheeseburgers with lettuce, tomato, gherkins, bacon red onion and some Rebel Chilli Jalapeño & Raspberry Jelly (available in Supervalus).
The Ballymaloe Classic
- Serve on a toasted brioche bun with red cheddar, Ballymaloe relish, rocket, tomato, gherkins, French fries & coleslaw.
The Cork Ringer
- Top the burgers with slices of Toonsbridge mozzarella towards the end of grilling to melt.
- Serve in a toasted bun with onion rings, bacon and sweet chilli mayo.
Tried this at home? Send us your pictures on social media to: