BUUURRGGGGEEERRRSSSS! Probably the best burger I’ve ever eaten, and I’ve eaten many…one thing my mammy told me that’s always stuck with me is to always use good quality meat, and it really does make a world of a difference, so if you have a good butchers nearby use it. It might mean an extra 4 or 5 euro but the taste is incomparable! And good burgers need good baps. Big white baps. Pun intended.
- Burgers…no seriously
- Baps (big white ones)
- Potatoes (regular or sweet, both work! I use 5 to feed 2)
- Cheese (i recommend stilton)
- Cajun seasoning
- One onion
- Jar jalepenos
- Any other burger toppings/sauces of choice (we went for english mustard, roasted red pepper jam and rocket)
- Preheat oven to 200° celcius.
- Chop your potatoes into wedges and put into baking tray. Drizzle with olive oil and dust liberally with cajun seasoning.
The small ones to the bottom left are my favourites, the crispy wispys 🙂
- Put the wedges in the oven and set timer to 40 mins.
- Take your burgers and cut them in half horizontally.
- Crumble/slice your cheese onto one half of each burger
- Place the “top” half of the burger back on the bottom half like a wee hat, then press around the circumference to seal it, reforming it into one burger. Make sure it is completely sealed so no cheese seeps through.
- Dice your onion and a handful of jalepenos and fry off in a little olive oil, salt and pepper, then set the mixture aside in a bowl to be used as topping.
- By now your wedges should be around halfway there, so take a spoon and just give them a wee mix around.
- Time to put your burgers on the grill – I used a george foreman but you could use an ordinary grill or bbq if you wanted, just adjust cooking times. On a george foreman it generally takes around 10-12 minutes on high for quite a thick burger to cook through. Aaaaaaand wait…
- If you’ve timed it right, the wedges and burgers should be ready within a minute or 2 of each other. Plate them up and build your burger 🙂