A Beef & Stout Burger for National Burger Day
August 27th you say? What’s so special about that you say? Well, seemingly, it’s National Burger Day (#nationalburgerday) in the UK. After the piece on Cava this morning, a mail arrived in from Eat Galway about their Beef & Stout Burger which, if it was on the menu somewhere in Kilkenny, would have had my hands all over it about 1pm today.
It’s been ages since I’ve bought store-bought burgers, preferring these days to make my own – nip to the butchers, pick up some mince, add some herbs, onions, a little blue cheese or goats cheese (for that magic spark) and away you go.
When I go and order a burger in a restaurant, it’s got to be something special. There’s nothing worse than ordering something that looks like a frozen burger with overcooked toppings – you want something fresh, a good homemade burger with lean mince, crunchy onions, the nicest of bread (no regular buns please) and the rest.
So, the folks at Eat have shared their signature Beef & Stout burger recipe, with homemade ketchup to get you in the mood for National Burger Day (or any other day). If you can (and I would), go out an get yourself the freshest, flouriest bap or bla (it’s a Waterford thing) going. Get thee to the frying pan…
- 1kg mince beef
- 3 slices of smoked streaky bacon, thinly sliced
- 2 cloves of garlic, smashed with the back of the knife and finely chopped
- 1 small onion, finely diced
- 1 egg
- 100ml of Stout
- Oil for frying
- Sea salt
- Black pepper
- 3 tins of plum tomatoes
- 1 small onion, diced
- 1 red pepper, died
- 1 clove of garlic, sliced
- 1tlbs wholegrain mustard
- 1 star anise
- 1 tsp smoked paprika
- 50ml sherry vinegar
- 75g brown sugar
- Sea salt
- Some Waterford Blaas
- Wholegrain mustard
- Pickled cucumber
- Smoked Gubbeen Cheese (available from Sheridan’s Cheesemongers)
- Local leaves
- For the burger: fry the onion and the garlic in a little oil. Add the bacon and continue to fry on a medium heat for a further few minutes. Remove from the heat. In a large bowl, add the mince, the egg and the stout. Season with salt and freshly ground black pepper. Pour the onion and bacon mix into the bowl and mix well until all is combined. Allow to rest in the fridge for 1 hour. After an hour, remove and shape the burgers by hand. You will get up to 10 4oz or 5 8oz burgers. Grill to your liking.
- For the ketchup: fry the onion, garlic, and pepper in a little oil until soft on a medium heat. Add the star anise, smoked paprika, mustard, sherry vinegar and sugar. Cook for a further 5 minutes and then add then three tins of tomatoes.
- Lower the heat and cook the sauce for 1½ hours. Check the consistency of the sauce with the back of a spoon. It should be quite thick. Blend and pass through a fine sieve. Cool before completely before using.
- To serve: toast the blaa and spread the mustard mayonnaise thinly and evenly over both side of the bap. Place some smoked Gubbeen cheese on top of the burger and melt slightly. Garnish the burger with some leaves and pickled cucumber from the above recipe. For decadence, serve with some duck-fat chips or roast potatoes.