Ingredients

For the burger patties

• 500g Certified Irish Angus Beef Mince
• 1x egg mixed well
• Salt & pepper
• 1x small white onion, diced
• 1x Tsp parsley (fresh or dried)

To serve

• 4x brioche buns
• Curly lettuce
• Pickled shallots
• Ketchup
• 4x slices Streaky Bacon, fried
• 4x Slices Cheese of your choice

Method

Put all patty ingredients into a bowl and using your hands, mix until well combined.

Divide the mince into four and using your hands roll each into a ball. Using the palm of your hands, press gently against the patties to flatten until 3cm thick.

Make sure all burgers are the same thickness so that they cook evenly.

Put on a plate, cover with cling-film and place in the fridge for at least 30 minutes to firm up.

Add oil to a non-stick large frying pan and when hot add the patties, ensuring there is space between each so that they do not stick to each other. Cook only two at a time to ensure they fry and don’t steam.

Fry the burgers for 5-6 minutes on each side until cooked through.

Serving Suggestion

Toast a brioche bun & top with Ketchup, lettuce, pickled shallots

In the frying pan add cheese and cover with a lid until melted. Add to brioche base and top with crispy bacon. Put Brioche cap on top and enjoy!