Cheesy Irish Buffalo Burgers with Caramelised Bacon & Onion Jam
by Kevin Dundon
4 people
15 minutes
15 minutes
Ingredients
- 1 tbsp Cider Vinegar
- 1 clove Garlic , crushed
- 3 tbsp Honey
- 2 medium Onion , chopped
- 100 g Streaky Bacon , finely chopped
- 1 tbsp Sunflower Oil
- 4 medium SuperValu Fresh Irish Macroom Buff alo Burgers
- 100 ml White Wine
TO SERVE
-
4
portion
Brioche Buns
-
4
large
Gherkins
-
4
slice
Gubbeen Cheese
-
50
g
Salad Leaves
Method
- Preheat the barbecue to medium or until the charcoal ashes turn white. In the meantime, prepare the bacon and onion jam: in a saucepan, over high heat, drizzle some oil and add the bacon pieces. Cook for 2 minutes until well coloured, add the onions and continue to cook for 5-6 minutes, continuously stirring.
- Add the honey, garlic, cider vinegar, white wine and bring to simmer. Drop the heat to low and simmer until the mixture achieves a syrupy texture. Remove from the heat and set aside. Next, flatten the burgers.
- Once the ashes on the charcoal barbecue turn white, oil the barbecue ridges, or drizzle some oil on a griddle pan and add the burgers. Cook on each side for 2-4 minutes until cooked through. Add the slices of Gubbeen Farmhouse cheese and allow them to start melting for 30 seconds.
- Drizzle the halved brioche buns with oil and toast on the barbecue for a minute. Build your burgers by adding the salad leaves, cooked burgers, bacon and onion jam and gherkins to the brioche buns.
