Origin of dish:
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Type of cooking:
Preparation time: 20 minutes
Cooking time: 15 minutes
Ingredients (serves 4):
900g/2lbs best Irish beef mince
Method: Place mince in a bowl and add grated onion and parsley and season with salt and freshly ground black pepper, and mustard. Test for seasoning by nipping off a piece of the mix and frying in a little oil and tasting. Adjust if necessary.
1 large Spanish onion, peeled and grated
2 tbsp freshly chopped parsley salt and freshly ground black pepper
2 tsp Dijon mustard
4 crusty buns
Frilly salad leaves
For the sauce:
8 spring onions, trimmed and chopped
2 tbsp freshly chopped parsley
good squeeze lemon juice
4 tbsp olive oil
Shape into fat rounds on a floured board, and fry in oil until browned on both sides and around the edges, because these are thick burgers. Test for to make sure they are ready, by pressing with a finger. The burgers should be springy but firm for cooked through.
For the sauce, place spring onions, parsley and lemon juice in a blender and whizz. While the motor is still running add olive oil to give a smooth, bright green and irresistible sauce. Season with salt and freshly ground black pepper to taste. Halve buns and line with frilly leaves. Perch burgers on top of bottom half and spoon sauce over. Top with lid.
© Bord Bia