Recipe courtesy of Bord Bia


  • 675g Minced beef
  • 1 Mild red chilli seeded and finely chopped
  • 1 clove of garlic crushed
  • 1 Small onion grated
  • 2tbsp Double cream
  • 1tbsp Flat leaf parsley freshly chopped
  • 4 Sesame bread rolls or baps halved
  • 2 Tomatoes thinly sliced
  • 50g Cheddar cheese cut into 4 matchbox shapes

For the lettuce mayonnaise

  • 2tbsp Mayonnaise
  • 50g Iceberg lettuce finely shredded
  • 25g Cocktail gherkins finely chopped
  • 2tbsp Onion finely chopped
  • 1tsp Dijon mustard
  • Sea salt and freshly ground black pepper


  • STEP 1

    Place the minced beef in a food processor and add the chilli, garlic, onion, double cream and parsley. Season with a half a heaped teaspoon of salt and plenty of pepper, then blitz until the meat starts to hold together.

  • STEP 2

    Divide the mixture into four and shape around the cubes of Cheddar into 10cm flat discs, either by hand or pressing into a metal pastry cutter. Arrange on a flat plate, then cover loosely with clingfilm and chill for at least 1 hour to allow the mixture to firm up.

  • STEP 3

    Preheat the grill or a barbecue with medium-hot coals and cook the burgers for about 5 minutes on each side for medium.

  • STEP 4

    Meanwhile, place the mayonnaise in a bowl and mix in the lettuce, gherkins, onion and mustard. Season to taste and mix well to combine.

  • STEP 5

    Lightly toast the cut sides of the rolls under the grill or on the barbecue for 1-2 minutes. Cover the bottom half with a couple of slices of tomato and then sit the burger on top. Add a large spoonful of the lettuce mayonnaise to each one and cover with the top half of the bun. Serve immediately.