Black Pudding Burger
Makes 4 big burgers
I got this recipe from Clonakilty, and it has been a firm favourite ever since.
The black pudding adds a little extra fat for juiciness and the most wonderful flavour and seasoning. Very quick and easy to make, foolproof and utterly delectable.
Just the smell of the burgers cooking will have your mouth watering.
500g beef mince
200g black pudding (a little more or a little less is fine)
1 red onion, very finely chopped
Tomato, lettuce, onion
• With a knife, slice up the black pudding. Using your fingers, break it into smaller pieces.
• Gently mix together the black pudding, beef mince and red onion.
• Mould into four evenly-sized patties. Cover well in cling film and chill for 20 minutes. This will help hold the burger together.
• Pan fry or grill the burgers until cooked through.
• Serve on a toasted bun with all the trimmings.
My Favourite Toppings for the Clonakilty Black Pudding Burgers:
• Bacon and blue cheese: I use grilled Clonakilty rashers and Cashel Blue cheese.
• Pickled cucumber: Thinly slice one large cucumber, cover with ½ cup white wine vinegar, 2 teaspoons sugar, 1 teaspoon salt, 1 teaspoon mustard seeds, 1 clove peeled garlic, 1 bay leaf, 2 tablespoons fresh dill. Bring to the boil, allow to cool and serve.
• Pickled or roasted beetroot: Grate fresh, peeled raw beetroot and cover generously with balsamic vinegar and season with salt and pepper. Add a few fresh rosemary sprigs. Allow this to 'pickle' for about 20 minutes.
• Blue cheese mayonnaise: Mash together 4 tablespoons of mayonnaise, 1 tablespoon of blue cheese, 1 clove crushed garlic and black pepper.
• Horseradish creme fraiche: Mix 4 tablespoons of creme fraiche with 1 tablespoon of horseradish sauce, a good squeeze of lemon, 1 clove crushed garlic and salt and pepper.
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