Ierse biefstuk burgers met sticky uienmarmelade

Van fijngehakte bavette, op smaak gemaakt met knoflook en lente-uitjes, maak je hamburgers. Deze stijlvolle burger kan in de pan worden gebakken of natuurlijk op de barbecue, en smaakt heerlijk op een broodje met een hartigzoete sticky uienmarmelade.

4 personen

Ingrediënten

For the steak

  • 700 g Irish bavette or rib steak, very finely chopped (with about 10% fat)
  • 4 tbsp chopped onion
  • 2 garlic cloves, very finely chopped
  • 4 tbsp very finely chopped spring onions
  • 4 tablespoons beaten egg

Serve

  • 4 ciabatta buns, halved
  • 4 tbsp mayonnaise
  • 1 little gem lettuce, trimmed and broken into leaves
  • 4 square slices of vintage Cheddar cheese (like Dubliner)
  • Onion, thinly sliced
  • 4 heaping tablespoons of onion marmalade
  • Sea salt and freshly ground black pepper

WHY IRISH BEEF?
Irish beef steaks are a gift for any dish. Irish cows graze outside for most of the year. All that fresh grass and plenty of exercise makes for tender meat with an intense meaty flavor.

For the steak

  • 700 g Irish bavette or rib steak, very finely chopped (with about 10% fat)
  • 4 tbsp chopped onion
  • 2 garlic cloves, very finely chopped
  • 4 tbsp very finely chopped spring onions
  • 4 tablespoons beaten egg

Serve

  • 4 ciabatta buns, halved
  • 4 tbsp mayonnaise
  • 1 little gem lettuce, trimmed and broken into leaves
  • 4 square slices of vintage Cheddar cheese (like Dubliner)
  • Onion, thinly sliced
  • 4 heaping tablespoons of onion marmalade
  • Sea salt and freshly ground black pepper

WHY IRISH BEEF?
Irish beef steaks are a gift for any dish. Irish cows graze outside for most of the year. All that fresh grass and plenty of exercise makes for tender meat with an intense meaty flavor.

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Procedure

  1. To make the burgers, place the minced meat in a bowl with the onion, garlic, spring onions and egg. Mix until well combined and season to taste, then form into 4 equal burgers. Cover and chill until needed.
  2. If you’re using a charcoal barbecue, light it up 30 minutes before you want to start cooking. For a gas barbecue, 10 minutes in advance. If you’re using a skillet, put it on high heat until it’s very hot.
  3. Sear the burgers for 2 minutes on each side, then cook for an additional 5 minutes on each side for medium-rare or longer if you want the burgers more well done. When they have the desired doneness, let them rest for a few minutes.
  4. Meanwhile, toast the halves of the ciabatta buns until they have nice grill marks.
  5. Spread the bottom half of the ciabatta buns with mayonnaise. Top with some lettuce, a slice of cheddar cheese and onion rings.
  6. Then, place a burger on each bun and place them on preheated plates.
  7. Put a heaping tablespoon of onion marmalade on top of each burger and place the top half of the bun on top to serve.
copy text

Procedure

  1. To make the burgers, place the minced meat in a bowl with the onion, garlic, spring onions and egg. Mix until well combined and season to taste, then form into 4 equal burgers. Cover and chill until needed.
  2. If you’re using a charcoal barbecue, light it up 30 minutes before you want to start cooking. For a gas barbecue, 10 minutes in advance. If you’re using a skillet, put it on high heat until it’s very hot.
  3. Sear the burgers for 2 minutes on each side, then cook for an additional 5 minutes on each side for medium-rare or longer if you want the burgers more well done. When they have the desired doneness, let them rest for a few minutes.
  4. Meanwhile, toast the halves of the ciabatta buns until they have nice grill marks.
  5. Spread the bottom half of the ciabatta buns with mayonnaise. Top with some lettuce, a slice of cheddar cheese and onion rings.
  6. Then, place a burger on each bun and place them on preheated plates.
  7. Put a heaping tablespoon of onion marmalade on top of each burger and place the top half of the bun on top to serve.