Cheese burgers with soda bread baps
Young Cook Finalist Recipe
- Mrs Linda Elmore
- Focus School, Newry Campus
- Key Stage 3
- 500g Northern Ireland minced beef
- 1tbsp oil
- 2 red onions, finely chopped
- 1tbsp Dijon mustard
- 1tbsp Worcestershire sauce
- 1 large egg
- Small handful of breadcrumbs
- Salt and pepper
- 60g Northern Ireland cheddar cheese
- Little gem lettuce
- Tomatoes, sliced
- Garlic sauce
- Soda baps:
- 120g wholemeal flour
- 250g strong white flour
- 1 large egg
- 1tsp bicarbonate of soda
- 350ml Northern Ireland buttermilk
- 2tbsp oats
- For the soda baps, pre–heat the oven to 200ºC and lightly oil a baking sheet.
- In a mixing bowl, combine together flours and bicarbonate of soda and make a well. Mix buttermilk and egg and whisk to combine together. Pour the mix into the well and mix together with a wooden spoon and until you have a dough.
- Form six palm–sized buns, place on a baking sheet and sprinkle with oats. Cook in the oven for 40 minutes. Remove from the oven and set on a wire rack to cool completely.
- While the buns are cooking, fry the red onion in a frying pan with a little oil over a medium heat and cook gently for about 8 minutes until soften right down. Set aside to cool completely.
- In a mixing bowl, combine the mince, mustard, Worcestershire sauce, egg, breadcrumbs and cooked onion, and season with a little salt and pepper. Form and the meat mix into six burger patties.
- Place a frying pan over a high heat and add oil. Fry burgers for 4 to 5 minutes each side until they are cooked all the way through. When you turn the burgers on the pan, add a slice of cheese to each one.
- To serve, split the baps and fill with lettuce leaves, slice tomatoes, the burger and a good dollop of garlic sauce.