by Kevin Dundon
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Serves: 4 people
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1 tbsp Cider Vinegar
1 clove Garlic
3 tbsp Honey
2 medium Onion
100 g Streaky Bacon
, finely chopped
1 tbsp Sunflower Oil
4 medium SuperValu Fresh Irish Macroom Buff alo Burgers
100 ml White Wine
- Preheat the barbecue to medium or until the charcoal ashes turn white. In the meantime, prepare the bacon and onion jam: in a saucepan, over high heat, drizzle some oil and add the bacon pieces. Cook for 2 minutes until well coloured, add the onions and continue to cook for 5-6 minutes, continuously stirring.
- Add the honey, garlic, cider vinegar, white wine and bring to simmer. Drop the heat to low and simmer until the mixture achieves a syrupy texture. Remove from the heat and set aside. Next, flatten the burgers.
- Once the ashes on the charcoal barbecue turn white, oil the barbecue ridges, or drizzle some oil on a griddle pan and add the burgers. Cook on each side for 2-4 minutes until cooked through. Add the slices of Gubbeen Farmhouse cheese and allow them to start melting for 30 seconds.
- Drizzle the halved brioche buns with oil and toast on the barbecue for a minute. Build your burgers by adding the salad leaves, cooked burgers, bacon and onion jam and gherkins to the brioche buns.