This is my first Kerrygold monthly challenge post; but it won't be my last. I have always been a huge fan of Kerrygold Irish style butter, and though I knew they also sold cheese, I had never had an occasion to cook with it. That is all about to change with the monthly challenges. Each month I will be sent different products to work with and a theme. My job is to create an amazing recipe from whatever I am sent.
This month we are celebrating summer with an outdoor BBQ and the challenge is to create a drool worthy burger featuring Kerrygold cheese. I put my thinking cap on and decided I would take the classic Irish dish, Corned Beef & Cabbage and turn it into an Irish themed burger. Crazy you say? This burger is delicious and darn-near foolproof.
After discussing with a local chef I decided to use a mixture of brisket and a fatty piece of chuck as my base, guaranteeing a juicy & flavorful burger. I buy my meat from a local butcher and grind it myself so I know exactly what I'm getting. I topped the burgers with a a thick slab of Kerrygold Dubliner cheese, a homemade tangy vinegar coleslaw, and a slightly spicy mustard. Aged for 12 months, the Dubliner cheese has the elements of a mature cheddar, and the piquant bite of aged Parmesan. It melts well and completely rounded out the burger.
The Irish Burger
For the Burger
Equal parts chuck & brisket
Kerrygold Dubliner Cheese, cut into pieces
sesame burger buns
spicy Irish mustard
Form meat into 1/3 lb patties and generously season with salt and pepper.
For the Coleslaw
1.5 cups white cabbage, sliced thin
1.5 cups purple cabbage, sliced thin
2 medium sized carrots, grated
1 apple, grated
2 tbsp flat leaf parsley, chopped
1 tbsp celery leaves, minced
1 tbsp olive oil
2 tsp apple cider vinegar
2 tsp Irish mustard (or whole grain mustard)
1-2 tsp honey, melted
1/4 tsp coarse ground black pepper
salt to taste
In a bowl, mix the cabbage, carrots, apple, parsley and celery leaves. In a smaller bowl, whisk together the oil, cider vinegar, mustard, black pepper, and honey.
Pour the vinaigrette over the dry ingredients and toss until evenly coated.
Putting it all together
Grill burger patties until desired doneness. I like my bugers medium rare. Add cheese during the last 2 minutes of grilling and allow to melt.
Remove from grill and let burger rest slightly. Spread one side of bun with spicy mustard. Add burger and top with a heaping portion of coleslaw.
I received products for recipe development purposes but all opinions are my own.