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Posh cheeseburger

So after returning from a trip away, and facing an empty fridge (except for 2kg of artisan cheese I had brought home from Cork!), I was at a loss for what to cook for dinner.  A few new season spudz, dried wild mushrooms in the pantry and free-range minced beef in the freezer.  It was going to have to be burgers and mash, comforting sleepy sofa food. 

I stuffed the burgers with delicious Gubbeen Oak Smoked Cheese, and made a basic bechamel, white sauce with a hint of garlic & wild mushrooms.  The quinoa fried onion rings add a crunchy texture  (although be careful if you`re a wearer of dentures, as my unfortunate eating companion discovered)

Sorry J 🙂 !!!

BURGERS  (makes 2 generously)

500g free-range/organic minced beef

1 small free-range egg

1 small red onion finely chopped

1/2 tsp fine seasalt

 freshly milled black pepper

1 tablespoon  tomato relish/chutney

2 ounces of Oak Smoked Gubbeen Cheese

  • Lightly saute the onions in a little olive oil over a gentle heat for 2-3 mins.
  • Mix all the other ingredients by hand in a bowl.  Add the onions & keeping your hand wet with water shape into balls.
  • With one finger place the cubed cheese in the middle & reshape into 2 burgers.
  • Place in the fridge for an hour or two. (If you`re pressed for time, place in the freezer for a half hour)
  • Heat a frying pan till smoking with a little vegetable oil
  • Sear the burgers quickly for 30 seconds each side & place in an ovenproof tray.
  • Place in the oven for 30-40 mins.  Peel & cook spudz while waiting.



400 ml milk

Half an onion & a few black peppercorns                                             

A Bay leaf

1 small whole garlic clove

Roux: 1 Tblsp of flour & 1 Tsp melted butter

pinch of Maldon smoked seasalt & white pepper

A few dried mushrooms (remember they swell when reconstituted in water!)

  • Place the milk on gentle simmer with all the ingredients except flour, butter & mushrooms & simmer for 10 mins. Leave to infuse after you have turned off the heat.
  • Reconstitute the dried mushrooms in enough warm water to cover. Leave for 20 mins.
  • Make the roux by melting the butter then adding the  flour, mixing well.
  • In a seperate saucepan gently cook out the roux for a min or two, and add the strained milk slowly whisking all the time.
  • Squeeze the excess water from the mushrooms and add to the sauce. Cook gently for another 5 minutes.
  • Adjust seasoning & serve with the creamy buttered mash & melting burger
  • Enjoy!