with homemade chips
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Brioche Buns
2 unit(s)
Irish Beef Rump
250 grams
Breadcrumbs
1 pack(s)
Ballymaloe Tomato Relish
1 pot(s)
Potatoes
600 grams
Aioli
1 sachet(s)
Tomato
2 unit(s)
Soy Sauce
1 sachet(s)
Cajun Spice Mix
2 sachet(s)
Scallion
2 unit(s)
Egg
1 unit(s)
Salt
to taste
Pepper
to taste
Oil
to taste
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then into 1cm wide chips (no need to peel).
- Pop the chips onto a lined baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- Cook on the top shelf until golden, 25-30 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
- Meanwhile, thinly slice the tomato.
- Trim and thinly slice the scallion.
- Mix the scallion with the aioli in a small bowl and set aside.
- Slice the beef into 1cm thick strips. Season the beef with soy sauce and Cajun spice.
- Place a large pan over high heat with a drizzle of oil.
- Once hot, add the beef strips and breadcrumbs and season with salt and pepper.
Fry until browned, 2-3 mins, shifting as they colour. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned. [If coated in sauce] Just before serving, toss them in the sauce to warm through. - Pop the buns into the oven to warm, 2-3 mins.
- To assemble the burgers, spread a spoonful of scallion aioli over each base bun.
- Add a few slices of tomato on top.
- Top with the beef and a generous dollop of Ballymaloe relish.
- Sandwich closed with the top bun.
- Serve with chips alongside.
4317
kJ
Energy (kJ)
1032
kcal
Energy (kcal)
38.6
g
Fat
10.4
g
of which saturates
124
g
Carbohydrate
19.1
g
of which sugars
9.7
g
Dietary Fiber
48.2
g
Protein
0
mg
Cholesterol
5.14
g
Salt
