with crispy homemade chips
Pork burgers glazed in Guinness® paste and Cashel Blue® cheese coleslaw make up just some of the exciting elements in this vibrant and hearty meal.
Allergens
Tags
Brioche Buns
2 unit(s)
Irish Pork Mince
240 grams
Breadcrumbs
1 pack(s)
Cashel Blue® Cheese
60 grams
Coleslaw Mix
120 grams
Mayo
2 sachet(s)
Potatoes
600 grams
Guinness® Paste
40 grams
Tomato
1 unit(s)
Salt
to taste
Oil
to taste
Pepper
to taste
Butter
to taste
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
- Pop the chips onto a large (lined) baking tray. Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer.
- When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
- In a large bowl, combine the breadcrumbs, 2 tbsp water (per 2P) and ¼ tsp salt (per 2P), then add the mince.
- Season with pepper and mix together with your hands.
- Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, add the burgers and fry until browned on the outside and cooked through, 12-14 mins in total.
- Carefully turn them every 3-4 mins and lower the heat if needed. IMPORTANT: Brgers are cooked when no longer pink in the middle.
- Add the Guinness® stock paste and a knob of butter to the pan and cook for 1-2 mins.
- Toss the Burgers and coat with the glaze.
- Remove from heat and cover to keep warm.
- Pop the buns into the oven to warm, 2-3 mins.
- While the buns warm, add the coleslaw mix and mayo to a bowl and mix until combined.
- Crumble in the Cashel Blue® cheese (leave out if you prefer), mix and season with salt and pepper.
- Thinly slice the tomato.
- Remove the buns from the oven, top with the glazed burgers, a few tomato slices and then the coleslaw.
- Serve with chips alongside.
3923
kJ
Energy (kJ)
938
kcal
Energy (kcal)
35.5
g
Fat
13.4
g
of which saturates
112
g
Carbohydrate
16.8
g
of which sugars
9.8
g
Dietary Fiber
43.6
g
Protein
0
mg
Cholesterol
3.95
g
Salt
with sweet potato wedges and tomato salad