Irish Burger

For the Burger

Equal parts chuck & brisket

Kerrygold Dubliner Cheese, cut into pieces

vinegar coleslaw

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.