Friday, 10 January 2014

Burgers With Goats' Cheese

Formerly of The English Market, Iago opened up a shiny new store on Prince's Street just before Christmas. I popped in yesterday and picked up a small log of goats' cheese for €1.95. Bargain.

When I lived in Dublin I would get a burger topped with goats' cheese whenever I was in Jo Burger, and as soon as I saw the cheese I knew that's what I would make for dinner tonight. The recipe below makes four burgers, and serves two low-carb people. If you're a carb-eater and want to have burger buns/fries, one burger will be enough per person.


1 lb Minced steak
1 Egg
2 Tablespoons of almond flour
Salt & black pepper

100g Goats' Cheese

10 Asparagus Spears
200g Spinach Leaves


1. Put the asparagus and spinach on to steam. You'll want to steam them for about 15 minutes so you can pretty much forget about them while you're getting the burgers ready.

2. Mix the beef, egg, almond flour, salt & pepper together in a bowl. The egg and almond flour will help the burger to bind well and stay together.

3. Use your hands to form the mixture into a ball, half it, and half it again. Each quarter will now make a good-size burger.

4. Form each quarter into a ball by rolling it in your palms, then flattening the ball between your hands.

5. Spread the four burger patties out on a grill tray, and use your finger to make a small dent in the middle of each one. Don't go right through the meat, just make a small dent. This stops the burger from swelling up in the middle and allows them to cook through evenly.

6. Put the burgers until a medium-heat grill for about 6 minutes each side for a slightly pink centre.

7. Once the spinach has wilted and the asparagus is tender, take it off the heat and allow to stand.

8. Once the burgers are cooked, flip them back over to the side you cooked first, and sprinkle some goats' cheese on the centre of each burger.
Goats' cheese is great to put under the grill as it doesn't drip everywhere when it melts. Give it another minute or so, until the cheese starts to brown slightly.

9. Serve immediately.

Pro Tip: Ballymaloe Relish is the perfect sauce to have with these burgers.

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