The Perfect Burger

  • Cook your burger straight from the fridge as it helps it keep its shape
  • Cook as they are or add a little cheese or relish to the centre 
  • Hollow out a small section, add your filling and replace the top
  • Season your burger with salt and pepper, these will form a flavoursome crust on the outside 
  • Whether cooking your burger on the BBQ or hob, make sure the pan or BBQ is HOT 
  • The heat will sear the surface of the burger, sealing in the succulent juices
  • Place your burger on the hot BBQ or pan and press it down slightly with a spatula to ensure the surface of the burger is in contact with the heat. Turn the heat down a little and cook for 3-4 minutes before turning
  • When the burger has browned on both sides, place a slice (or two!) of cheese on top and cover your pan or close the BBQ lid to finish off
  • As for toppings, it’s up to you. You can pile on lots of crispy lettuce, beef tomato, pickled cucumber, crispy bacon, grilled pineapple, sriracha mayo, chilli, the list is endless

A tasty addition to your Burger

What you need:

What you do:

Whisk Sriracha and mayonnaise together

Add 1 tsp lemon juice and pinch of salt to taste 

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Tom Barry

Tom Barry’s family farm is Baytown Park, Dunboyne, Co Meath. He is the third generation on the farm taking over from his late father, Thomas Barry in 2008 and keeps Hereford cross suckler cows as well as pedigree Hereford cows. Herefords are such a docile breed and as a part time farmer, with teenagers helping around the farm, it’s important to have a breed that’s easy to look after and handle. Tom’s farm is in the Green, Low-Carbon, Agri-Environment Scheme (GLAS) for the past 5 years, where frequently taking soil samples and the completion of a nutrient management plan are required.