Main courses
Pesto Walnut Burger with Vintage Cheddar
Ingredients
- 300-360g ground beef
- Kerrygold Vintage Cheddar, sliced
- Kerrygold Original Irish Butter, for spreading
- 4-6 tbsp basil pesto
- 80g walnut kernels
- Salt & Freshly Ground Pepper
- 1 handful arugula
- 4 tbsp crème fraiche
- 1 clove of garlic
- 1 tsp chives
Directions
1. Prepare the grill to approximately 220 degrees of indirect and direct heat.
2. Season the ground beef with salt and pepper and shape each patty to the diameter of two burger buns. That should be approximately 150g-180g per patty.
3. Mix the creme fraiche with salt, pepper, garlic and chives and set aside.
4. Cut the burger buns open and spread with softened butter. Toast the cut sides on the grill for a few seconds and set aside.
5. First sear the burger meat from one side for 2-3 minutes and then turn it over and place two slices of vintage cheddar cheese on each. After another 2 minutes, place the patties with the cheese in the indirect heat area and cook until the desired doneness.
6. Meanwhile, prepare the burger assembly. Roughly chop the walnut kernels. Place some of the creme fraiche on the burger bun halves then the basil pesto.
7. Place some more rocket on the bottom half followed by the patty and the cheese. Add a dash of pesto to the cheese and then the walnuts to taste. Place the lid on the burger and serve.
2. Season the ground beef with salt and pepper and shape each patty to the diameter of two burger buns. That should be approximately 150g-180g per patty.
3. Mix the creme fraiche with salt, pepper, garlic and chives and set aside.
4. Cut the burger buns open and spread with softened butter. Toast the cut sides on the grill for a few seconds and set aside.
5. First sear the burger meat from one side for 2-3 minutes and then turn it over and place two slices of vintage cheddar cheese on each. After another 2 minutes, place the patties with the cheese in the indirect heat area and cook until the desired doneness.
6. Meanwhile, prepare the burger assembly. Roughly chop the walnut kernels. Place some of the creme fraiche on the burger bun halves then the basil pesto.
7. Place some more rocket on the bottom half followed by the patty and the cheese. Add a dash of pesto to the cheese and then the walnuts to taste. Place the lid on the burger and serve.
