• 1 burger bun
  • 1 tbsp Kerrygold Butter
  • 2 onions
  • 2 tbsp flour
  • 2 egg yolks, whisked
  • 1/2 pack Kerrygold Original Irish Butter, for frying
  • 150g minced beef
  • Salt & Pepper
  • Kerrygold Vintage Cheddar, sliced
  • 3 slices bacon
  • 1 handful baby spinach
  • 2 tbsp mayonnaise
  • 1 tsp paprika powder
  • 1/2 tsp dried jalapenos or chilli flakes


1. Preheat the grill for direct and indirect heat to approximately 200 degrees celsius.

2. Cut the burger buns in half and spread both slides with Kerrygold butter. Toast the cut surface for 30 seconds on the hot grill and set aside.

3. Peel the onions and cut them into rings. Pour the flour into a bowl and the beaten egg into another bowl. Roll the onions in the flour, then mix in the egg yolk.

4. Heat the butter in a cast-iron pan or pot and briefly fry the onions. Remove with a slotted spoon and drain on a kitchen towel. Keep warm until ready to use.

5. Reason the ground beef with salt and pepper then mix and form into patties by hand according to the size of the burger buns.

6. Roast the patty over the direct heat for about 2 minutes on one side and then the other. After turning place slices of Vintage Cheddar on the patty and grill for a further 2-3 minutes. Once time has elapsed, cook the patty in the indirect heat area as well. The bacon can be grilled until crispy.

7. Meanwhile, mix the mayonnaise with the paprika powder and the jalapenos or chilli flakes.

8. Spread the buns with the mayonnaise mix and then place the baby spinach leaves, bacon, burger patty with the melted cheese and then the fried onions on top. Place the top of the bun on the burger and serve.

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