Monday, May 6, 2013

StinkyBurgers and Slaw

The sun, it shone. All weekend.  All Bank Holiday weekend.  If you're not Irish, you've no idea how monumentally lifechanging this news is.  Basically, we've been in hibernation since the end of October, superglued to radiators, shivering under two duvets and thinking that a winter wardrobe was basically going to be a year-round wardrobe.  Nobody wants to grill burgers or make fresh crunchy slaw when you're wearing a fleece and thermals.  We celebrated the start of Summer by going to the Zoo and wandering around waving at all the animals.  Red Pandas are my absolute favourite and I'd kill to get a cuddle from a baby one.  I know it would probably bite my face off, but that doesn't stop me hoping... Instead, we called to our friends after the zoo where I was cuddled, kissed and drooled on by nine month old baby James.  He's far cuter than any red panda, believe me.  Once we eventually got home, it was dinnertime and we were starving.  It was a Bank Holiday Burger day and I decided to make some really tasty burgers and a crunchy, tangy cabbage & carrot slaw, inspired by a recent quick lunch in Leon in Spitalfields Market.

StinkyBurgers get their name from the delightfully aromatic smoked garlic and capers that I incorporate into my minced beef.  They're definitely not a first date burger, but who cares when they taste this good?  We had forgotten to buy buns for the burgers so I used some new gluten free wraps as a base which worked really well.


400g Beef Mince
1/2 small Red Onion, minced finely
2 cloves Smoked Garlic, grated
1 tbsp Capers, minced
1 tbsp Parsley, finely chopped
Salt & Pepper (about 1tsp of each)

Mix all of the ingredients together until really well combined.

Form into two burgers, about 2cm thick.  Cover and chill for 20 minutes to let the burgers firm up.

Heat a frying pan over a medium heat for 1 minute.  Remove the burgers from the fridge and fry for 7-8 minutes per side until cooked through.

Serve with lots of toppings and your favourite bun.  I layered ketchup, rocket, cucumber, tomato, Gruyere, more tomato & some pickles to make a huge stacked burger.

Crunchy Slaw

100g White Cabbage
100g Red Cabbage
2 Carrots
1 tbsp Creme Fraiche
1 tbsp Sour Cream
1 tbsp Mayonnaise
Salt & Pepper

Shred the cabbage & carrots finely, either by hand using a really sharp knife, or in your food processor.  Place into a large bowl.

Mix the sour cream, creme fraiche, mayonnaise, salt and pepper together in a bowl to make your dressing.  Check the seasoning and adjust to your own taste.

Pour the dressing over the shredded veggies, mix well and serve.


  1. You had me at stinky burgers Aoife! Lovely recipe. And indeed a monumental weekend for us Irish, glad I got to witness it :-)

  2. What you had sun? We are still hibernating in Donegal. No sun yet ÷-((. I'll have to keep this recipe for a while yet.