Irish BBQ events are driven more by drinking and less by weather. They are driven even less again by food. When somebody plans a barbecue more than six hours in advance they are either a hopeless optimist or inviting you to a drinking session. It’s usually the latter.
Have a BBQ early in the day when you can enjoy the weather. Not sundown when Irish temperatures fall with the sun.
Here is a recipe for home made burgers:
For 2 Burgers (adjust accordingly)
175g Steak Mince
One slice of bread (for breadcrumbs)
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1 teaspoon dijon mustard
Salt and pepper to taste.
Put the bread, herbs, seasoning, onion and mustard in the blender and whiz it up. Beat the egg and add to the meat. Add in your herb and breadcrumb mix. Mix well together. Make into burger patties. Tip: Use the inside of a soup ladle for this. Store in the fridge to set for 30mins.
Tip: You have to have the right mix of egg and breadcrumbs for this to set properly, not normally a big issue on a frying pan but on a BBQ you need to be careful. If they are too loose an idea may be to give the burgers a quick fry before transferring to the BBQ.