Here you can watch our co-founder, Tom, show you how to cook your St Paddy’s Day DIY burger kit.
First off, set our oven and grill to 200 degrees celsius.
Now we’re going to get a bit technical for a second but we swear it’s worth it – and fun. Find a glass that can hold the whole can (440ml). Check your Guinness is cold then crack the ring pull, wait five seconds, and turn the can a full 180° so it’s completely upside down and pouring Guinness straight into the bottom of the glass. Wait until the Guinness is about to touch the lip of the can then start lifting the can so it stays just above the liquid until it’s all in the glass. Then watch the surge and wait for the magic to happen.
Drain the Guinness candied bacon and place on a greaseproof lined baking tray and keep to one side.
Take the lid off the rosemary chip colcannon and bake in the oven for 30 mins. After 20 mins put the bacon in the same oven and cook for 10 mins. This way the colcannon and bacon will be ready to come out of the oven at the same time.
When you’re close to serving, heat the beef & Guinness gravy on the hob for a few mins on a low heat, or microwave in its container for 90 seconds.
When the bacon goes in the oven get a heavy based frying pan on a high heat (don’t add oil, the burger’s got enough fat) – you might want to open some windows as it’s going to get smoky.
Add patties to frying pan. Press down gently on the beef to get a good sear and season liberally with salt and pepper. Cook patties to your preference – it’s hard to gauge exact timings as cooking equipment varies – but five and a half minutes on each side should give you a ‘well done’ cooked through burger, work back from that for a pinker patty.
Once flipped, season liberally on the cooked side and a handful of cheese to each patty. Cook for the remaining time in the pan and then finish off the burgers and cheese by melting under the grill.
Leave the burgers to rest for a couple of minutes.
Once your colcannon is cooked season well with rosemary salt and pour over a decent glug of hot gravy.
Lightly toast the inside of the buns under the grill and start building your burgers. The left over hot gravy gets poured over your burgers. Enjoy.