These beef burgers have great flavour and texture. About 10% fat is ideal in the minced beef to give good moisture. There are two great cheeses is this recipe and I have been lucky to see each being made. The Dubliner is actually made in Cork, and I visited the Bandon Vale creamery a while back and enjoyed meeting the producers. For parmesan, you will not do better than Simply Better 30-month matured Parmigiana Reggiano, which I saw being made when we visited the Emilia Romagna area of Italy. This is where they also make wonderful balsamic vinegar and parma ham. Look out for the PGI label, a Protected Geographical Indicator showing where the food is produced. Only food produced in the region is allowed use this label.

The twins love this Mexican corn on the cob and it works well with the burgers. It is also a nice vegetarian dish. All we need now is some sun.

Happy cooking,

Neven

Mega beef burger

Serves four

One red pepper

900g (2lb) lean minced beef

1 onion, finely chopped

1 tbsp sweet chilli sauce

One egg, beaten

1 tbsp freshly grated Parmesan

25g (1oz) fresh white breadcrumbs

1 tsp chopped fresh thyme

1 tbsp chopped fresh flat-leaf parsley

1 tsp Dijon mustard

2 tbsp olive oil or Irish Rapeseed oil

Four slices cheddar cheese (such as Dubliner)

One red onion, thinly sliced

Four brioche or bla buns, split in half

25g (1oz) rocket

Two ripe vine tomatoes, sliced

4 tbsp mayonnaise

Sea salt and freshly ground black pepper

Tomato relish, to serve

  • 1 Preheat the oven to 220°C, (425°F/gas mark seven). Place the pepper on a baking sheet and roast for 20-25 minutes or until the skin is blackened and blistered and the flesh has softened. Once it is cool enough to handle, peel away the skin and discard with the stalks and seeds, then finely dice the flesh.
  • 2 Place the diced red pepper in a bowl with the minced beef, onion, sweet chilli sauce, egg, Parmesan, breadcrumbs, herbs and mustard. Season to taste and divide into four even-sized portions. Then, using slightly wetted hands, shape into patties that are about 2.5cm (1in) thick. Cover and chill for at least 15 minutes and up to one hour to allow the burgers to firm up.
  • 3 Preheat the grill. Heat the olive oil in a large frying pan and cook the burgers for four to five minutes on each side for medium, or give them another couple of minutes if you prefer your burgers more well done. Transfer to a warm plate and place a cheese slice on top of each one, then leave to rest.
  • 4 Add the red onion to the frying pan and sauté for five minutes until softened and lightly coloured around the edges. Arrange the split hamburger buns on a grill rack and toast under the grill.
  • 5 Arrange the bottoms of the toasted buns on warmed serving plates and cover with the rocket and tomato slices, then place a cheese-topped burger on each one. Scatter over the sautéed red onion and smear the tops of the toasted buns with the mayonnaise and place on top. Serve with the tomato relish on the side with the Mexican sweetcorn.

    • Mexican corn on the cob

    Serves four

    Four fresh corn on the cobs

    Olive oil, for drizzling

    150ml (1/4 pint) mayonnaise

    100g (4oz) freshly grated Parmesan cheese

    Sea salt and freshly ground black pepper

    Lime wedges, to garnish

  • 1 To prepare the sweetcorn, remove the husks and all the silky strings, then trim down each corn on the cob and cut in half. Steam until tender, then drizzle with olive oil.
  • 2 Heat a ridged cast-iron griddle pan until smoking hot. Season with mayonnaise with salt and pepper and set aside until needed. Char the sweetcorn for six to eight minutes, turning regularly with a tongs.
  • 3 Once each piece is nicely marked immediately smear with mayonnaise and then roll in the Parmesan. Garnish with lime wedges and serve at once.