In my house a dinner that is always appreciated, any time of the year, is a home-made burger with home-made potato wedges. So simple to make and yet this dish can be something quite delicious. I've been using the same burger mix for years so when I wanted to vary my recipe a little I decided to see what ingredients I could substitute with others. I had an idea for my burger mix but was unsure, until I tried it, whether or not it would work. Breadcrumbs can be useful for helping to bind a burger mix together but I decided to try out some crushed crisps, in place of the breadcrumbs, and they seemed to do the trick. My crisp of choice was Keogh's, using their Dubliner Cheese & Onion variety. The crushed crisps not only helped to bind the burger but also the flavour from the crisp enhanced the seasoning of the mix. I have mentioned here before about my love of crisps and as an avid crisp eater I'm always keen to sample new brands, especially when they are Irish. One of the latest crisps on the block are from the Co. Dublin based potato farmers Keoghs, and they certainly have brought to market a superb product. Keogh's crisps are available to buy on-line and are an example of another wonderful quality product, flying the flag for Ireland worldwide. To add another dimension to this burger, I've added a piece of creamy Irish Cooleeney cheese, to the centre of each of the raw burger patties. The cheese then melts, while the burger is being cooked, adding a succulent moistness to the finished burger.
few sprigs of fresh flat leaf parsley & chives
1 large egg, preferably free-range or organic