Crispy Crunch Irish Burgers

The sun is pooping out today so I thought why not enjoy a burger with Ireland in mind. It didn’t take long to think about how I wanted to enjoy my first burger of the season. Although not quite ready to fire up the grill, I simply grilled them inside on my favorite of all skillet, the cast iron monster I named Blacky. I love this pan, and using it gives the potatoes a great crispy crust to enjoy. Of course, any skillet will do but dig deep and see if you can find that old cast iron pan you know yo have somewhere but haven’t seen in ages.

“Bangers and Mashed” Burgers
Although technically Bangers and Mashed is a recipe using mashed potatoes and either beef or pork as the meat, why not combine the two and enjoy an imaginative take on comfort cuisine?

1/2 pound potatoes, grated
1/2 pound ground pork
1/2 pound ground beef
1 tablespoon dried chives
1/2 teaspoon grated lemon zest
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
Pinch dried, crushed thyme
Pinch dried marjoram
4 toasted English muffins

In a large bowl, add the pork, beef, chives, lemon zest, peppers, thyme and marjoram and mix well. Make into 4 patties. Coat the outside of each burger with the grated potato. Over medium-high heat, in a large skillet, add the burger and cook on each side about 3-4 minutes, or until the potato crust begins to brown. Turn and cover. Reduce heat to medium-low and continue cooking until burger is well done*. Now for those of you who wish to have a burger other than well done, simply grill over medium-high heat to your desired doneness. I just happen to love these burgers cooked through.
Remove and served on toasted English muffins. top with Cheddar cheese if you wish or some Dubliner Cheese.

*Do not attempt to cook this burger outdoors on your grill. the potato crust will just fall off.