Gingergirl: ‘You don’t have to wait for the summer for this bbq treat’

Helen Keown


Helen Keown

Gingergirl says that extra lean mince makes the best burgers
Welcome to all about food. Here’s a firm favourite. Enjoy!

Welcome to all about food. Here’s a firm favourite. Enjoy!

Ask gingergirl

Hi gingergirl,

I’m looking for a really tasty burger recipe, the type you get in an American diner. Do you have any suggestions?

Many thanks,

Mike, Raheen

Hello Mike,

I just adore home-made burgers, they have to be in my top three favourite treats. I find extra lean mince makes the best burgers and I do like to make my burgers really thick and slightly pink in the middle.

As I’ve mentioned before, I use my barbeque throughout the year (let’s face it, it’s pointless hoping for a few nice days in Summer).

If you don’t fancy pulling out the barbeque a griddle pan works well to get that fantastic chargrilled flavour. You’ll pick up a cast iron griddle pan in any good kitchen shop.

Gingergirl’s best home-made burgers

2lbs of good quality minced beef

2 medium onions finely chopped

2 free range eggs

2 handfuls of breadcrumbs

1 tablespoon of fresh rosemary finely chopped

1 heaped teaspoon of dijon mustard

Salt and black pepper

In a large bowl combine all the ingredients, the easiest way to do this is to use your hands! Ensure that the mixture is well combined. Divide the mix into four, roll each quarter into a ball and pat gently to ensure you have a flat even surface for the griddle. Chill the burgers in the fridge for twenty minutes to help ensure they keep their shape. Heat your griddle pan and brush a little oil onto each burger, cook the burgers for approximately five - eight minutes on each side turning the burgers gently with a spatula.

Once the burgers are cooked, remove from the griddle, turn off the heat and place your burger buns onto the griddle to soften and absorb some of the meaty flavours. Serve with sliced gherkins, cheddar cheese, tomato salsa (see below) and of course a big dollop of ketchup for that all American experience!

And finally

Tomato salsa.

6 tomatoes, deseeded and finely chopped

½ cucumber peeled and finely diced

½ red onion finely diced

½ clove of garlic finely chopped

1 tablespoon of fresh parsley chopped

2 tablespoons of balsamic vinegar

8 tablespoons of olive oil

Salt and fresh black pepper

The slowest part of this recipe is the preparation, once this is done simply mix all the ingredients together and season to taste. This salsa is also great with grilled fish and chicken.

Contact gingergirl


Gingergirl aka Helen Keown is an artisan food producer who produces a range of handmade luxury jams, preserves and chutney’s made from local, seasonal or organic ingredients. Helen’s produce is available nationwide from independent food emporiums and is also available at selected food delis across Europe.

Letters to ‘gingergirl’ c/o The Limerick Leader, 54 O’Connell St. Limerick.

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