450g/1 lb good-quality minced beef
35g Keoghs Dubliner Cheese & Onion Crisps
Few sprigs of fresh flat leaf parsley & chives
2 teaspoons Dijon mustard
1 teasp smoked paprika
1 large egg, preferably free-range or organic
Sea salt and freshly ground black pepper
100g Cooleeney Cheese
4 burger baps
Preheat the oven to 180 ̊C/ 350 ̊F/ Gas 4.
Wrap the crisps in a plastic bag and smash up until fine, breaking up any big bits with your hands, and put them into a large bowl.
Finely chop the parsley and chives. Add the herbs, mustard, smoked paprika and minced beef to the bowl. Crack in the egg and add a good pinch of salt and pepper. With clean hands, scrunch and mix everything up well.
Divide into four portions, then, using wet hands, shape into patties that are 2.5cm (1in) thick. Cut the Cooleeney cheese into four even-sized pieces. Make a deep indentation in the middle of each patty and push in a piece of the cheese, pushing the beef back around the mixture so that it is well sealed. Chill for at least 1 hour or up to 24 hours until ready to cook
Add to an oven-proof pan and cook for 5 minutes on each side then place in the oven for 15mins or until the burger is completely cooked through.
To serve, toast the cut sides of the baps on the grill rack and place on warmed plates. Cover one side with a large dollop of ketchup, some lettuce, sliced tomatoes then the burger and top with some fried onions. Then sandwich it all together. Enjoy!