Kevin’s Classic Beef Burger With Read Onion Marmalade

Chef Kevin Dundon Ireland

Kevin Dundon – Featured chef

About Kevin: 

Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin and his wife Catherine. It is now considered to be one of Ireland’s Premier Hotels & Restaurant. Kevin oversee a cookery school at the hotel which is already recognized as one of the most respected in the country.

Kevin has steadily built his media profile and has appeared on numerous TV channels including ESPN Cable, CBC (Live) Canada, UKtv Great Food Live, BBC1s Saturday Kitchen, RTE (Live) the Today Show, TV3, Utv as both Chef and panellist. He is also a regular on Irish radio. His nine part prime time Cookery Show–Modern Irish Food with Kevin Dundon aired on both RTE1 Ireland and PBS in the US and was nominated for three American Taste TV awards, the highest awards for the Lifestyle Entertainment Industry in the US.

Recipe from Kevin Dundon, owner and Executive Chef of Dunbrody House in Wexford, Ireland.

For the burgers


1 ½lb/700g Lean Minced beef

2 Spring Onions

2 cloves Garlic

2ozs/50g breadcrumbs

2ozs/50g Wexford Vintage Cheddar (grated)

1 large egg

4 – 6 Slices Wexford Cheddar

6 Slices Streaky Bacon (grilled)

2 Tomatoes

1-2 dessertspoons freshly chopped herbs (parsley, thyme etc)


Pinch Cinnamon

1 dessert spoon Tomato ketchup or Sweet chilli jam (optional)

1 tbsp Olive Oil

Mixed Salad Leaves

Carmelized Onion Bread Rolls to Serve


Preheat the barbecue. Put the minced beef into a large mixing bowl and add in the finely diced onions and garlic. Mix in the breadcrumbs, grated cheese and chopped parsley together with the tomato ketchup and add a pinch of cinnamon. Season the mixture with a little salt and pepper. Add in the egg and mash the mixture together with your hands using the egg as a binding agent.

Divide the mixture into 8-9 pieces and using a little plain flour shape them into your desired shapes about ½ inch thick. Allow to rest in the fridge for at least 30 minutes. Brush the burgers with a little oil to prevent them from sticking to the barbecue, cook on each side for 4-5 minutes.

You can cook the burgers in their entirety on the barbecue or transfer the burgers to a baking sheet and put them into the preheated oven for 8–10 minutes until they are fully cooked. In the meantime drizzle the halved bread rolls with olive oil and toast lightly on the barbecue. Immediately add the burgers, cheese slices and build your own burger adding the tomatoes, streaky bacon and mixed salad leaves as required.

Red Onion Marmalade:


4 Red Onions

50g Brown Sugar

50mls Red Wine

50mls Red Wine Vinegar


Thinly slice your red onions and sauté off over a moderate heat. When they are nicely browned, add in some brown sugar and allow to caramelize. Add red wine and red wine vinegar and allow to cook out to a sticky consistency.

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