Burger Tips

Cooking Burgers:

Cullens
1/4 Pounder Burgers

Burgers are always a winner on the BBQ, In Cullens we always have our award winning ¼ pounders, but if you fancy making your own burgers, keep it simple. Use good quality mince and don’t overcomplicate the flavour – maybe add a little bit of salt and pepper or for variety add a little bit of BBQ sauce or Sweet Chilli sauce to your mix.

Minced lamb also makes excellent burgers!

TOP TIPS:

When making your patty -Use good quality meat. The best mince to use for Burgers is Rib Steak Mince. It has more flavour than Round Steak Mince and has just the right amount of fat to keep the burger juicy.

Keep it simple – it’s all about the meat!

Chill the patty in the fridge for 15 mins before grilling; this will help hold its shape.

Dent in the centre to prevent the patty from balling up.

Have all supplies at hand - so plan ahead.

Start with a clean grill.

Lid up or down?

If meat is thicker than palm close lid if thinner keep an eye on it.

Don’t squish the burgers!!!! you’ll make them dry out. Only flip once.

Add Cheese at the very end if using.  

Is it Done? Go for medium well.

Always let it rest for a few minutes.

TOPPINGS IDEAS FOR BURGERS:

Cooked Sliced Mushroom, Cooked Sliced Onion

Lettuce Leaf, Slice of Tomato, Sliced Onion Ring, 1 Tsp Mayonnaise

Slice of Cheddar Cheese Melted

Crispy Pancetta

Grated or Sliced Cheddar, Tomato Salsa

Pepper or Mushroom Sauce

Pesto and Mozzarella Cheese

Pineapple, Cheddar cheese, Lettuce & Tomato

Caramelised Red Onions

BBQ Sauce

Homemade Guacamole

Cullens Quality Butchers Main Street Wicklow Town.

Lamb Roast for Easter

LAMB

What makes Wicklow Lamb so special? 

Well, the animals are free to roam in the hilly countryside, eating heather, clover and of course the good green grass! This means the meat is so moist and full of flavour! 

The herbs and heathers onWicklow’s natural landscape. 

Add to the unique flavour that Wicklow lamb is renowned for!

Farming sheep in Wicklow is an age old tradition, with farming methods passed on through the generations. Wicklow Spring Lamb is synonymous with Tradition, quality and taste.

The colour and flavour of the flesh will vary depending on where the sheep were raised. Look for pale-pink flesh in a very young lamb, to a light- or dark-red colour in an older animal.  Lamb is seasonal and this is reflected in the price.

LEG LAMB - can be cut in two- fillet or leg shank.  Great roasted whole or boned and cooked on the BBQ. Like a shoulder, Lamb Leg can also be slow roasted for hours until it becomes really tender and the meat falls apart.

LAMB SHOULDER - This part of the animal works hard, so it’s full of muscle. This means it takes longer to become tender, but is a great choice for stewing or for a slow roast.

RACK OF LAMB - lean meat that cooks quickly

LOIN OF LAMB - a boned loin of lamb- ideal for stuffing, 

a little more fat than leg but not as much as shoulder.

LAMB SHANKS - This is a really cheap cut, usually taken from one of the hind legs. It is perfect for stews and slow cooking.

BREAST OF LAMB - A forgotten cut, but very popular in Ireland for making traditional Irish Stew. It is a fatty piece of meat and can be roasted or stewed.

TIPS FOR CARVING

Leg of Lamb

Hold the joint at the end of the bone using some kitchen paper for a firmer grip.  Carve the meat away from the bone.

Boneless Joint

Hold the joint in place with a carving fork and carve the meat across the grain.

LAMB is complemented by so many ingredients:

Studding

Make little scores / incisions in the surface of the Lamb and stuff with slivers of Garlic & Rosemary.

Or Anchovy or Dried Apricots.

Use a Marinade

Marinades work wonders on lamb, helping enhance its flavour and making it meltingly tender. 

Place Lamb with Natural Yoghurt, some Ground Cumin & Coriander in a food bag

& refrigerate for a couple of hours.

Glazing

Brush the Lamb near the end of cooking with Red Currant Jelly for a sticky outer layer.

LAMB: Serve with Mint Sauce or Greek-style yoghurt with chopped mint.   

TRIVET OF VEG TO ROAST LAMB On:

Try placing lamb on a bed of rosemary sprigs and halved bulbs of garlic.