Finnebrogue Flame Grilled Wagyu Burgers

This is no ordinary burger, it’s a summer showstopper. Chef Jim Moore has crafted the ultimate BBQ dish using Finnebrogue’s award-winning Wagyu Beef Burgers. Topped with sweet cider-glazed onions and Finnebrogue Smoked Back Bacon, plus a bold tomato and red pepper relish. Made from grass-fed wagyu, these buttery burgers are rich and juicy, complemented perfectly by the sticky-sweet onions. Finnebrogue Smoked Back Bacon, made without nitrites and naturally full of flavour, delivers an irresistible smoky hit. This is one burger you won't forget. Fire up the grill - it's time to impress.

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Ingredients

red onion 1 (diced)
garlic cloves 2 (crushed)
tomatoes 4
bell pepper 2
mixed chillies 1
brown sugar 2 tbsp
cider vinegar 3 tbsp
Finnebrogue smoked back bacon 2 (diced)
onion 2 (sliced)
Magners cider 100 ml
Finnebrogue wagyu beef burger 4
cheese slice 4
brioche burger buns 4 (sliced)

Method

Set up the BBQ

Charcoal BBQ: using natural charcoal, light your coals and set up for two-zone grilling, one side with coals for high heat, one cooler side for finishing & cooking through.
Gas BBQ: preheat on high with the lid down for 10–15 minutes, keeping a zone without any direct heat. e.g. 2 burners on and 1-2 burners off.
Grill BBQ: should be screaming hot, you want a good sear.

Make the fire-roasted relish

Place the tomatoes, bell peppers and the fresh chilli directly on the BBQ over the hot coals until the skins are blistered and charred, turn occasionally, this should take 10-12 minutes.
Meanwhile, peel and finely dice the red onion. Peel and crush the garlic.
Transfer the charred veg to a bowl and cover with clingfilm or a lid. Let them steam for 5-10 minutes to loosen the skins. When cool enough to touch, peel off the charred skins and finely chop the flesh, discarding the cores and seeds.
Heat a dash of oil in a large frying pan over the BBQ. Add the red onion and garlic, sauté until softened for 5 minutes.
Add the chopped vegetable flesh, stir to combine. Add ½ of the brown sugar, 2/3 of the cider vinegar and a pinch of salt and pepper. Simmer for 15-20 minutes, stirring occasionally until the relish is thick and jammy. You can add chopped basil, thyme and/or paprika at the end for extra flavour, if you like.
Leave the relish to cool before using. This will keep for a week in the fridge.

Make the Irish cider onions

Dice the Finnebrogue Smoked Bacon. Peel and slice the onions.
Place a pan on the bbq grill and add a dash of oil to it. Add the diced bacon and crisp up for 5-6 minutes, add the onions and a pinch of salt and sweat them for 15-20 minutes. You may need to add more oil if the onions get dry.
Pour in the cider to deglaze the pan, scraping off any burnt bits. Let it simmer for 5-7 minutes until it reduces to a syrup consistency.
Add the remaining brown sugar and the remaining cider vinegar, cook for 2-4 minutes until sticky and rich.

BBQ the Finnebrogue Wagyu Beef Burgers

Season the Finnebrogue Wagyu Beef Burgers with salt and pepper. Place the beef patties over the hot side of the grill.
Grill for 3-4 minutes on each side, avoid pressing the patties as this squeezes out the juice. Once the exterior sear is achieved, move burgers to the cooler side to finish cooking so you don’t burn the exterior. Add the cheese for the last minute of cooking to let it melt.
Temperature guide for burger patties: medium-rare: 57°C, medium: 63°C, well done: 71°C. Remove from the heat and let them rest for 2-3 minutes before serving.

Assemble the burgers & Plate Up

Cut the brioche burger buns in half. Grill cut-side-down for 30–60 seconds until golden and crisp.
Top each burger bun with a Finnebrogue Wagyu Beef Burger, followed by some of the Fire-Roasted Relish and *Irish Cider Onions, top with the other burger bun half. Enjoy!

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