Dublin Boxty and Beef Burgers with Irish Bacon and Rosemary Red Pepper Mustard


2 pounds freshly ground beef chuck
3 tablespoons Worcestershire sauce
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper

Rosemary Red Pepper Mustard:
1 cup coarsely chopped roasted red peppers
2 tablespoons Sutter Home Merlot
3 tablespoons Grey Poupon Dijon Mustard
1/4 teaspoon kosher salt
1 teaspoon finely chopped fresh rosemary

2 teaspoons Colavita Olive Oil
8 ounces Irish Bacon (Rashers)

2 cups crushed Yogurt and Green Onion Kettle Chips
1/2 cup flour
1 egg, lightly beaten
2 tablespoons milk
2-4 tablespoons Colavita Olive Oil

Oil for the grill
8 ounces Kerrygold Dubliner cheese, cut into equal slices
6 Onion Rolls, split



Preheat a gas grill to medium-high heat.

To make the patties, gently combine the ground beef, Worcestershire sauce, kosher salt and the pepper. Form the meat into 6 equal sized patties shaped to fit the rolls. Cover until ready to grill.

To make the Rosemary Red Pepper Mustard, combine in a food processor the roasted red peppers, Sutter Home Merlot, Grey Poupon Dijon Mustard, kosher salt and rosemary; process until smooth; set aside.

Heat 2 teaspoons Colavita Olive Oil in a large skillet over the hot grill (be sure to use a skillet with an oven safe handle). Cook the Irish bacon 3-4 slices at a time until lightly browned on both sides. Transfer to a plate and cover with foil until ready to use.

To make the boxty, combine in a medium sized bowl the crushed Yogurt and Green Onion Kettle Chips and flour. Stir in the beaten egg and the milk. Use your hands to form the batter into 6 equal sized cakes about 1/4-1/2 inch thick. Heat 2 tablespoons of Colavita olive oil over the hot grill in the same skillet used to cook the Irish bacon. When the oil is very hot, add 3 of the boxty cakes to the pan and cook boxty until golden brown about 3-4 minutes per side; drain on paper towels. Repeat with remaining boxty cakes (add additional Colavita Olive Oil as needed). Cover with foil until ready to use.

Lightly brush the grill rack with oil. Place the patties on the grill rack and cook, covered, for 4 minutes. Using a spatula flip the patties. Top each patty with a slice of the Dubliner Cheese, close the grill and cook for an additional 4 minutes, for medium or until desired doneness. During the last few minutes of cooking, arrange the onion rolls cut side down on the grill to lightly toast.

To assemble the burgers, spread a generous portion of the Rosemary Red Pepper Mustard on the bottom half of the rolls, evenly dividing. Top with a boxty cake followed by the cooked patty with the cheese on top and the Irish bacon. Add the roll tops and serve.

Makes 6 burgers