Kells Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


6 Cups Ground Beef Chuck
4 Tablespoons Worcestershire Sauce
2 Tablespoons Steak Sauce
1/2 of a Small Onion Extremely Finely Diced
6 Thin Slices Irish Bacon diced
Approximately 4 Teaspoons Fresh Ground Black Pepper
1 Tablespoon Curry Powder
4 Tablespoons Olive Oil
1 Cup Breadcrumbs
2/3 Cup Cheddar Cheese in 1 cm Cubes
Whole wheat burger buns
Ground Sea Salt



Combine the gorund beef and the two sauces in a large mixing bowl. Be sure not to over mix the beef. Next add the onion (note it must be super finely diced/minced) and diced bacon (uncooked). Add approximately 4 teaspoons of ground pepper, enough to lightly cover the beef in the bowl and the curry powder. Mix lightly with hands. Add the olive oil and breadcrumbs and mix well being sure once again to lighlty handle the meat. Form the mixture into 12 evenly sized balls and lay on wax or parchment paper. Flatten each ball into a burger patty. Make a cup shape out of six patties. Divide and place cubes of cheese evenly into each cupped patty and top with one of the six plain flattened patties. Pinch together the patties to create a hamburger with a hidden cheese center. Salt each of the burgers immediately prior to grilling. Grill as desired (reccommend well or medium well as bacon needs to cook). Toast buns, and lightly butter and a dollop of Mayonaise before placing the burger.