• Grill the rashers, when cooked, top with goats cheese and grill again.
  • Form the mince meat into balls and heat a pan, then fry and press them down with a spatula to form patties.
  • Season the patties with salt and pepper and flip after 4 minutes of hard cooking, then top with the cheesy rashers.
  • Construct the burger, bottom base bun, mayo, burger patty and rasher goats melt, lettuce, tomato then finally the top burger bun—done!


Serves 4

  • 4 Rudd’s Filled Rashers
  • 600g Minced beef
  • 4 Blaa baps
  • 1 Lettuce
  • 1 Tomato
  • 50ml Mayo
  • 100g Goat’s cheese
  • Salt and pepper to season

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2015 Rudd’s, Syngefield, Birr, Co. Offaly, Ireland. Designed and developed at Greenhouse