Thinly slice the red onion and gently fry in 1 tablespoon of olive oil until caramelised. Set aside to cool.

Meanwhile combine the minced steak, garlic, mustard, parsley and egg together. Divide the burger mixture into 4 and flatten to make a pattie. Place one quarter of the fried onion and a piece of FivemileTown Ballybrie in the centre, now mould the meat to form a ball (with the cheese and onion in the centre) then flatten to form a burger.

Fry over a medium heat in a little oil for 5 -10 minutes on each side until golden brownand thoroughly cooked.

Transfer to a baking tray and top with 1 slice of cooked bacon and a slice of Ballybrie, then place the tray under a hot grill until the cheese begins to melt.

To serve, arrange some rocket leaves on the top of each toasted bun and top with a burger, bacon, Fivemiletown Ballybrie and a dollop of tomato chutney.

Our rich, succulent Ballybrie steak burger, packed with flavour is perfect for barbeque season or under a hot grill.

  • 60g Fivemiletown Ballybrie cheese
  • 4 burger buns, cut in half and lightly toasted
  • 1 handful of rocket leaves
  • 4 rashers of smoked back bacon
  • 4 tablespoons shop bought tomato chutney
  • A little olive oil for frying
  • Burger ingredients
  • 60g Fivemiletown Ballybrie cheese,
  • cut into 4 pieces
  • ½ small red onion
  • 500g lean minced steak
  • 1 clove garlic, crushed
  • 1 teaspoon of English mustard
  • 1 handful of fresh parsley, chopped
  • 1 egg, lightly beaten