Licence to grill: three mouth-watering burgers to make at home

I know my way around a good burger. Aside from being in the kitchen at my restaurant, Mae, I am also the culinary director for BuJo burger joint, located in Sandymount and also Terenure. Two years pre-opening in Sandymount, I was approached by the owner of BuJo, who asked me if I would be interested in creating a menu for a new burger place that he was opening.

My immediate reaction, as a 20-something-year-old sous chef was to laugh and say that I wouldn’t be coming up with a burger menu. But what got my interest was the proposed journey and how I would be able to hand-pick suppliers, farmers, ingredients, cooking equipment and ultimately create my perfect burger.

I got straight to work, and within a couple of weeks I was meeting the farmers, selecting the cattle for my trials, searching for the best ice creams and working with food scientists to make the dream come to life. It wasn’t an easy task. It might sound great to be eating burgers all week to try different beef blends, and toppings and cheese and buns and pickles, but it was challenging to find the perfect ratio of everything and to blend it all together.

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