food­ies

Rub­ber­ban­dits bat­ter burg­ers like no­body else – learn how,

The Irish Times - Friday - The Ticket - - Front Page -

“Lim­er­ick, you’re a lady.” So goes the ti­tle of a charm­ing pub bal­lad. It came to mind re­cently when I was watch­ing an MTV in­ter­view with The Rub­ber­ban­dits dur­ing which they de­scribed the city as “a man’s gen­i­tals in a state of unarousal, af­ter a dip in a frosty sea”. This may be the kind of ter­mi­nol­ogy that set off their a heated dis­cus­sion on Joe Duffy’s Live­line some months back, but it’s also why they’ve gar­nered a gazil­lion views on Youtube.

Meet the two Centra bag-masked lads, Mr Chrome and Blind Boy Boat Club, who have brought their Shan­non-side city back into the limelight. Their ex­plo­sion in pop­u­lar­ity has left them with an in­sanely busy work­load. In be­tween shoot­ing a new show for a UK broad­caster they are fin­ish­ing their first al­bum (due out in Septem­ber) and get­ting ready for a tour that will take in the Trin­ity Ball next week, Aus­tralia and New York in June and a run of fes­ti­vals in July and Au­gust, in­clud­ing in­clude Read­ing, Ox­e­gen and Leeds.

They took time out re­cently to share an in­trigu­ing recipe for one of the great gifts the Ir­ish have given the world of cui­sine: bat­ter burg­ers.

IN­GRE­DI­ENTS (BURGER)

500g minced beef 1 gar­lic clove, crushed 1 small onion, grated 2 tsp Worces­ter­shire sauce ½ tsp Salt ½ tsp ground black pep­per 1 egg, beaten

IN­GRE­DI­ENTS (BAT­TER)

1 cup Royal Dutch lager 1 cup plain flour 1 tsp bak­ing powder 1 egg, beaten

METHOD

Com­bine all the in­gre­di­ents for the burg­ers in a large mix­ing bowl un­til ev­ery­thing is evenly dis­trib­uted. Di­vide the meat mix into four burg­ers. They should be fairly flat and about one inch thick. Let them chill in the fridge for half an hour and then lightly fry or grill them.

Set aside and make your bat­ter by com­bin­ing all the in­gre­di­ents in a mix­ing bowl and whisk­ing them all to­gether, un­til you have a smooth con­sis­tency.

Heat a deep fat fryer to 180 de­grees. Dust the burg­ers with some more flour and dip them in the bat­ter. Del­i­cately place each burger in to the hot oil – no more than two burg­ers at a time. Fry each one un­til golden brown and crispy.

Serve with chips, curry sauce and a bot­tle of luke­warm TK Red Lemon­ade.

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