Rubberbandits batter burgers like nobody else – learn how,
“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.
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
1 cup Royal Dutch lager 1 cup plain flour 1 tsp baking powder 1 egg, beaten
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.