Since the dancehall days of the showband era, the Irish have made the humble burger one of their essential gig going eats. Whether falling out of Dickie Rocks concerts, or falling around Feile – burgers and live music go together here like salt and vinegar. And what better place to celebrate our love for melodies and minced meat than the home of great festival grub, the Electric Picnic.
To the tune of Underworld’s Born Slippy – “Burger – Burger – Burger – MORE CHIPS”
In association with the good people in The Ticket, we will be showing our love for the pattie by staging a burger cook off between the comedian Danny Dowling and the broadcaster and radio DJ Michelle Doherty. The winner of the cook off gets to pick a song for the loser to sing karaoke style. There will be musical interludes from Clint Velour, there will be a blind taste test for the audience to get involved in and there will be burgers. To give you a sneak preview, here’s what the two contestants will be cooking.
MICHELLE DOHERTY’S BEEF BURGER WITH PINEAPPLE SALSA
She has a daily show on Phantom FM, has hosted two TV music programmes and seems to pop up at every gig and festival in the entire country. Michelle Doherty is most definitely, the unofficial Rock Queen of Ireland. That gives her perfect credentials to be able to put together the most commonly found food item at a concert. But don’t expect a greased out burger of cardboard and gloopy ketchup from Michelle – hers contains a tropical salsa and as it has no accompanying bread, is a low carb option. Who says Dr. Atkins and Rock Chicks have to be mutually exclusive?
BEEF BURGER INGREDIENTS: MAKES 3 PATTIES
1 x white onion – finely chopped
1 x egg
400g lean mince meat
flat Leaf Parsley
Pineapple Salsa Ingredients:
1 x pineapple – finely diced – about a third of the whole pineapple
2 x ripe tomatoes – chopped
1 x fresh red jalapeño chilli – deseeded and finely chopped
1 and a half inch piece of cucumber – finely diced
2 tablespoons fresh coriander – chopped
2 teaspoons of clear honey
Fresh Iceberg lettuce to serve
Burgers – combine the mince with the onion and egg. Add enough
breadcrumbs so that the mixture isn’t too sloppy. Add in the chopped
parsley and chilli flakes. Season with salt and pepper. Form the
burgers in your hands and place on a hot barbecue until cooked through.
For the salsa, mix all the ingredients together in a bowl. Taste and
season if necessary. Cover and leave for as long as possible for the
flavours to develop.
To serve – place a lettuce leaf on a plate, sprinkle a teaspoon of the
salsa on top, place the burger on this and top with more salsa.
Michelle will be broadcasting live all weekend from the Electric Picnic with Phantom 105.2.
DANNY DOWLING’S WILD VENISON BURGER: MAKES SIX PATTIES
The Kiwi comedian, Danny Dowling recently competed on Come Dine With Me Ireland where his outrageous pie fight and outstanding menu of wild pheasant, home bred pork and a sloe gin compote gave him all the right ingredients to win in Galway. At this time of year in his countryside home, he can hear the roar of young stags raising their heads scenting the air for willing does. It is that same urge to merge that he expects to hear under the Stradbally night sky, which is why his burger is all about the venison. And not tofu. Nothing about tofu makes you think about mating.
INGREDIENTS FOR BURGER:
800 g of shoulder cuts of minced wild venison
4 smoked streaky rashers
15 ml worcestershire sauce
4 g chopped parsley
2 g sage
1 crushed Thumb sized ginger
1 clove of Garlic
2 banana Shallots
salt and pepper to taste
1 egg, beaten to mix
6 ciabatta Buns
a handful of rocket mixed Leaves
INGREDIENTS FOR RELISH:
10 ml of balsamic vinegar
5g brown sugar
2 handfuls of Stradbally wild blackberries
splash of sloe gin
Cut the streaky smoked rashers into small strips and heat until they sweat.
Chop the shallots up finely length ways and heat them till they soften up.
Get a big arse bowl out, throw the following in and combine: venison, bacon, parsley, egg, sage, salt, pepper, cooked shallots, minced garlic, juice from the ginger (do this by crushing it with a garlic mincer), Worcestershire sauce and a glug of olive oil. Make your patties and bang them in a fridge if you can to let them set.
Chop the red onion up nice and fine throw in a pot along with the brown sugar, balsamic vinegar and the Blackberries and a splash of Sloe gin.
Heat the grill, put them bad boys on there and go for it. While they rest, toast the ciabatta bread and drizzle a little olive oil on them. Smother on the blackberry relish, drop some rocket leaves in, throw the pattie in and roar to the stars!
Danny Dowling is onstage at 2pm in The Comedy Tent on Saturday.
Booking The Cooks @ Electric Picnic also takes place on Saturday at 6pm in The Theatre of Food in the Mindfield area. Do come along. Feel free to roar drunken obscenities or even words of encouragement to our burger chefs!