I am so lucky with my job, I get to visit the most Amazing places and Macamore buffalo farm was one of those! What a treat to get to visit the farmer that rears the animals and get to see the buffalo themselves. they were beauties although they were very keen to get to the far side of the gate with us, we weren't so keen on this!! Anyway they're a small business in Wexford and Liam is just brilliant. I got to try a few of the different cuts which I created some recipes for you all with. This ones a firm favourite of mine. their burgers have nothing added, they're pure minced meat from the topside and they are only gorgeous.
2 large onions, thinly sliced
50g plain flour
4 macamore buffalo burgers
2 gherkins, finely diced
1 tbsp truffle oil
25g parmesan, finely grated
2 tsp white wine vinegar
100g gruyere, sliced
4 brioche buns, to serve
small handful mixed leaves, to serve
sea salt and freshly ground black pepper
IHeat a medium pot with sunflower oil, you'll need enough so it is at least a third full. In a large bowl combine the onions and flour, toss to coat. Once the oil is hot, it should have reached about 160C, you can sacrifice one onion and if it goes crispy in about 30 seconds it is ready to go! Add a small bundle in at a time and using a metal tongs, once they have gone crispy remove onto a plate lined with kitchen paper, repeat until they are all done, sprinkle over sea salt and toss. Keep an eye on these onions when they're cooking as they can turn too brown very quickly!
Next heat a large frying pan with a little oil over a medium heat, add the burgers and cook for 8 minutes on either side or until cooked. While they are cooking combine the mayonnaise, gherkins, truffle oil, parmesan and vinegar and stir to evenly combine. When the burgers are almost cooked top each one with a little cheese and allow to melt.
Now to assemble. place the base of the bun on the plate, lash on that sauce followed by some mixed leaves, a burger and finally a good handful of the crispy onions and dig in!