Serve with oven-baked steak fries and steak sauce or horseradish sour cream and chive sauce for dipping.
- A drizzle of vegetable oil
- ⅓ pound meaty bacon, chopped
- 1 large sweet onion, chopped (or 2 medium sweet onions)
- 2 cloves garlic, chopped
- ½ head of cabbage, cut into 3 pieces and shredded
- Salt and pepper
- 2 tablespoons sugar
- 3 tablespoons apple cider vinegar
- ¼ cup dill and parsley combined, finely chopped
- 1 tablespoon cumin seed, scant palmful (or substitute ground and skip toasting)
- 1 tablespoon caraway seed, or substitute ground and skip toasting
- 1 ½ to 2 pounds ground lamb or ground beef, or 6-8 ounce patties
- Salt and pepper
- 2 tablespoons Worcestershire sauce
- 1 ½ teaspoons granulated garlic, half a palmful
- 1 ½ teaspoons granulated onion, half a palmful
- A drizzle of vegetable oil
- 2 tablespoons butter, preferably Irish
- A couple sprigs of thyme, leaves stripped
- 8 ounces Irish sharp white cheddar cheese, sliced or crumbled
- 4 brioche rolls, toasted
For the warm bacon slaw: Heat a skillet or cast-iron pan over medium to medium-high heat with a little oil, add the bacon and render it 2-3 minutes. Add the onions, cook to soften a few minutes, then add garlic and cabbage, salt and pepper, sugar, vinegar, dill and parsley and reduce heat to medium and cook, stirring occasionally, 20 minutes. (Do not brown, just soften.)
For the burgers: Heat a cast-iron skillet over medium-high heat.
Toast seeds in small pan until fragrant and grind.
In a bowl, combine lamb or beef with salt, pepper, Worcestershire and spices. Form 4 patties thinner at the center and thicker at the edges for even cooking.
Add a drizzle of oil to the pan to coat lightly then add patties and cook 8 minutes, turning occasionally. Add butter and thyme to pan and turn burgers and baste, then top with cheddar and melt.
Serve burgers on buns with slaw, patty and bun top. Serve fries and dip for dippers for fries alongside.
