The “El Whappo” Burger

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The “El Whappo” Burger

By Sinead Drew, Raheny, Dublin

Lamb burger competition

(Makes 10 burgers Approx)

  • 750g Quality Assured minced lamb (leanest possible)
  • 250g Quality Assured pork sausage meat
  • 1tbsp paprika
  • 2 cloves of garlic finely chopped
  • 1 tbsp fresh mint finely chopped,
  • 1 tbsp fresh parsley finely chopped
  • 1 tbsp fresh coriander finely chopped
  • 2 tsp of lavender flowers (either dried or fresh, finely chopped)
  • 1 egg
  • Season with premium sea salt and freshly ground peppercorns to taste


For the Burger:

  1. Add sausage meat to the lamb and mix together well.
  2. Then add in all the herbs and spices with the egg. Mix well.
  3. Season with the sea salt and ground peppercorns.
  4. Lay out the burger mixture onto a clean large chopping board.
  5. Flatten the mixture to about half an in inch height. Use a rolling pin if preferred. 
  6. Use a 2” diameter cutter to shape out the burgers.
  7. When all your burgers are finished BBQ them until well done.

Shredded iceberg lettuce

El Whappo Sauce!

  • 3 tablespoons of continental style mayonnaise
  • 5-6 dashed of wasabi sauce
  • 3 tablespoons of greek yogurt
  • 1 diced white onion
  • ½ small diced cucumber
  • 1 tsp chopped dill
  • ½ tsp ground dried garlic flakes
  • sea salt and pepper


  1. Mix a few dollops of good quality continental style mayonnaise with a few drops of premium wasabi sauce and a spoonful of greek yogurt.
  2. Add some diced white onion and diced cucumber and half a teaspoon of chopped dill.
  3. Add a pinch of ground dried garlic flakes and a pinch of good sea salt.
  4. Add half a grind of pepper.
  5. Gently whip the ingredients together until the sauce is consistent.

Sweet Tomato Salsa (for the fiery palate)

  • 1 finely chopped red onion
  • 4 finely chopped sweet vine tomatoes
  • 50 floz of passata
  • 1 tsp of tomato puree
  • 1 tsp of sugar
  • A pinch of sea salt flakes
  • A grind of black pepper
  • A grind of garlic flakes
  • 1 tsp of sweet paprika
  • Quarter tsp of cayenne pepper
  • Juice and zest of 1 lemon


Finely chop the red onion and tomato and mix with the passata, tomato puree, salt, pepper, garlic, cayenne pepper, lime zest and juice

Guacamole (for the cooler palate)

  • 1 ripe avocado
  • 1 clove of garlic
  • Tsp of grated ginger
  • Pinch of sea salt
  • Grind of black pepper
  • 3 tablespoons of greek yogurt
  • ¼  of juice and zest of a lime.


Mash up the avocado and mix with the garlic, salt, pepper, greek yoghurt and lime juice

The Burger Bun

To serve, grill the baps to and bottom, melt the cheese on the inside and include burger with topping of choice