With all this talk of horsemeat in beef burgers, now is the time to visit your local butcher. And, here is my recipe for homemade burgers.

I was shocked but not surprised when I heard about the horsemeat traces in our burgers. If you are buying 12 frozen burgers for €1.99, then it should give you a hint of what may be in it. I appreciate that people are looking for value in todays tough times, but you can also get this at your local butcher, with greater piece of mind as to where the meat has originated.  Since Masterchef, I’ve been visiting local butchers and fishmongers more regularly. A great example of a good local butcher is M.J. O’Neill in Clonakilty www.facebook.com/ONeillButchers His beef travels just a few kilometres from Inchydoney to his abattoir in Clonakilty. I was recently lucky enough to get a tour of his abattoir. It was spotlessly clean. Not the impression most people have in their heads of an abattoir.

Any time I visit, he gives me lots of advice on what I could do with various cuts of meat. He also has a range of aprons, one of which I received recently. “Well Hung and Tender” is the catch line conveniently placed on his aprons!! This is the type of service you won’t get in a supermarket. So why not drop into your local butcher, fishmonger or green grocer the next time you are passing.

Here is my recipe for beef burgers. They always receive great feedback. Some great accompaniments would be blue cheese and caramelised onions, or simply with some mature Irish cheddar cheese, fried onions and ketchup.

500g lean mince beef

50g porridge oats

1 tsp mild chilli powder

1 tsp cayenne powder (optional)

¼ tsp cumin powder (optional)

1 tbsp Worchester sauce

1 egg, beaten

Salt and Pepper

Mix all the ingredients together well, shape into 4 – 6 burgers. Ideally leave aside for a while so the flavours incorporate. Fry on a medium heat for approx 5 minutes each side or until cooked through.