This burger puts a generous scoop of colcannon — mashed Yukon Golds with kale and scallions — right on top of a beef patty. The potato topping acts like a built-in sauce, keeping the whole thing juicy without any extra condiments. It takes about 50 minutes start to finish, and most of that is hands-off boiling time.
About the ingredients
- Yukon Gold potatoes: Their naturally buttery flesh mashes smoother than russets and holds together better as a topping. Russets will work but tend to get gluey if over-mashed.
- 80% lean ground beef: The fat content matters here. Leaner beef dries out fast on a hot grill, and you need some juiciness to stand up against the dense potato topping.
- Kale vs. cabbage: The recipe uses kale. Savoy cabbage is a traditional swap and cooks down faster — useful if you’re short on time. Curly kale takes a minute or two longer to wilt properly.
- Brioche buns: They toast quickly and hold up under the weight of the colcannon without going soggy. A standard potato roll is a solid backup.
- Ground lamb swap: If you go the lamb route noted in the recipe card, expect a richer, slightly gamey flavor that pairs especially well with the kale. Still cook to 160°F (71°C) internal.
The technique that matters
The colcannon needs to be thick enough to sit on the patty without sliding off — skip adding all the milk at once. Start with half, mash, then add more only if the mixture still feels stiff. You want it closer to a stiff scoop than a pourable mash. The other thing worth getting right is patty thickness: keep them to about ¾ inch so the 5–6 minutes per side in the recipe actually gets you to a safe 160°F (71°C) internal temperature. Thicker patties at that cook time will still be underdone in the center, and thinner ones will overcook before the colcannon is even ready.
If something goes sideways
- Colcannon is too wet and slides off the patty: Return it to the pot over low heat and stir for 2–3 minutes to drive off moisture. A wetter mash is fine as a side dish but won’t stay put on a burger.
- Patties are falling apart on the grill: The onion adds moisture. Make sure it’s finely diced — not grated — and press the patties firmly before they go on the heat. Let them cook undisturbed for the first 3 minutes so a crust forms before you try to flip.
- Kale is still tough and chewy after sautéing: It needs a full 3–4 minutes over medium heat with a splash of water added to the pan to steam through. Rushing this step leaves stringy bits in the mash.
- Brioche bun is going soggy before you finish assembling: Toast the cut sides longer than you think necessary — you want a firm, slightly crisp surface, not just warm bread. Spreading the mayo on the bottom bun first creates a small moisture barrier.
- Burger is cooked through but colcannon has gone cold: Make the colcannon last, right after you form the patties. It holds heat well in the pot with a lid on while the burgers cook.
Irish Colcannon Burger
Ingredients
Colcannon Potato Mixture
- 500 grams Yukon Gold potatoes peeled and quartered
- ½ cup milk organic preferred
- 4 tablespoons unsalted butter softened
- 2 cups kale coarsely chopped
- 4 tablespoons scallions chopped
Burger Patties
- 500 grams ground beef 80% lean
- 1 medium onion finely diced
- 2 tablespoons Worcestershire sauce
- 1 teaspoon sea salt
- ½ teaspoon black pepper freshly ground
Assembly
- 4 medium brioche buns toasted
- ½ cup cheddar cheese shredded
- 2 tablespoons mayonnaise optional
Instructions
- Colcannon Potato Mixture: Start by boiling the Yukon Gold potatoes in seasoned water until tender, about 15 minutes. Drain and mash with milk and butter until smooth. In a separate pan, sauté kale with 1 tablespoon of butter and chopped scallions until wilted. Combine with the mashed potatoes and season with salt and pepper to taste.
- Burger Patties: In a bowl, mix ground beef, finely diced onion, Worcestershire sauce, sea salt, and black pepper until just combined. Form into 4 equal patties. Cook on a pre-heated grill or skillet over medium-high heat (about 180°C / 350°F) for 5-6 minutes on each side, or to desired doneness.
- Assembly: Toast the brioche buns lightly on the grill. Spread mayonnaise on the bottom half of each bun, if using. Place each burger on a bun, top each with a generous serving of the colcannon mixture and a sprinkle of shredded cheddar cheese. Cover with the top half of the bun.
Notes
Nutrition
FAQ
Can I make the colcannon ahead of time?
Yes — it keeps well in the fridge for up to two days. Reheat it in a small saucepan over low heat with a splash of milk, stirring until it loosens back up.
How do I know when the beef patty is cooked through without cutting into it?
Use an instant-read thermometer and pull the patty at 160°F (71°C) internal temperature. At that point the juices will also run clear, but the thermometer is the reliable check.
Can I cook these indoors on a skillet instead of a grill?
A cast iron skillet over medium-high heat works great. Let the pan preheat for 2 minutes before adding the patties so you get a proper sear rather than steaming.
My family doesn’t like kale — what can I use instead?
Finely shredded savoy cabbage or even frozen spinach (thawed and squeezed very dry) both work. Cabbage gives you a milder flavor; spinach blends in almost invisibly.
Is 1,022 calories per burger accurate?
That’s the recipe card figure for the full build including the brioche bun, cheddar, and mayo. Skipping the mayo and going lighter on the cheese will bring it down noticeably.
Can I freeze the raw patties to use later in the week?
Yes — stack them with a small square of parchment between each patty and freeze in an airtight bag for up to three months. Thaw overnight in the fridge before cooking; don’t cook from frozen or the outside will char before the center reaches temperature.
What to cook next
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