Ingredients

Wild garlic foraged amongst the ancient woods at the historic Beaulieu House in the Boyne Valley is the aromatic foundation for Gráinne’s wild Irish garlic pesto.

Cooleeney Farm’s creamy Tipperary Brie is handmade by the Maher family from their pedigree, grass-fed Friesian herd just outside Thurles.

Sautéed Codd Family portobello mushrooms, grown & hand-picked in Tullow, Co Carlow, are glazed with an organic barley miso & topped with super crispy onions.

Two patties of our custom blend of grass-fed, whole-muscle beef, (sourced from Bord Bia ‘Quality Assured’ & Origin Green certified Irish family farms), are chargrilled to smoky perfection & all neatly contained between two pillows of toasted brioche, baked fresh especially to BuJo’s own recipe by Coghlan’s Artisan Bakers in Newbridge, Co. Kildare.

Introduction

We proudly embrace the careful sourcing of our produce. Why? Using Irish & seasonal produce to support our farmers, producers & growers significantly reduces haulage costs & the environmental impact of transport. For this Limited Edition burger, BuJo’s Culinary Director, Gráinne O’Keefe, has placed extra-special emphasis on celebrating lrish and seasonal produce.

Method

Celebrates local
Celebrates local
Features more veg
Features more veg
Has a low carbon footprint
Has a low carbon footprint
Includes better meat
Includes better meat
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