Son of the Bun is the first restaurant in Ireland to serve pink burgers as a trend. The trend has become extremely popular in London and New York restaurants and the O”Regans decided that Cork was an excellent place to set up their newest restaurant.

In order to serve burgers anyway a customer wants, the restaurant has to follow strict HSE regulations, allowing them to be cooked rare, medium rare, well done and any other way in between.

Amanda and Neil O’Regan are the owners and brains behind the restaurant and Amanda said: “You can’t choose any old mincemeat. We get the meat from our local butcher in Bandon; he has his own abattoir. We use 100% Aberdeen Angus Irish beef. We have our own mincer on site. We mince our meat daily.”

The reason this type of burger has never been served before in Ireland is because minced meat must be cooked to a core temperature of 70 degrees. This is because mince meat with its high surface area is far more likely to be susceptible to bacteria than steaks and whole joints of meat.

Niall told the Irish Examiner, “We serve burgers cooked pink because we have a clean, transparent supply chain. “Our Aberdeen Angus beef comes from the same farm, abattoir and butcher in Bandon, and we mince that beef on site everyday to make our signature burgers.”

If you want your own burgers, try our Butchers Equipment Warehouse Burger Presses.