Galway has some of the best burgers in Ireland, with Wholly Cow Burgers in Newcastle being one of the city’s finest burger joints since opening in early 2018.

Having recently celebrated its first birthday, Wholly Cow Burgers has fast become the go-to spot amongst its growing customer base for their bold toppings, quality meats, and homemade fries which are cooked fresh daily. Using only locally sourced Galway Hereford beef, a range of Irish artisan cheeses combined with in-house pickles, homemade relishes and dips served on buttery brioche buns, their burger patties are made fresh every morning. Burgers are served with biodegradable, eco-friendly, compostable utensils in a chilled, casual setting which makes for the perfect burger experience.

Owners Val and Jacinta Lynam established Wholly Cow Burgers with an “all-natural, locally sourced, taste amazing” concept. They were recently shortlisted in the Green Awards 2019, which was quite an achievement in the hospitality industry.

Val is the head chef and is passionate about transparency in every sense. The kitchen is open, so that customers can see what is happening – from the relish simmering for ten hours, the fresh potatoes being cut into fries, the burgers being grilled, the pickles being made; the whole mechanics of the kitchen is on display.

Val (also chef proprietor of the award-winning Green Olive Event Catering with his wife, Jacinta) has over twenty five years’ experience in kitchens in the UK and Ireland. He has a stripped back approach to cooking, really getting to the finer elements of ingredients thus bringing out the most natural flavours possible. He has combined unprocessed, natural ingredients to develop a clean eating experience in his casual Galway burger joint. They manage the kitchen carefully to keep food waste to a minimum and any waste is composted, including recyclable or compostable packaging.

Val said: “We choose to use fresh, locally sourced and sustainable ingredients to make deliciously simple burgers all wrapped in 100% compostable packaging for a better fast food dining experience.”

“The menu is simple,” Jacinta said. “It is all about the wholesome element of the food, high quality ingredients and attention to detail that goes into each one that makes our burgers unlike any other burger. We didn’t want to recreate the quintessential American burger, we wanted this to be 100% Irish.”

Wholly Cow burgers has a carefully chosen menu to suit all taste buds. The bacon blue burger with smoked belly bacon, Cashel blue cheese and Val’s homemade relish is a definite favourite. Their vegetarian option is a homemade chickpea and coriander burger with kimchi aoili, pickles, beef tomato in a glazed brioche bun. Gluten free options are also available.

Wholly Cow Burgers is open Monday to Sunday 12 noon to 9pm with lunch specials daily.

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