Classic BBQ fare, these succulent burgers will go down a treat at summer parties and family gatherings.
You'll need the following ingredients:
540g of minced beef
25g of chopped coriander
1 clove of garlic
1 tablespoon of Dijon mustard
1 egg yolk
1 tablespoon of olive oil
salt and pepper
Serves 4 people
Here's what to do:
Finely chop the onion and mash the garlic clove.
Lightly beat the egg yolk until it starts to froth
Combine all of the ingredients in to one bowl, mixing it together with your hands. Leave to stand for 5 mins.
Divide it equally in to four pieces and mould in to a burger shape. Bear in mind that the burgers may shrink slightly on the BBQ. Once formed, press your thumb in to the centre of the patty to make a divot. Burgers rise in the centre when cooking so the divot should provide you with a flat burger when cooked, which is easier to stack in a bun.
For best results, store the burgers in the fridge for 2 hours prior to cooking as this helps the binding process.
When ready to cook, place on an area of medium heat on the bbq until the patty is cooked to your preferred level (rare, medium, well done etc). You may want to lightly toast the insides of your burger bun for a crispy texture.
When cooked, you are ready to create your own burger combo. Check out our favourites (see right)
Click here for a printable pdf version of this recipe
Classic - add mayonnaise to both sides of the burger bun, stack the burger patty, lettuce, raw or cooked onions, a slice of tomato and a squeeze of tomato sauce - yum!
Cheesy - we have our own take on a cheeseburger. Make a creamy cheese sauce (see below*) and put a tablespoon of this on the top of your burger, along with some rocket lettuce and a sprinkle of pine nuts.
Cheese & Bacon - as per the Cheesy burger, but lay a couple of rashers of well cooked, crispy bacon on top of the cheese
Green -add mayonnaise to each side of the burger bun, lay the burger patty on the base of the bun. Lay some stilton cheese on the patty, rocket lettuce on top of that and two thin slices of gherkin before adding the top of the burger bun.
Fruity - as per the Classic above, but add either a ring of pineapple or a sprinkle of sultanas and pine nuts between the base of the burger bun and the patty.
*To make our cheese sauce, stir a tablespoon of butter in a saucepan until melted. Mix in some flour, adding a bit at a time until it combines with the butter to form ball of dough consistency. Stir in some milk, again adding a bit at a time until it reaches a sauce consistency. Add two handfuls of grated cheddar and stir well. Season with a sprinkle of garlic salt, nutmeg, salt and pepper to taste.
If you have a well insulated BBQ such as the Kamado Joe or Halo CoolTouch, you can bake a whole host of delicious cakes and breads over the grill using indirect heat. Here's our favourite recipe for banana bread that we'd recommend trying.