Barbecue - Burgers
Most people think burgers are one of the simplest things to barbecue - and they are, if you like boring charred meat slapped on a bun that tastes like a piece of blanket! To get really well cooked, but not burnt, burgers and a bun that is full of texture and flavour, you have to do a little more work.
|
If possible, make your own burgers. All you need is:
For the toppings use:
Preparation Prepare your barbecue grill. Combine beef and 2 tablespoons barbecue sauce in large bowl. Shape into six one inch thick burgers. Now here's the trick - to get them to cook perfectly evenly, take an empty thin necked bottle or a very small jam tart cutter and cut a small hole right out of the middle, so you have doughnut shaped burgers. The heat can then rise through the thickest part of the meat, cooking it all quickly and evenly. Place burgers on the grid over medium heat. Grill, covered for 8 to 10 minutes or, uncovered, for 13 to 15 minutes for medium doneness, turning and brushing often with remaining barbecue sauce. Meanwhile, brush tomato and onion slices with oil. Place on grid. Grill onion slices for about ten minutes and tomato slices three minutes or so. Just before serving, place rolls, cut side down, on grid and grill until lightly toasted. Serve burger on rolls with tomatoes, onions and lettuce - fill the little hole in the middle of the burger with extra barbecue sauce - this stops it squirting out the sides of the bun. Barbecue burger photograph by Topato, used under a creative commons attribution licence.
|
 |