Please a crowd with this barbecue burger recipe from Jamie Oliver and Weber Australia! Perfect for summer cooking.
40 min
Serves
4
Medium
American
Ingredients
- 1 x 840 g jar large whole pickled gherkins
- 1 fresh red chilli
- 1/2 a bunch of fresh herbs (10 g), such as parsley, dill, mint
- 3 or 4 whole cloves
- 800 g higher-welfare minced chuck steak (22% fat)
- 8 slices of higher-welfare smoked pancetta or bacon
- 2 tsp American or English mustard
- 4 thin slices of Gruyère cheese
- 2 ice cubes
- 4 sesame-topped brioche burger buns
- 3 heaped tbsp Greek yoghurt
- 1 heaped tbsp tomato ketchup
- 1 tsp Worcestershire sauce
- 1 tsp Tabasco sauce
- 1 tsp English mustard
- 1/2 a lemon
- 1/4 of an iceberg lettuce
- 400 g fresh mixed-colour beetroots
- 1 eating apple
- 1/2 a bunch of fresh mint (15 g)
- 1/2 a lemon
- extra virgin olive oil
- Weber barbecue tongs
- Weber barbecue spatula
- Weber burger press
- Weber basting dome x 2
Preparation
Not specified
Cooking
- Preheat the griddle with the burners on medium.
- The temperature gauge should register about 200°C (400°F).
- Remove the gherkins from the jar and set to one side.
- Trim and finely slice the chilli, roughly chop the herbs and place in the gherkin jar with the cloves.
- Finely slice the gherkins on the diagonal (use a crinkle-cut knife, if you’ve got one), then return them to the jar, pop the lid on and give it a few turns to get the flavours all mixed up.
- Place most of the burger sauce ingredients in a bowl, then squeeze in the lemon juice, mix and season to perfection.
- Finely slice the lettuce, add to the bowl and give it a good mix.
- For the rainbow slaw, wash, trim and grate the beetroot and apple, roughly chop the mint and any nice beetroot leaves, and place in a bowl.
- Squeeze over the lemon juice, drizzle over 1 tablespoon of extra virgin olive oil and season to perfection.
- Scrunch up the mince with your hands and give it a good knead, then divide into 4 and shape into cricket balls, patting them together well but not packing them too tightly.
- Season with sea salt and black pepper.
- Place the burgers on the griddle, squash to about 1½cm thick using a burger press or spatula, and add the bacon alongside.
- Cook for 1 minute, then flip the burgers and bacon, brushing ½ teaspoon of mustard over the cooked side of each burger.
- Cook for a further 1 minute, flip the burgers again and top each with a slice of cheese and 2 slices of crispy bacon.
- Place the basting domes on the griddle so they are each covering 2 burgers, then slide 1 ice cube under each – they will melt, creating steam and giving you beautiful oozy cheese.
- Cook for 1 more minute, or until the cheese has melted.
- Cut the buns in half and toast on the griddle for 1 minute, turning halfway.
- To serve, spread some burger sauce over the base of each bun, then top with a cheesy burger, a dollop of slaw and a few gherkin slices – the rest will keep happily in the fridge for up to 1 week.
- Dig in!.
Plating & Serving
Not specified
Suggested Sides
Recipe Details
