Pro-Q Smokers & BBQs
Pro-Q Smokers & BBQs
Beasty Burgers
These gorgeous juicy burgers are a great alternative to pre-bought patties, and can be altered to your taste. Makes 10 150g patties, enough to satisfy any meaty appetite.
OVERVIEW
METHOD
Grilling
Cooking Time
30 Mins
Serves
8-10
Suggested Wood
Cherry
Ability
Beginner
INGREDIENTS
- 1kg Beef Mince
- 500g Pork Mince
- 2 Whole Chillies, Finely Chopped
- 4 Large Onions, One Finely Diced, One Sliced into Rounds
- 1 Tbsp Chipotle Chilli Flakes
- 2 Tbsp Pimento/ Smoked Ground Red Pepper
- 2 Whole Eggs
- Salt & Pepper
Serve with Rocket, Tomato and your preferred BBQ sauce on a toasted Brioche bun.
INGREDIENTS
- 1kg Beef Mince
- 500g Pork Mince
- 2 Whole Chillies, Finely Chopped
- 4 Large Onions, One Finely Diced, One Sliced into Rounds
- 1 Tbsp Chipotle Chilli Flakes
- 2 Tbsp Pimento/ Smoked Ground Red Pepper
- 2 Whole Eggs
- Salt & Pepper
Serve with Rocket, Tomato and your preferred BBQ sauce on a toasted Brioche bun.
METHOD
Step 1
Take your mince and put it in a large mixing bowl, together with your onions, chillies, chilli flakes, pimento, salt and pepper, then give it a really good mix before adding your eggs and mixing again.
Step 2
Take a decent handful of the mix (we made them about 150g) and shape it into a patty, then place it onto some greaseproof paper, you can layer these to make sure they don't stick together.
Step 3
When the grill is good and hot (the coals are white or grey), place the patties onto the grill, add some wood to the fire and shut the lid for 5 minutes, make sure the vents are open. You can also place your rounds of onion on too.
Step 4
Turn them over and give them another 5 minutes or so. You can flip them twice again to get some good crisscross griddle marks on them. You can check if they're done or not by using a probe, they should be between 130 and 135°F, which is about 55°C.
Step 5
Let them rest whilst you cut up your buns and dress them with rocket, grilled onion, tomato and a nice dollop of BBQ sauce, then pop a patty (or 2) on each bun and tuck in.
