May 19, 2012 10:29
A really good, home-made burger is such a treat, hot from the BBQ, under the grill or even pan-fried, when the ingredients are great you can’t go far wrong! Making your BBQ burgers from scratch means you know exactly what’s gone into them, too, which is no bad thing.
To make four generous sized burgers, you will require –
1lb of good quality lean beef mince – don’t skimp and buy rubbish here, butcher’s is best!
Mix all the ingredients in a bowl, mushing them together with your fingers until they combine. Then divide into four and shape by hand into thick burger patties. If you have the time to return the burgers to the fridge for an hour or so, this will just firm them up a bit and reduce the risk of them falling apart on the grill. If you’ve made more burgers than you want to eat today, interleave them with greaseproof paper before putting them in a bag, and they’ll keep in the fridge for a couple of days, or can be frozen.
When you’re ready to start cooking, place your burgers gently on the BBQ grill, and cook through nice and slowly – resist the temptation to move them or turn them until the bottom is cooking well. Interfering with them too soon is the best way of losing your hard-earned burger into the charcoal!
Then, enjoy in a nice fresh crispy burger bun with a good dollop of sun-dried tomato ketchup, and a generous handful of salad leaves. The thyme adds a lovely aromatic note, and the tomato a delicate sweetness to the meat that I think you’ll find rather pleasing! I love to eat these burgers outdoors, with a cold beer or a nice crisp glass of dry white wine.
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Posted by Kate Watson
Categories: How-to, Meat, Recipe, Seasons, Uncategorized
Tags: family, food, how-to, meat, recipe, seasonal
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Thank you for your work.
in the first picture there is stones inside the grill. what’s that called?
By eng on November 4, 2013 at 09:21
Hi, the stones are charcoal briquettes (reconstituted charcoal blocks) on the BBQ. Thank you for your comment and glad you liked the post!
By Kate's Country Skills on November 10, 2013 at 19:17