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Red Meat

Herb Crusted BLT Burger

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SERVES 4
DIFFICULTY easy
PREP TIME 15 minutes
BRAAI TIME 10 - 15 minutes
RATING

This is a classic favourite for all of us, whether we live in the States, or right here on the tip of Africa. Over the years, I’ve refined how I make my burgers and I’ve finally reached a point where I think it rocks. Give it a bash and tell me what you think.


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METHOD

  1. To make roasted garlic, simply cover it in tinfoil, pop it in the Ketla at 250°C / 482°F and roast it for 10 – 15 minutes.
  2. Squeeze the soft, roasted garlic out of the cloves into a bowl, discarding the skins.
  3. Using a fork, mash well with remaining sauce ingredients.
  4. Add salt and pepper to taste and mix well – this will last for about a week if kept in the fridge.
  5. TOPPINGS: Crispy Bacon Tomato sliced Avocado, sliced Cheddar cheese, sliced Mozzarella, sliced Onion, sliced and caramelised Lettuce, choose your favourite Pickled Gherkins, sliced Pickled Jalapenos, sliced Red Onion, thinly sliced
  6. To Make the Burgers divide your mince into 4 equally sized balls – about 250 g each.
  7. On a clean surface, shape 4 burger patties, making sure that the patties are 2-3cm thick and about 1cm wider than the burger buns. (You do this because the patties will shrink when cooking, and there’s nothing worse than having a big bun, and lost somewhere inside it – a small patty).
  8. Now one of the tricks I’ve learnt: Using your thumbs, and turning the patty constantly, make a little indentation in the centre of the patty. This is to prevent the burger patty from turning into a meatball while it cooks.
  9. Grease the grid by using a non-stick spray or wiping it down with sunflower or canola oil.
  10. Fire up both burners of the Ketla on High - we’re looking for 250°C / 482 °F plus.
  11. Now sprinkle the rub over the burger patties (yes, you read that right), and press the rub into both sides of the patty – making sure you keep that little indentation in the middle.
  12. Open the Ketla, and place the patties around the back of the grid, close to the hinge (the hotspot).
  13. Grill for 5 minutes, and then turn.
  14. The patties will be ready in the next 5 minutes – so please check every 2 or so minutes – there is nothing worse than a dry burger. It should still have it’s own juices if it’s cooked right. Which gets me to the optional breadcrumbs. In the old days, I’d use breadcrumbs to absorb some juice and fat while cooking. That way if I over- cooked the burger, it would still be juicy. Nowadays – I just cook it juuust right, so it’s still juicy. If you’re a beginner – add the breadcrumbs to the mince and mix well before making your patties.
  15. Finally it’s time to assemble the best burger you’ll ever eat. Do this in any way you like, but definitely drizzle over some of that delicious roasted garlic mayo you made earlier.
  16. SERVE WITH: Good company DRINK WITH: Craft beer

INGREDIENTS

4 Burger Buns

1 kg freshly minced Beef or Lamb – ask your butcher to mince it for you 100 g Breadcrumbs (optional)

The Rub

2 Tbsp. Coriander Seeds

2 Tbsp. Mustard Seeds

2 Tbsp. Garlic Flakes

2 Tbsp. Peppercorns

2 tsp. Smoked Paprika

2 tsp. Coarse Salt

Bash all the spices together in a mortar and pestle. Keep going until you have a rustic rub.

For Roasted Garlic Mayo:

½ cup Real Mayo – if you know how, make your own

a big squeeze of Lemon Juice

1 tsp. Paprika

1 bulb of Roasted Garlic.

Maldon Salt and Cracked Black Pepper, to taste

4 Burger Buns

1 kg freshly minced Beef or Lamb – ask your butcher to mince it for you 100 g Breadcrumbs (optional)

The Rub

2 Tbsp. Coriander Seeds

2 Tbsp. Mustard Seeds

2 Tbsp. Garlic Flakes

2 Tbsp. Peppercorns

2 tsp. Smoked Paprika

2 tsp. Coarse Salt

Bash all the spices together in a mortar and pestle. Keep going until you have a rustic rub.

For Roasted Garlic Mayo:

½ cup Real Mayo – if you know how, make your own

a big squeeze of Lemon Juice

1 tsp. Paprika

1 bulb of Roasted Garlic.

Maldon Salt and Cracked Black Pepper, to taste

  1. To make roasted garlic, simply cover it in tinfoil, pop it in the Ketla at 250°C / 482°F and roast it for 10 – 15 minutes.
  2. Squeeze the soft, roasted garlic out of the cloves into a bowl, discarding the skins.
  3. Using a fork, mash well with remaining sauce ingredients.
  4. Add salt and pepper to taste and mix well – this will last for about a week if kept in the fridge.
  5. TOPPINGS: Crispy Bacon Tomato sliced Avocado, sliced Cheddar cheese, sliced Mozzarella, sliced Onion, sliced and caramelised Lettuce, choose your favourite Pickled Gherkins, sliced Pickled Jalapenos, sliced Red Onion, thinly sliced
  6. To Make the Burgers divide your mince into 4 equally sized balls – about 250 g each.
  7. On a clean surface, shape 4 burger patties, making sure that the patties are 2-3cm thick and about 1cm wider than the burger buns. (You do this because the patties will shrink when cooking, and there’s nothing worse than having a big bun, and lost somewhere inside it – a small patty).
  8. Now one of the tricks I’ve learnt: Using your thumbs, and turning the patty constantly, make a little indentation in the centre of the patty. This is to prevent the burger patty from turning into a meatball while it cooks.
  9. Grease the grid by using a non-stick spray or wiping it down with sunflower or canola oil.
  10. Fire up both burners of the Ketla on High - we’re looking for 250°C / 482 °F plus.
  11. Now sprinkle the rub over the burger patties (yes, you read that right), and press the rub into both sides of the patty – making sure you keep that little indentation in the middle.
  12. Open the Ketla, and place the patties around the back of the grid, close to the hinge (the hotspot).
  13. Grill for 5 minutes, and then turn.
  14. The patties will be ready in the next 5 minutes – so please check every 2 or so minutes – there is nothing worse than a dry burger. It should still have it’s own juices if it’s cooked right. Which gets me to the optional breadcrumbs. In the old days, I’d use breadcrumbs to absorb some juice and fat while cooking. That way if I over- cooked the burger, it would still be juicy. Nowadays – I just cook it juuust right, so it’s still juicy. If you’re a beginner – add the breadcrumbs to the mince and mix well before making your patties.
  15. Finally it’s time to assemble the best burger you’ll ever eat. Do this in any way you like, but definitely drizzle over some of that delicious roasted garlic mayo you made earlier.
  16. SERVE WITH: Good company DRINK WITH: Craft beer

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