This burger recipe is quick, easy, and delicious. Our mouths are watering, and yours will be too! We look at taking a quality game outdoors.
Total time: 1 hour
Make the Burgers
Our patties are homemade. *Secret tip: the patty consists of 50% beef brisket and 50% chuck steak, coarsely ground and then refrigerated to keep the shape. There are no other ingredients at all!
Place your patties on a flat surface; we like baking paper for ease of transferring to the BBQ grill. Load them up with freshly ground salt and pepper to help form a nice crust.
Prepare the Charcoal
When the charcoal has burned to the top of the stack, it is ready for use in ~20-30 minutes. Be sure to use good quality fire-proof gloves when handling charcoal or fire. It’s now time to load up the BBQ with the glowing red embers.
Grill the Buns
Load the Lettuce
With our burger recipe, we like the lettuce on the bun first approach because it helps prevent a soggy burger bun when the meat patty has a bed of lettuce to sit on.
Get the Burgers Cooking!
Preparing the patties on baking paper allows for easy transfer to the grill. Make sure the grill mesh is nice and hot then flip them on and season the top side with salt and pepper. By cooking on a pre-heated grill surface there is less chance of food sticking to the grill.
Cook the Burgers to Taste
Flip the patty once again and place your favourite cheese slices on each patty.
Melt the Cheese
Place the lid on to melt the cheese.
Slice Fresh Tomato
Check It’s Ready
Lid up to check they are ready to go. This charcoal BBQ has a lever to adjust the height of the charcoal bed. At this stage we lower it to the lowest setting. With the charcoal low and the lid on we can melt the cheese without burning or overcooking the burger.
Carefully take the patties from the grill and place them on your lettuce, while you’re stacking the rest of your burger up, optionally give the bun lids a warm up on the grill, but be sure to keep a close eye on them.