Best-ever Barbequed Burger
By Brian George from the National Barbeque Association
The key rule to abide by when cooking meat on a barbeque is to "Sear on high, grill on low" - seal the meat on a very high heat, then grill it on a much lower heat. There is no need to rush when barbequing.
Ingredients
Fillet steak, minced
Red onion, chopped
Green chili, chopped
Pancetta
Avocado
Blue cheese
Butter, unsalted
Salt and petter
1) Put the butter in a pan until it softens and mix with the blue cheese. Once mixed, make it into a roll and leave to cool.
2) Mix the mince, onion, chili and seasoning together and mould into burger-shaped patties.
3) Sear the patties on a high heat, then grill on a medium heat for 3-5 minutes each side.
4) Cut the buns in half, lightly brush the cut side with olive oil and toast on a medium heat.
5) Place the avocado slices on the pancetta and warm on the grill.
6) Place a slice of the butter roll on the bun base, then add the burger, another slice of butter, pancetta and avocado.
For more barbeque recipes, go to the National Barbeque Association.