Be the burger bear and curate this mountain of flavour and patty perfection. The kids will never want anything else!
Serves : 6
Prep Time : 30 minutes
Cook Time : 15 minutes (try and cook to temperature - not time)
Desired Internal Food Temp : Rare 50-54°C, Medium rare 55-59°C, Medium 60-65°C, Medium Well 66-71°C
Ingredients
- 500g short rib mince
- 300g minced chuck
- 40g table salt
- 2 tablespoons of English mustard
- 10g cracked black pepper
- 6 x burger buns
- 6 x slices of beef tomato
- 6 x slices of red onion
- 6 x slices of cheese (which ever you fancy)
- 6 x tablespoons of burger sauce
Method
STEP 1 : Set up the barbecue for two-zone, direct cooking. By doing this you will prepare the grill for both cooking and resting.
STEP 2 : Place the grill on the barbecue along with two fire lighters and light them.
STEP 3 : Half-fill the chimney starter with British charcoal. Place the chimney on the top of the fire lighters and leave for 5 minutes to heat and create glowing embers.
STEP 4 : Once the charcoal is glowing, carefully scatter the coals over half of the charcoal bed, leaving the other half empty for your cooler cooking/resting zone. Make sure that the vents are open on the bottom and the lid of the barbecue to allow lots of air to flow and you are able to build a hot barbecue. Leave the barbecue vents open while the coals take and settle. This will take circa 5-10 minutes (you can cook much quicker on British charcoal as there are no nasties to burn off!).
STEP 5 : Once the temperature is achieved, keep the lid on to allow the heat to level out. You are looking for the temperature dial to sit around the 230°C mark.
STEP 6 : While the barbecue is coming up to temperature, grab a mixing bowl and add the short rib and chuck mince. Then add the mustard, salt and pepper for a simple yet tasty seasoning.
STEP 7 : Divide the beef mix into 6 balls and then shape the balls into burger patties, either with your hands or with a burger press.
STEP 8 : When the barbecue is ready, lay the burgers directly on to the grill and lightly press with a spatula. Pop the lid on and simply leave for the contact side to char and crisp up for 5 minutes. Flip over with a spatula and cook the other side for 4-5 minutes with the lid on, which will help the burgers steam a little and keep them nice and moist. With a couple of minutes to go, remove the lid and slide the burgers over to the other side of the grill, away from the hot colas to rest up. To finish, simply cut the burger buns in half and toast quickly on the grill.
STEP 9 : Build the burgers with the remaining ingredients and serve. Boy that's a great burger!
