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Hi, I am Rich Harris and welcome back to my barbecue series on Videojug. In this episode
I am showing you my ultimate barbecue burger.
[Music]
There are so many complicated burger recipes out there and they really do not need to be.
For me the best thing to do is take great quality beef, season it well and that is it.
All of the other flavors come from what goes with it. All your
compliments, and bits and pieces on the side. I have got this beef from my butcher and it
is a great course man's beef. There is loads of fat in there so it is going to add loads
of flavor and loads of texture as well from the course beef and I have got a mixture of
a few different types of beef in here. So, I have got chuck steak, sirloin, and some
beef shin as well. So, there is good texture and really good flavor. Just speak to your
butcher and he will be able to mince you some really good beef for your burgers. Now, plenty
of black pepper and then quite a bit of salt. Now, it seems like a lot, but you need to
work the seasoning into the beef before you cook it and before they chill.
Now get your hands in there and give everything a good squish together. Do not press to hard.
If you press to hard what is going to happen is you are going to force the meat together
and end up with a really dense burger. So, you want to just push it together to work
that seasoning into the meat. Take your beef and just roughly divide it into four balls.
Cup your hands around the beef and just roll it into a tight ball. If you find it a bit
sticky just dip your hands in a bit of water. Once you have shaped your burger and you are
happy with it just carry on with the rest of the meat. A lot of people think you need
egg to bind it or bread crumbs to sort of bulk it out, but you really do not need to.
If you use good quality beef and just work to shape it together they will hold together
much better than if you start adding things. If you add egg what is going to happen is
as the egg cooks out, it gets dry, the burger is going to fall apart and bread crumbs tend
to dry out the meat and suck out all the fat, so you end up with quite a dry burger.
So, I think for the best burgers just keep it simple. Use good beef, a bit of seasoning,
and nothing else.
For a full list of ingredients check out the description box. Once your burgers are shaped,
chuck in the fridge for a good half an hour to an hour, but if you are preparing for your
barbecue for the next day, make them the night before, wrap them with cling film, and they
will sit quite happily in the fridge. So, while the burgers are sitting in the fridge
it is time to do the onions. Just take some red onions tough and tail them and then just
finely slice. I am in my garden so natural composite. Scoop up the onions, chuck them
in a bowl and pour over some sherry vinegar and a good pinch of salt. Give them a bit
of a stir around and that vinegar is going to coat those onions, soften them up, the
salt is going to draw out all of the liquid and you are going to have a really soft sweet
onions which is going to go really, really, well with the burger and then you need to
leave these for a good half an hour to an hour and it's going to make them really soft
and sweet.
So, I am just going to make a quick sauce. This is my barbecue burger sauce that I always
use and you can keep it in the fridge. It lasts ages. So, I have got mayonnaise, tomato
ketchup, got to have a bit of ketchup with your burger, a bit of American mustard and
then just to accentuate those smoky flavors of the burger some smoked paprika. Just stir
all those together until they are smooth.
For a full list of ingredients check out the description box. Okay, our burgers have been
in the fridge for about an hour now, so just a little bit of salt and pepper on top. It
is going to give it that lovely crust that you want on your burger and that is it.
Straight on the grill. Once the burgers are on the grill just leave them and let them
do their thing for a bit. If you start trying to move them now, they are going to stick
to the grill. They are going to tare and they will start to fall apart. When they are ready
to be turned over they will just lift and turn easily. So, just give them a minute and
we will see how they get on. You want to turn them two or three times during cooking as
well cause you want to make sure they cook nice and evenly and they do not burn on the
outside. The worse thing is to have a raw burger in the middle and burnt on the outside.
Just carefully turn the burgers over; beautiful. That is what you are looking for, golden brown,
couple of little char marks and they are not black and burnt. So, just carefully flip them
over. Keep an eye on your burgers, turn them two or three times during cooking until they
are just cooked through. When your burgers are pretty much cooked
through just give them one final turn and this is when we are going to start to build
the flavors.
So, I have got some jalapeno peppers. Just put a couple of jalapenos on top. If you do
not like it spicy you can leave these out and then top each one with a slice of cheese.
Just lay it on the top and that will start to melt around the burger and you want to
kind of case your burger in cheese.
Now, just for the last bit, stick the lid on. Leave the lid on for about 30 seconds
and that is just going to melt the cheese into the burger and bring it all together.
Ready for the big reveal, look at those guys, beautiful. Scoop them up and stick them on
a plate. Give them a good three or four minutes resting and they will be really, really, juicy.
So, I am using some good crusty rolls here. You could use brioche rolls and then take
a bit of softened butter spread it really generously over the inside of your burger
wraps. Take your buns buttered side down straight onto the grill and they only need 30 seconds.
So, just until they nice and golden like that.
Straight off the grill; beautiful. All that is left to do now is to build the burgers.
So, we have got our sauce we made earlier. Take the bottom half of your bun, good dollop
of sauce on top, couple of leaves of lettuce, couple of gherkins, one of our lovely burgers
and then just a few of these lovely pickled red onions. They are going to add a great
crunch to the whole thing. Add the top bun to the burger and just give it a good squish.
Stick a stick in it to hold it all together.
So, there we have it my ultimate barbecue burger and the only thing that can go with
this is an ice cold beer.
[Music]
So, there we go. That is the end of this series. I hope you enjoyed all of the barbecue recipes
and I look forward to seeing you again soon. All that is left to do now is to feed the
crew. Here you go guys, tuck in, have a burger.