Bank holiday weekends are all about praying for sunshine and hopefully bringing out the BBQ. This weekend we’re keeping it simple and sticking with an old favourite, the burger! Our friends at Donald Russell have shared their top tips on achieving the ultimate burger, including some tasty toppings for a classic, fuss free BBQ.
Top BBQ Tips
1. Prepare & preheat
Remove your burger patties from the packaging 20 minutes before cooking, so they reach room temperature and pat dry. Make sure your barbecue is preheated or burning well, with a layer of ash covering the charcoal.
Gently place the patties on the barbecue. Cook until browned and turn just once. Use tongs rather than a fork, so you don’t pierce the meat. Use the press test to check if your meat is done, or use a meat thermometer.
Don’t be tempted to serve your burgers straight from the barbecue – this will let their tasty juices run out and they may seem tough. Rest the meat on a rack, loosely covered with foil in a warm place for up to 20 minutes, just as you would for your favourite roast.
Rich, sticky caramelised onions
• Peel and half 3 large onions and cut into slices.
• Heat 3 tbsp oil, or 1 tbsp butter and 2 of oil, in a large frying pan.
• Add the onions and a pinch of salt and cook over a low heat, stirring occasionally.
• Allow the onions to brown slowly, stirring just often enough to scrape any residue off the bottom of the pan. This may take half an hour or even more!
• When the onions are a rich, deep, sticky brown, add 1 tbsp balsamic vinegar and stir in well.
• Dollop on top of your burgers, and enjoy!
The ultimate burger sauce
• Blend together 2 medium pickled gherkins, 2 tsp caramelised onion jam, 1 tbsp hotdog mustard, 1 tsp paprika, 1 ½ tsp garlic powder and 2 tbsp mayonnaise until smooth. Stir in 2-4 tsp white wine vinegar to taste.
• Spoon onto your burger, serving in a toasted bun, with lettuce, sliced tomato, onion and gherkins and an optional slice of cheese.
Visit Donald Russell to order your BBQ meat now