The ‘Classic Burger’

The Classic Burger

The ‘Classic Burger’

  • Prep Time15 min
  • Cook Time15 min
  • Total Time30 min
  • Yield4 Servings

Ingredients

For the Classic Burger

  • 500g steak mince
  • 150g minced streaky bacon
  • 2 Tbs Worcestershire sauce
  • 2 Tbs Angus & Oink “The General” rub

Method

Preparing the Classic Burger

1

Combine the steak mince and minced bacon in a large bowl. Add the Worcestershire sauce and rub and continue to combine until the rub is evenly spread throughout the mixture.

2

Split the mixture into 4 equal parts and form the burger patties with your hands. Remember not to press the mixture together to hard.

3

Set up your BBQ for 2 zone cooking. This will give you an area of direct heat and an area of indirect heat. Place the burgers on the cooking grate directly over the coals and close the lid.

4

When the burgers have seared nicely on the bottom (a few minutes), flip them over and add the cheese to the top. Add a few slices of streaky bacon to the grill to top the burger. Close the lid again and leave the burgers to finish cooking.

5

When your burgers hit an internal temperature of 75C, move to the indirect side of the BBQ to keep warm while the bacon finishes. Toast your burger buns over the coals for a few seconds to crisp them up.

6

To build the burgers add salad leaves, sliced red onion and some Angus & Oink Pitboss BBQ sauce to finish it all off. The toppings are entirely up to you, make it your own. You can also play around with the seasonings inside the burger to find your own secret recipe.

Recipe from Barbechoo.com, you can also find James on Twitter: Barbechoo_James, Facebook: lettherebebarbechoo and Instagram: barbechoo

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The Classic Burger

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MOINKs (where moo meets oink)

Moink Balls

MOINKs (where moo meets oink)

  • Prep Time25 min
  • Cook Time45 min
  • Total Time1 hr 10 min
  • Yield4 Servings

Ingredients

For the MOINKs

  • 400g beef mince
  • 12 streaky bacon rashers
  • 1 egg
  • 1 Tbs Worcestershire sauce
  • 50g fresh breadcrumbs
  • 60ml whole milk
  • 1/2 tsp sea salt
  • 1 Tbs dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp ground black pepper
  • A pinch of bbq – rub we used “The General” from Angus & Oink
  • BBQ Sauce of your choice

Method

Preparing the Moinks

1

To make the meatballs combine all the ingredients apart from the bacon and BBQ sauce, make into 12 golf-ball sized meatballs.

2

Wrap a rasher of bacon round each meatball and secure with a cocktail stick. Dust with the rub.

3

Set up the BBQ to cook indirectly at around 250°F (120°C), these can be done on a tray in the oven.

4

Put the moinks on the BBQ and cook for 45 minutes (or until internal temperature is 160°F or 70°C).

5

Brush with BBQ sauce and cook for a further 10 minutes to set the glaze.

Recipe from Chillin N Grillin NI. Check us out on Facebook: Chillin N Grillin NI or Twitter @grillin_ni With thanks to our sponsors Angus & Oink

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MOINKs (where moo meets oink)

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Chimichurri Steak with a Coffee Rub

Chimichurri Steak

Chimichurri Steak with a Coffee Rub

  • Prep Time20 min
  • Cook Time15 min
  • Total Time35 min
  • Yield2 Servings

Ingredients

For the Steak

  • 12oz Bone-in ribeye

For the Coffee Rub

  • 3 Tbs fresh, finely ground coffee
  • 1 Tbs sea salt
  • 1 Tbs freshly ground black pepper
  • 1 Tbs Dark Brown Sugar

For the Chimichurri

  • Bunch of Parsley
  • 1/2 tsp dried Oregano
  • 1/2 tsp dried Tarragon
  • 1 garlic cloves
  • 1 shallot
  • 1/2 tsp chilli flakes (you can add more if you like it hot)
  • 2 1/2 Tbs olive oil
  • Juice of 1/2 Lemon
  • 2 tsp red wine vinegar
  • salt and pepper

Method

Preparing the Chimichurri Steak

1

Place all the ingredients in a mini chopper and blitz. If it’s too thick add some water. Taste and adjust as necessary. I like mine sharp so sometimes add more lemon juice or red wine vinegar. This can be made the day before and will even keep in the fridge for up to a week. Making it in advance allows the flavours to come together.

2

Get a nice bone in Rib Eye. Last time I made this we injected it with some Quiet Man Whiskey don’t worry if you don’t have an injector it’s just as nice without.

3

Sprinkle with Coffee Rub and leave at room temperature for 20 minutes. This can be done whilst you light the BBQ. Set up the BBQ for direct heat and bring your coals to a high heat.

4

I like my steak medium rare so we usually BBQ it to an internal temperature of 140°F or 60°C medium would be 155°F or 65°C.

5

Once cooked tent with foil (not tightly wrapped) and leave for 5-10 minutes, this allows the steak to rest and makes it tenderer. Slice and serve drizzled with the Chimichurri. Serve with Bacon wrapped onion rings, portobello mushrooms or vine tomatoes all which can be cooked on the BBQ too.

Recipe from Chillin N Grillin NI. Check us out on Facebook: Chillin N Grillin NI or Twitter @grillin_ni With thanks to our sponsors Angus & Oink

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Chimichurri Steak

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