The ‘Big Beef n’ Black’ Burger

The ‘Big Beef n’ Black’ Burger

  • Prep Time15 min
  • Cook Time15 min
  • Total Time30 min
  • Yield2 Servings

Ingredients

  • 500g steak mince (20% fat content)
  • 1Tbs Angus & Oink “Moo Mami” rub
  • 4 Slices of Black Pudding (not to thick)
  • 1 Onion sliced
  • Some of your favourite Beer (I used a coffee porter)
  • 4 Tbs Mayo combined with some Smoked Chipotle Relish
  • 4 slices of thick Bloomer Loaf
  • Salt and Pepper

Method

1

Combine the  mince and Moo Mami in a large bowl. Add a bit of salt and pepper. 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

Combine the Mayo and Chipotle Relish using enough relish to suit personal taste.. ( I used Habanero Steve’s Smokin’ Chipotle Relish but any will do)

4

Light about a half a chimney of charcoal and when lit place on one half of the BBQ with no charcoal on the other side, this will allow you to have a cool and  hot zone. Place the plancha on top and allow to heat. 

5

Put the oil on the plancha and fry the onions until softened. Pour over some of the beer and keep frying for a few minutes adding more beer if necessary to stop them burning. Remove and keep warm.

6

Place the burgers on the plancha.  When the burgers have seared nicely on the bottom (a few minutes), flip them over and add the cheese to the top. Put the slices of Black Pudding on the plancha and flip after a minute.

7

When your burgers hit an internal temperature of 75C, move to the indirect side of the BBQ to keep warm along with the black pudding. Toast your bread slightly on both sides.

8

To build the burgers spread toast with smoked chipotle mayo, add 2 burgers and top each burger with a slice of black pudding. Add some of the beer onions and a sauce of your choice to finish it all off.  I used the rest of the mayo and also added a few slices of gherkins. 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.

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The 'Big Beef n' Black' Burger

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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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