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 ‘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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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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Angus & Oink Chicken Wings

Chicken Wings

Angus & Oink Chicken Wings

  • Prep Time30 min
  • Cook Time40 min
  • Total Time1 hr 10 min
  • Yield4 Servings

Ingredients

For the Chicken Wings

  • 1kg wings
  • 20g Angus and Oink “The General Rub” (you can add more to taste if you like them spicy)
  • 10g baking powder
  • 10g self raising flour
  • 1 pint buttermilk
  • Angus & Oink Rampant Angus Sauce

Method

Preparing the Chicken Wings

1

Soak the wings overnight in the buttermilk, if you can’t get buttermilk you can use 250ml milk with 1Tbs of lemon juice. I like to separate the wings at the joint but you can leave them intact if desired. After marinating take them out of the milk, drain but don’t pat dry.

2

Mix the baking powder, rub and flour together in a bowl and toss your wings. Put them on a plate and leave in the fridge to dry for 30 mins.

3

We are lucky to have a rotisserie basket but you could cook them indirect on the grill turning a few times. Cook for 40 mins.

4

Remove from bbq, and toss in sauce of choice, in this case Rampant Angus Scotch Bonnet Ketchup. Serve with blue cheese sauce and celery.

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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Angus & Oink Chicken Wings

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