Burgers just need cumin, harissa and coriander to make them special
Uplift the humble burger into a gastronomic delight by changing the mince you use and adding a few herbs and spices. Top UK barbecue chef Richard Holden and Ian Hodgett from The Barbecue Shop here in store show how easy it is to make your own lamb burgers with a spicy North African flavour.
Ingredients
- 750g (1lb 10oz) lamb mince
- 1 teasp cumin
- 1 teasp harissa paste
- Maldon sea salt
- Hawkshead Relish Co ‘Cheeky Chilli Salsa’
- mayonnaise
- lettuce
- tomatoes
- 4 burger buns
- Weber Non-stick Spray
- rapeseed oil
- handful fresh coriander, chopped
Add the coriander, harissa paste, cumin and Maldon sea salt to the mince and combine well. Once all the ingredients are thoroughly mixed form into 4 balls. Lightly oil the Weber burger press with a little rapeseed oil, this enables the burgers to be released from the press without sticking.
Start off the briquettes in a Weber Chimney Starter to cut down on the time it takes to bring the BBQ up to cooking temperature, which in this case needs to be around 250C (482F). Place the coals over three-quarters of the charcoal grill. Spray the cooking grate with a light covering of the Weber Non-stick Oil and cook directly over the coals. Leave the burgers, with the lid down, for 5 – 10 minutes, until they have the lovely sear marks. The burgers will come off the grill cleanly if they have cooked, if they stick leave them for another couple of minutes. Turn them over and cook on the second side for a further 5 – 10 minutes. If the outside starts to burn before the inside is cooked move them over to the quarter of the grill where there are no coals.
Once the internal temperature has reached 75C (167F) they are ready to come off, remember the slogan ’75 staying alive’. In this instance an Instant Read Thermometer is an absolute must, it lets you cook the burgers to exactly the right temperature, giving you a really juicy, flavoursome burger.
Assemble the burger by spreading a couple of spoonfuls of the Chilli Salsa over the bottom of the bun then some lettuce leaves, followed by the burger and some slices of tomato, finally spread some mayonnaise on the top of the bun, now the burger is completed. We just used plain white burger rolls but you can also use ciabatta or brioche.
We regularly cook on the barbecues at weekends, from spring to autumn, so if you want to know anything about barbecues or want recipe ideas just pop into store and talk to our trained enthusiastic staff.
