While we can all agree that a delicious cheeseburger is one of life’s simplest pleasures, it cannot be denied that a fabulous flavour bomb of cleverly paired ingredients can totally transform your barbecue.
Take some inspiration from Weber and its four ways to elevate your burger game.
Serves: 4 persons
Prep time: 10 minutes
Cooking time: 8-10 minutes
Barbecue temperature: 200-230°C
Method: Direct
Ingredients:
4 x Sirloin steak burgers (200g each )
Flavour bombing:
Mushroom
225g thinly sliced mushrooms
75g finely chopped onion
1 tsp Worcestershire sauce and dried thyme
1 slice of Emmental cheese
1-2 tsp Dijon mustard
Barbecue
1-2 tsp barbecue sauce
1 slice of cheddar cheese
Grilled onion slices
Crisp cooked bacon
Dill pickle slices
Red chilli
225g sauerkraut (56g per burger )
4 tbsp chilli jam or relish
Grated cheddar cheese
1-2 tsp American mustard
Mexican
1 slice of Monterey Jack cheese
1-2 tbsp guacamole
1 tbsp Pico de Gallo
1–3 slices pickled jalapeño chillies
Freshly chopped coriander
Method:
In the kitchen:
Prepare the barbecue for direct cooking over medium-high heat (200°–230°C ).
Brush the cooking grates clean. Grill the burger patties over grilling/direct medium-high heat, with lid closed, for eight to 10 minutes, until cooked to 70°C, turning once or twice.
Flavour bombing your burger
Mushroom
Sauté 225g thinly sliced mushrooms and 75g finely chopped onion in olive oil with 1 tsp each Worcestershire sauce and dried thyme. Spread both halves of each bun with Dijon mustard. Top the bottom buns with an Emmental cheese-topped burger, followed by mushrooms and onions.
Barbecue
Spread both halves of each toasted bun with your favourite homemade or shop-bought barbecue sauce. Top the bottom half of each bun with a cheddar-topped burger, followed by grilled onion slices, crisp-cooked bacon, and dill pickle slices. Add more sauce as you like.
Red chilli
Warm 225g sauerkraut. Spread the bottom half of each toasted bun with a quarter of the sauerkraut. Add the burger and spoon 4 tbsp chilli jam or relish over it. Top with grated Cheddar cheese and spread the top half of each bun with American mustard.
Mexican
Top the bottom half of each bun with a Monterey Jack cheese-topped burger. Add 1-2 tbsp guacamole, 1 tbsp Pico de Gallo, 1–3 slices pickled jalapeño chillies, and some chopped fresh coriander.
