3 BBQ recipes for Giro D’Italia and Burger Day

Get ready to fire up the grill for two delicious occasions! 🍔🚴‍♂️ Whether you celebrate the Giro d’Italia or National Burger Day, you will find delicious barbecue recipes with us! From classic burgers to Italian-inspired grilled treats, there’s something for everyone.

Burger day, surely that’s every day? Young and old will be happy with a juicy classic beef or chicken burger from the BBQ where it is impossible to eat it neatly and the juices and sauce run down your chin and fingers. No need for napkins, just unabashed eating. Sooooo delicious. During our sunny summer film shoot we made the good old classics: meat and chicken burgers.

When you use good ingredients, you can taste the difference with ready-made burgers. And it’s not as much work as you think, while your coals are burning you can already have your first burger ready! Combine it with our other feel-good food recipes such as the moinkballs or chicken fajita. Read here step by step how we prepare, season and cook the dish.

1. Caribbean Jerk chicken burger

Ingredients

• 500 grams to 1 kilo of minced chicken (they fly off your bbq anyway)
• 1 egg per 500 grams
• Fresh coriander
• Garlic to taste
• Red onion
• 2 dry bread slices or breadcrumbs
• Coleslaw
• Hamburger buns
• Not Just BBQ Caribbean Jerk Rub
• Not Just BBQ Mango Chilli Sauce

Necessities

• Kamado of #weber barbecue
• Coals, Not Just BBQ Firestarters
• Cutting board
• Sharp knife
• Barbecue tongs
• Bowl to mix minced meat
• Hamburg form (or good hands)

Preparation method

>> Watch our step-by-step how-to video recipe << 

Easy recipe steps:

1. Get good chicken mince from your butcher.

2. We work on a Weber this time and prepare the barbecue for direct heat with a teperature of up to 220 degrees C. Of course, we use good coals and our Firestarters.

3. As the temperature rises, we have plenty of time to prepare. Slice the onion into rings and the coriander finely.

4. Grab a large bowl and mix the minced chicken with 1 or 2 eggs in it. Add toasted breadcrumbs if a little too moist.

5. Generously add the Caribbean Jerk Rub and finely chopped coriander. Keep some coriander left over for decoration. The rub has everything to make your burger nice and spicy-sweet. You get the kick from the chilli, but it also has the signature brown sugar, allspice and also already salt, thyme, black pepper and a touch of cinnamon. So you really don’t need more spices than this, we’ve made sure it’s balanced.

6. Mix everything together well and let rest in a cool place. Quarter back in the fridge.

7. Then make your burgers. tip: use a burger press, then all your burgers will be the same size. But you can also use your hands. Tip 2: make a small hole in the middle of the burger before putting them on the grill. This prevents the burger from hollowing out.

8 Barbecue ready? Be sure to experiment with our Smoke Chunks. That extra smoky flavour adds even more flavour!

9. Grill your burgers golden brown, keep the lid off! You want to grill your burgers, not cook them.

11. Put the sliced open buns on top for a while so they are nice and crispy.

12. Prepare your bun with sauce and coleslaw at the bottom, top with the burger and generously add the Mango Chilli Sauce or XL Chilli Sauce.   Enjoy! You can’t go wrong, be the master!

2. Classic juicy beef burger with whisky smoke wood twist

Ingredients for 2 classic hamburgers

• 500 grams of the best quality minced beef!
• Hamburger buns with sesame seeds
• Butter lettuce
• 2 Tomatoes
• 2 Pickles
• 1 Red onion
• 2 Eggs
• Old bread chopped, or coarse breadcrumbs
• Not Just BBQ smokehouse BBQ rub
• Not Just BBQ Whisky Pepper Sauce

Necessities

• #Weber barbecue or smoker
• Coals, Not Just BBQ Firestarters, etc. for preparing your BBQ
• smokewood chunks whisky
• 1 large bowl to mix minced meat
• Cutting board
• Sharp knife
• Possibly a hamburger press
• Barbecue tongs

Preparation method

>> Watch our step-by-step how-to video recipe << 

1. Take your minced meat out of the fridge and prepare it immediately. Your minced meat is of course from good meat from the butcher, such as from the neck or rib and ask for the fatty version so that it stays juicy during the barbecue. Without those fats it will be a dry patch and you don’t want that.

Start your BBQ with our firestarters, they are so easy. Let the BBQ rise to 200 degrees. Only just before the burgers go on the grill do you add our rookhout chunks whisky. 

2. Meanwhile, add two eggs, breadcrumbs and fresh parsley to the minced meat.

Season the minced meat with Not Just BBQ smokehouse BBQ rub. Mix well, but don’t knead too long to keep the air in.

3. Take an amount (a good hamburger is about 100 grams on average, or if you want to go for robust, make it up to 150 grams) and put it in the hamburger press. Then all burgers will be the same size. Don’t have a press? Then model well with your hands, that’s no problem at all!

Tip: Make a small well in the middle of the hamburger, so that you don’t get such a bump on top and a hollow at the bottom while grilling, this happens when the meat expands due to the heat. For best results, start steps 2 and 3 a few hours earlier and keep the burgers cool in the fridge, so that the minced meat stays nice and firm.

4. Well, barbecue already at the right temperature? We want it hot! Then the smoking wood with your coals. We use rookhout chunks whisky this time. But experiment between the five smoke flavors we offer you.

5. The burgers can be grilled. If you like it, you can give the outside of the burger a little more of the Smokehouse Rub. Do not keep the lid on during this phase, because then you will cook the burgers and you do not want that. You want your burger nice and dark brown with crispy crusts on the outside and a juicy inside.

6. Well, when are you going to flip your burger? That is your insight as a barbecue ‘master’. Don’t turn your burger too often, it won’t get any better. You will notice that when the hamburger comes off the grid, it is ready for the other side.

7. Patience. Your burger is almost ready, but give it time to cook well. You don’t want it raw inside.

8. Meanwhile, cut the buns in half. Place them with the cut side next to the burgers and briefly grill them until they are slightly crispy.

9. Meanwhile, cut the tomato, onion and gherkin into thin slices. If you want you can add more goodies such as slices of grilled bacon or a slice of Cheddar Cheese that you let melt on your burger during the last 30 seconds.

10. Assemble your burger. Bed of lettuce for the vitamins, and then give that thick hamburger its best sauce as an extra kick: Not Just BBQ Whisky Pepper Sauce Enjoy!

3. Pizza extravagante with beer bread

>> Click the link here to our extensive video about this recipe << 

Method

2. Meanwhile, prepare the barbecue. This one should be hot, very hot. We will bake the pizza briefly at a high temperature. Too long and the bottom burned, which is of course a shame. When the barbecue has reached a temperature of 300 °C, carefully slide the hot coals to the edges of the barbecue. You do this to ensure that there are no hot coals directly under the pizza stone to prevent the bottom of the bottom from burning too quickly.

 

3. While the beer bread is rising, cut the vegetables and season the meat. Make sure the toppings are thinly sliced so that they don’t take much time to cook under the barbecue. For the vegetables we used bell pepper, red onion and mushrooms. But you can vary this by adding artichoke, olives or zucchini, for example.

 

4. For the bacon, we opted for bacon that was thinly sliced at the butcher shop, as well as for the shoulder ham. You can also vary in type of the meat, chorizo or peperoni are also very tasty on the pizza. Season the meat with the BBQ Braai shaker on both sides to taste. Start with fewer herbs and add more to taste, because this shaker is very full of flavour.

5. The tomato sauce is very easy to make and has only 2 ingredients: tomatoes and Italian herbs. We used canned diced tomatoes, but you can also use fresh tomatoes for this. For a smooth texture, we recommend puréeing the tomatoes with an immersion blender, but it is not necessary. Add the Italian herbs and mix together.

 

6. After an hour, the beer bread dough is ready to be rolled out. Roll out the dough with a rolling pin until it is thinner than you actually want it to be. On the barbecue, the dough will become thick due to the cooking. Before you start investing the pizza, it is recommended to place it on a pizza shovel so that you can easily slide it onto the pizza stone.

7. Top the pizza with your favourite toppings. Start with the tomato sauce, then add some slices of bacon and ham and on top of that on the chosen vegetables. Sprinkle with cheese and mozzarella slices. Are you a fan of spicy food? Then we strongly recommend adding some Smokey & Sweet Hot Sauce.

 

8. Carefully place the pizza stone on the barbecue and slide the pizza onto it. Close the lid and let the pizza bake for about 5 minutes. After 5 minutes, you can carefully lift the bottom to see if it is not burning. If this is not the case, you can leave it a little longer until it is crispy and the cheese has melted well.

 

9. Remove the pizza extravagant from the barbecue when it is ready and cut into pieces. Enjoy!