A good juicy burger is essetial on Kingsday, next to your beer. Young and old will be happy with such a juicy classic Beef Burger from the bbq where it is impossible to eat it neatly and the juices and sauce runs over your chin and fingers. Napkins are not necessary, just unabashedly eat. Sooooo delicious.
During our film shoot we made the good old classic: beef burger. 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 already have your first burger ready! Combine it with our other feel-good food recipes such as the moinkballs or chicken fajita.
Ingredients for 2 burgers
- 500 grams of top-quality ground beef
- Burger bens with sesame seeds
- Head of butter lettuce
- 2 tomatoes
- 2 pickles
- 1 red onion
- 2 eggs
- stale bread, chopped, or coarse breadcrumbs
- Not Just BBQ smokehouse BBQ rub
- Not Just BBQ Whisky Pepper Sauce
Equipment
- #Weber barbecue or smoker barrel
- Coals, Not Just BBQ Firestarters, etc. for lighting the bbq
- Whisky smoke wood
- 1 large bowl for mixing the ground beef
- Cutting board
- Sharp knife
- Hamburger press (optional)
- Barbecue tongs
Quick recipe steps
1. Remove your ground beef from the refrigerator and cook it immediately. Your ground beef should be made from good quality meat from the butcher, such as neck or rib, and ask for the fatty variety so it stays nice and juicy during the barbecue. Without that fat, it will become dry, and you don’t want that.>> Watch here our how-to video recipe <<
Fire up your BBQ with our fire starters—they’re so easy. Heat the grill to 200 degrees Celsius. Just before you put the burgers on the grill, add our whiskey smoke wood chunks.
2. Meanwhile, add two eggs, breadcrumbs and fresh parsley to the minced meat.
Season the ground meat with Not Just BBQ smokehouse BBQ rub. Mix well, but don’t over-mix to keep the air in the meat.
3. Take a quantity (a good hamburger patty is usually about 100 grams, or if you want a robust patty, make it 150 grams) and place it in the hamburger press. This way, all the patties will be the same size. Don’t have a press? Just shape it well with your hands—no problem! Tip: Make a small indentation in the center of the patty to prevent a lump on top and a hollow bottom during grilling. This happens when the meat expands due to the heat. For best results, start steps 2 and 3 a few hours beforehand and keep the patties cool in the refrigerator; this will keep the ground meat nice and firm.
4. So, barbecue up to temperature yet? We want it hot! Next, add the smokewood to your coals. We’re using whiskey smokewood chunks this time. But feel free to experiment with the five smoky flavors we offer.
5. The burgers are ready to go on the grill. If you like, you can give the outside of the burger a touch of Smokehouse Rub. Don’t keep the lid on during this stage, or you’ll overcook the burgers, which is not what you want. You want your burger to be nice and dark brown with crispy crust on the outside and a juicy inside.
6. So, when do you flip your burger? That’s your judgment as a barbecue master. Don’t flip your burger too often; it won’t look good. You’ll know when the burger comes loose from the grill, it’s ready for the other side.
7. Patience. Your burger is almost ready, but give it time to cook thoroughly. You don’t want it raw inside.
8. Meanwhile, cut the buns in half. Place them cut-side down next to the burgers and toast them briefly until crispy.
9. Meanwhile, thinly slice the tomato, onion and gherkin. If you like, you can add more delicious toppings like grilled bacon or a slice of Cheddar cheese, melting it onto your burger during the last 30 seconds.
10. Build your burger. A bed of lettuce for vitamins, and then give that thick burger its best sauce for an extra kick: Not Just BBQ Whiskey Pepper Sauce.
Enjoy!
