Hamburger day, surely that is every day? 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 sunny summer 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.
Read here step by step how we prepare, season and cook the dish.
YOU CAN’T GO WRONG. BE THE MASTER.
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!
