The Big G Burger

Ingredients

250 g minced beef per burger (min. 20% fat)

Salt and freshly ground pepper

Lettuce
2 large tomatoes
1 onion or shallot
4 burger buns e.g. focaccia

Dressing with grilled garlic:
1 ½ dl mayonnaise
1 ½ dl crème fraiche 18%
1 garlic
Lemon juice
Salt and pepper

Crispy onion rings & onion compote:
4 large onions
Butter
Brown sugar
Neutral cooking oil

Orly-batter:
300 g white flour
2 tsp. baking powder
0.4-0.5 l water
3 eggs
1 tbsp. turmeric
1 tbsp. cayenne pepper
Coarse breadcrumbs
Salt and freshly ground pepper
Extra flour and eggs

 

In the kitchen

  • It’s important that the minced beef has a fat percentage of approx. 20%, as it makes the burger patties more tasty and juicy.
  • Mix the mince with a teaspoon of salt, per 200 grams of beef mince. The salt holds the mince together and keeps the shape. Shape the patties by using Weber’s burger press and season with salt and freshly ground pepper.
  • Set aside in the fridge, until they are ready to go on the grill.
  • Rinse the lettuce and tomatoes, and let it dry of. Slice the tomatoes and finely chop the onion, and set it all aside.
  • Now prepare the ingredients for the onion rings. Mix the dry ingredients for the Orly-batter. Add in one egg at the time, while whisking. Then add the water – until the batter reaches a crêpe batter consistency.
  • Peel the two onions, and cut into thick rings – app. 4 mm. The other two onions are for the onion compote. Finely chop and set aside.

On the grill

  • Prepare the grill for the 50/50 cooking method.
  • Start by grilling the garlic for the dressing. Wrap it in aluminum foil with a bit of oil, salt and pepper. Grill with the lid on, medium heat, indirect cooking. Leave the garlic on, until the cloves have softened and the surface golden.
  • Now let the garlic cool off, before mixing the dressing. Mix the mayonnaise and crème fraiche well, and then add the grilled garlic cloves. Mix together and season to taste with lemon juice, salt and pepper.
  • Place a wok on the grill (or in the kitchen) at low, direct heat. Melt the butter, then add the finely chopped onions and let them caramelize. Season to taste with salt and pepper. Add a bit of brown sugar, if you want the compote sweeter in taste.
  • When done, pour into a bowl and set aside.
  • Once again, place the wok on the grill on medium, direct heat. Pour in the oil, and when hot; turn the onion rings in flour, then the batter and lastly the breadcrumbs.
  • Now fry them in the hot oil, until crispy and golden. Once ready, place on a piece of kitchen towel to drain any excess oil.
  • Place the beef patties on the grill at high, direct heat. Grill them with the lid on, and don’t turn, until a clear juice forms on the top. Turn them over and let them finish – approx. 2-4 minutes depending on the thickness. You can move them onto indirect heat, as to not burn them.
  • When done, remove from the grill and set to rest.
  • Lastly, grill the burger buns, so they get the grill marks on top and bottom.

Build the burger:

  1. Lettuce first, then tomato slices and chopped onions.
  2. Add the grilled garlic dressing and place the beef patty on top.
  3. Then brush the patty with the onion compote, before placing the onion rings on top.
  4. Finish with the top of the burger bun. Enjoy!

Tips

Recommended equipment: Burger press, wok or a deep frying pan for the grill