How lucky were we last weekend?
With the possibility of a little sunshine hitting the town of Barry, I had it in my head that we would be having a BBQ on the Saturday whether Jebus liked it or not.
Having missed all of the awesome summer from last year due to delays moving into our new house, we were looking forward to the first BBQ of the season come rain nor shine at this point.
Despite the fluctuations in temperature and dryness, I’m happy to report that we had an awesome time making burgers and having a proper first house, first garden, first BBQ celebration – Just my wife and I.
Earlier in the week, I popped to TK Maxx to price check some pans and see what other gems I could find in our Cardiff store.
They had some nice looking Jamie Oliver travel BBQs that looked really solid and were well priced.
Somewhere between the dangerously cheap fire hazards and the over-priced tanks.
On opening the box, it was a little like a flat pack BBQ where the legs needed to be attached as well as the vent controls and a few other bits.
The only piece that seemed a bit out of place was a circular rim that doesn’t necessarily screw in anywhere, it’s just kind of forced around the outside until it doesn’t move anymore – Weird, but we went along with it.
On Saturday morning, we bought the final odds and ends to complete the BBQ including the charcoal, firelighters, salad and veg to really get things going.
Then I decided that the plan would be to cook up some manchego stuffed burgers and warm through some corn on the cobs as well as a little side salad.
The finished plate was freaking awesome, so I would like to share with you the recipe and guidelines for each of the elements.
- 500g Pork Mince
- 2 tablespoons vegetable oil
- 30g Nocellara Olives (Pitted and roughly chopped)
- 4 cloves garlic (Peeled and roughly chopped)
- 1 tablespoon dried oregano
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- A pinch or two of Cayenne Pepper
- 3 tablespoons mayonnaise
- Salt & Pepper
- Manchego cheese, (Cut into bite size cubes)
- Add the garlic, olives, spices and herbs into a blender along with the 2 tablespoons of oil and blend on high until you are left with what looks like a fine paste.
- Spoon the blended paste into a large mixing bowl and throw in the pork mince as well as the 3 tablespoons of mayonnaise.
Mix well by hand ensuring that everything has been evenly distributed and looks the same throughout.
- Split the pork mixture in half then split those halves in two so that you have 4 portions that look around the same size. You can always weigh if you’re looking for consistency.
- Shape the individual portions into burger shaped rounds, ensuring that they are fat enough to take the addition of your manchego cheese.
Poke your finger through the side to create a hole and slide you cheese inside.
Now you can close the hole up and shape into your final burger patty portion.
- Fire up your BBQ and ensure the coals are nice and hot at around 220C.
Cook the burgers for 8 to 10 minutes each on both sides – a total of 20 minutes.
Your burgers are cooked when they reach 71C internal temperature, just bare in mind that the bigger they are, the longer they will take.
I loaded the Manchego Stuffed Burgers into toasted brioche buns which were smothered with smoky chipotle sauce and a couple of slices of grilled yellow\red peppers from a jar.
The burger itself has plenty of earthy spices and saltiness against the fruity yet smoky sauce and finally sweet grilled peppers.
How about corn on the cobs?
Corn on the cobs on the BBQ?
As simple as this!
- 2 Corn on the Cob Portions (Peeled and cleaned)
- 2 tablespoons vegetable oil
- Black Pepper (For Seasoning)
- Put the corn on the cob portions on a plate and coat in the oil along with plenty of black pepper. Roll them around until they are completely covered and ultra-shiny.
- Simply pop them onto a hot BBQ for 20 minutes in total, turning every 5 minutes to get a little colour all around
- Pop them on your plate and serve.
A little salad too.
- 120g bag of salad leaves
- 1/2 Small Red Onion (Finely Sliced)
- 200g Baby Plum Tomatoes (Halved)
- Extra Virgin Olive Oil
- Pop those salad leaves into a large enough bowl, then add the sliced red onion and the baby plum tomatoes.
- Coat in plenty of the extra virgin olive oil
- That’s it. The salad is ready to serve!