GOOD OLD AMERICAN GOODNESS
- Preparation: 30 minutes
- Cooking time: 10 minutes
- This recipe serves four, so if there’s only two of you simply use half the ingredients.
- Barbecook Billy
- Barbecook Charcoal Starter
- Cheddar cheese
- Hamburger buns
For the burgers
- 600 g lean minced beef (preferably Black Angus)
- 60 g Panko (Japanese breadcrumbs)
- 1 tbsp Paprika
- 1 tbsp Dijon mustard
- ½ tbsp Smokey BBQ sauce
- 1 tbsp ketchup
- Pinch of salt
For the sauce
Who doesn’t love a delicious, home-made hamburger? The “Chef with Spunk” (translation of the title of his book Chef met Lef, ed.) Nigel van der Horst set to work with Barbecook Billy and created a fabulous burger with bacon, cheddar cheese, marinated minced beef, apple, onion and honey. “The Mother of all Burgers”, as Nigel himself dubbed his creation. Serve the burger with French fries and home-made coleslaw and you will have a combination guaranteed to be a tremendous hit at a food-sharing party with your friends!
- Knead all the ingredients for the burgers together and set aside in the refrigerator.
- Slice the onion and the apple. Heat a frying pan to high heat and fry the bacon until crispy.
- Next, fry the onion and apple until they develop a nice sheen and deglaze with the honey.
- In the meantime, shape the burgers, making sure that each burger is nice and firm.
- Light the Barbecook Billy using the charcoal starter. When the charcoal has developed a nice white layer of ash, put the grill on your Barbecook Billy.
- Sear the burgers on both sides for a few minutes. Next, cook them for another 4 - 6 minutes until done. Cut the buns in half and place them on the grill. When everything is ready, melt a slice of cheddar on each burger. Are you getting hungry?
- Blend the mustard and the mayonnaise into a nice sauce.
- When everything is ready, assemble the burgers in this sequence: bottom half of the bun, tablespoon of sauce, lettuce leaf, apple and caramelised onion, beef patty with melted cheese, bacon, top half of the bun. (Remember: the party isn’t a success if your burger doesn’t drip on your clothing or on the table!)
This recipe is also featured in Nigel van der Horst’s cookery book Chef Met Lef. According to Nigel it’s all about striking the right balance between healthy & good food.