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the Ingredients
Instructions
As seen at the 2013 Motorhome and Caravan Show, these gourmet burgers really show off the classic barbecue staple at its best, with quality chuck steak for the perfect texture.
For the Buns:
- Weigh out the flour, sugar and salt into a warm bowl.
- Gently warm the milk, water and butter in a pan until the butter has melted. With the liquid at room temperature add in the yeast and pour into the bowl with the dry ingredients.
- Using a pallet knife mix the ingredients and slice through to bring the dough together.
- Turn out onto a lightly floured surface and knead for 10 minutes. When the dough feels smooth and silky, and it bounces back when pressed with your finger, place it back in the mixing bowl. Cover with a warm tea towel and leave in a warm place to prove for an hour until the dough has doubled in size.
- Divide the dough into 10 equal sized pieces and shape into dough balls. On a floured surface roll each dough ball into 10cm baps. Place on a baking tray, brush each bap with the beaten egg and sprinkle with sesame seeds. Cling and prove for 1 hour.
- Place the baking tray onto the barbecue in an area of in-direct heat and bake at 180°C for 10-15 minutes. Test by tapping the underside of a bap, if it sounds hollow it is done.
For the Gourmet Burgers...
- Divide the minced beef into 4 and using the Weber Burger Press to shape your patties.
- Put onto a plate and chill for an hour to firm up before cooking.
- Half fill a Weber Chimney Starter with Steakhouse charcoal and light. Once lit, pour the coals on to the middle of the coal grate. Put the Weber Gourmet BBQ System grate in place then insert the Cast Iron Griddle accessory securely in the circular recess. Allow it to preheat.
- In a dish combine the salt and pepper. Press the burgers into the dish coating the outside in a salt and pepper crust.
- The burgers are now ready to grill. Place onto the hot griddle, put the lid on and allow to cook for 3 minutes.
- Check to see if the burgers will self-release from the griddle and flip. Before putting the lid back on add a slice of cheese to the top of each burger.
- Cook for a further 3 minutes and using a temperature probe ensure the core of the burgers has reached 70°C. Remove and rest for 2 minutes while you prepare bun. Serve with chopped iceberg lettuce, picked gherkin and BBQ sauce.
- For the buns, weigh out the flour, sugar and salt into a warm bowl.
- Gently warm the milk, water and butter in a pan until the butter has melted. With the liquid at room temperature add in the yeast and pour into the bowl with the dry ingredients.
- Using a pallet knife mix the ingredients and slice through to bring the dough together.
- Turn out onto a lightly floured surface and knead for 10 minutes. When the dough feels smooth and silky, and it bounces back when pressed with your finger, place it back in the mixing bowl. Cover with a warm tea towel and leave in a warm place to prove for an hour until the dough has doubled in size.
- Divide the dough into 10 equal sized pieces and shape into dough balls. On a floured surface roll each dough ball into 10cm baps. Place on a baking tray, brush each bap with the beaten egg and sprinkle with sesame seeds. Cling and prove for 1 hour.
- For the Gourmet burgers, divide the minced beef into 4 and using the Weber Burger Press to shape your patties.
- Put onto a plate and chill for an hour to firm up before cooking.
- For the buns, place the baking tray onto the barbecue in an area of in-direct heat and bake at 180°C for 10-15 minutes. Test by tapping the underside of a bap, if it sounds hollow it is done.
- For the Gourmet burgers, half fill a Weber Chimney Starter with Steakhouse charcoal and light. Once lit, pour the coals on to the middle of the coal grate. Put the Weber Gourmet BBQ System grate in place then insert the Cast Iron Griddle accessory securely in the circular recess. Allow it to preheat.
- In a dish combine the salt and pepper. Press the burgers into the dish coating the outside in a salt and pepper crust.
- The burgers are now ready to grill. Place onto the hot griddle, put the lid on and allow to cook for 3 minutes.
- Check to see if the burgers will self-release from the griddle and flip. Before putting the lid back on add a slice of cheese to the top of each burger.
- Cook for a further 3 minutes and using a temperature probe ensure the core of the burgers has reached 70°C. Remove and rest for 2 minutes while you prepare bun. Serve with chopped iceberg lettuce, picked gherkin and BBQ sauce.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
