the Ingredients
For the Burgers:
Special Equipment
- Weber Charcoal Performer
- Burger Press
- Mixing Bowl
- Tongs
- Instant-Read Thermometer
Instructions
- In a large mixing bowl, combine the dry-aged steak mince with salt, pepper, and softened butter. Mix gently — avoid overworking the meat to keep the texture light.
- Divide into 12 equal portions and form into patties using a burger press.
- Prepare the chilli honey mayo by mixing all ingredients in a small bowl until smooth. Adjust the honey and chilli to taste, then chill until needed.
- Prepare the barbecue for indirect cooking at around 120 °C. On the Weber Charcoal Performer, light ½ a chimney starter of Weber Briquettes and set up for indirect heat.
- Add a handful of wood chips or chunks for a gentle smoky flavour.
- Place the burger patties and bacon rashers over indirect heat, close the lid, and smoke for around 30 minutes.
- Move the patties and bacon over direct heat to finish — searing until the bacon is crisp and the burgers are cooked through (core temperature 75 °C).
- After flipping the burgers, top each patty with a slice of cheese. Once melted, stack two patties per burger, layering bacon between them.
- Lightly toast the buns over direct heat until golden.
- Spread chilli honey mayo on both sides of the buns, assemble the burgers with the double-stacked patties, and finish with a drizzle of honey if desired.
- Serve immediately — smoky, juicy, sweet, and spicy.
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.
