Basic Burger Build – #start2bbq
There’s no doubt a delicious burger is and will always be a child’s favorite! To introduce my boys into the world of BBQ I’ve decided to introduce a start to BBQ section in this blog focussing on basic techniques. My boys are grilling there own basic burger for the first time! But they nailed it! Found out my oldest is the most creative one adding pickled radish. The youngest is the one going for pure, technique and swag! I guess I have a golden combo at home! Settled for my retirement… Soon it will be fighting for the grill!
Disclosure: This post may contain affiliate links and is made for @lidlbelgium. All opinions shared are personal and honest.
- 4 buns
- 4 beef burgers
- Your favorite sauce
- 1 to mato
- 2 pieces of little gem or ruccola salad
- Extra toppings at taste
- Cheddar cheese optional
Put your beef patty in the fridge for at least 1 hour. This will make the patty firmer to handle.
Meanwhile prepare your BBQ for a direct session at medium heat (+- 200°C)
Grill the burger until you get a core temperature from 54°C (for fresh burgers) or 70°C (for burgers from a package). Flip it once it comes easily from the grid! Don’t tear it apart when it’s still sticking. Just have patience. When using a core thermometer you can flip it every once a while for equal baking. If you don’t use a thermometer, wait to flip the burger until 2/3th of the burger is done. Flip it and let it cook for another 5 minutes. After flipping you can add the cheese. Test if the burger is done before serving!.
Slice the buns in halves and baste with a thin layer of mayonaise or oil. Grill the bun sides until they have a nice golden brown crust.
Put the ruccola or little gem salad on top of the lower bun and put the burger patty on top of the salad (this will help the bun from getting soggy). Add 1 tbsp of the burger patty.
Put the toppings (tomato, fried onions, bacon, … like you wish) on top of the sauce and finish with another leaf of salad.