BBQ Burgers & Bits Recipes (serves 4-5 adults)

INGREDIENTS​
For the Burgers

• 625g minced beef - this will make you 4 x large or 5 x med patties. 
• ​1 med red onion
• 1 small bunch parsley
• Dried oregano or mixed herbs 
• 75g breadcrumbs (can be fresh or dry)
• 1 small/med egg (if large use yolk only) 
• Olive oil (light, not extra virgin)
• Salt
• Black pepper

 For the Onion Rings

• 2 large (or 3 med) white onions (the sweet Spanish ones ideally)
• 250ml beer (ale not lager), and keep this cold in the fridge until needed as that helps with crunchiness
• 200g self raising flour
• 50g cornflour
• 750ml oil for deep frying (not olive, ideally rapeseed or canola)
• 1 slice bread (any kind, just to test our oil temperature - I will explain on the class)
• Salt
• Pepper (white preferably)
• Paprika (sweet not smoked unless not having relish, then smoked) 

For the Tomato relish

• 1 x med red onion
• 4 med/large ripe plum/vine tomatoes
• 1-2 clove(s) garlic
• 1 fresh chilli's OR dried chilli flakes - optional, and any variety depending how hot you like it (jalapeno, birds eye etc)
• 2 Tbps red wine vinegar
• 1 Tbsp soft brown sugar
• 1 tsp Worcestershire sauce (optional) 
• 2 Tbsp tomato ketchup
• 2 tsp smoked paprika
• Salt
• Black pepper
• Olive oil (light not extra virgin)
• 1 Tbsp cornflour mixed with 2 Tbsp cold water 

​And to go with: (All optional depending what your family like) 

• Burger buns - sesame, brioche, plain - whatever you like
• Lettuce - shredded or portions
• Sliced tomato - if you prefer plain to the relish
• Sliced red onion 
• Sliced pickled gherkins
• Sliced English cucumber
• Cheese slices
• Avocado
• Jalapeno chillies
• Ketchup
• Mayo
• Rose sauce (a mixture of the two above)
• Mustard
• Chutney - only if you don't plan eating the relish we make
• Oven chips - you can put in the oven at the same time you finish making the burgers

UTENSILS

• Hob - two rings needed; 
  
• BBQ or oven - for the cooking of the burgers; 
  
• 2 x chopping boards (one for meat, 1 for vegetables); 
  
• 1 or 2 x chef’s knifes (sharpened); 
  
• Small utility knife (serrated); 
  
• 1 med pan with lid; 
  
• 1 med/large pan (approx 25cm) - not a frying pan as we need depth here for deep frying; 
  
• 1 heatproof mixing spoon; 
  
• 2 med/large mixing bowl; 
  
• 2 ramekin/mini bowl; 
  
• Tray (large enough to hold the prepared burger patties to go in the fridge to set prior to cooking); 
  
• Baking sheet/roasting tray; 
  
• Cooling rack; Large frying pan (if you NOT going to BBQ the patties but cook indoors); 
  
• Roasting tray with ovenproof rack (if you NOT going to BBQ the patties but cook indoors); 
  
• Egg lift/spatula/fish-slice/guzunder; 
  
• Mould/cutter - approx 9.5-10cm at the base (this is optional as you can easily shape by hand, or use a sturdy large glass/jar); 
  
• Tongs - for deep frying (I prefer these to a slotted spoon but you can use the latter); 
  
• BBQ utensils - for cooking the burgers; 
  
• Tinfoil; 
  
• Clingfilm; 
  
• Tea towel; 
  
• Kitchen paper towel; 
  
• Spoon measures - Tbsp and tsp specifically; 
  
• Scale - multi-function, zero between; 
  
• 3-4 mixing spoons (standard dessert size ones you eat with); 
  
• Oven gloves; 
  
• Disposable gloves - if you prefer not to touch meat  and also if you slicing fresh chilli; 
  
• Serving plates/platters/bowls; 
  
• Serving tongs/spoons; Cutlery/glassware/napkins

METHOD - Burger

1. Put the meat into a bowl
2. Peel and very finely chop the red onion – add to the meat (onnly add as much as you like, may not be the whole onion)
3. Destalk about 1/4 - 1/2 the bunch parsley and finely chop – it’s about 1-1.5 tablespoon finely chopped. Add this to the meat
4. Add a tsp dried mixed herbs
5. Break in an egg - you only need 1 small egg, so if you have a large egg, use the yolk only - we dont want it too wet
6. Add the salt and a good amount of black pepper to the meat etc
7. Finally add the breadcrumbs - you don't want to add to many but enough to help bind the burgers. You can omit both the breadcrumbs and the egg if you prefer (don't use egg unless using breadcrumbs as well or it will be too soggy) 
8. Mix well – you can use gloves or just get your hands right in there
9. Divide the mix into 4  or 5 even sized balls and then shape the patties – make them quite flat/wide because they shrink when cooked
10. When shaped, put the patties on a small tray/plate – wash hands immediately and get rid of any meaty gloves and the bowl. 
11. Put the tray into the fridge for 20 minutes (min) to firm up the patties
12. About 20 minutes before you want to eat, fire up your BBQ or put the oven on to 200 degrees to pre-heat
13. When the patties are rested and the BBQ/oven is hot, cook the burgers on both sides till they are fully cooked through
    
14. NOTE: If cooking indoors, then place a little oil in a frying pan and fry the patties on both sides to seal till nicely caramelised and browned, then transfer the patties to a rack on a roasting tray and roast in the hot oven until cooked through – approx. 10-12 minutes
15. Allow the finished patties to rest (can cover lightly with tinfoil to keep warm) 

METHOD - Tomato relish

1. Peel and finely dice the onion and garlic 
2. If using fresh chilli, slice and dice now - reserve (I prefer to use dry crushed flakes which I add later) 
3. Place the onion in the pan with a good dash of olive oil and start saute'ing slowly (dont burn) and after a few minutes add the garlic and chilli
4. Meanwhile finely dice 4 tomatoes 
5. When the onions/garlic is soft, add the tomatoes and cook out for about 4-5 minutes stirring regularly
6. Now add the red vine vinegar (2 Tbsp), soft brown sugar (1 Tbsp), smoked paprika (2 tsp), the ketchup (2 Tbsp), a good dash of Worcestershire sauce (about 1 tsp), salt and pepper and the dried chilli if  using (a good pinch) - mix well (at this point you can also add in any other dried herbs if you want to use - oregano, mixed herbs, dill etc) 
7. Simmer covered on a low heat for about 15 minutes - stirring occasionally
8. While simmering, mix together 1 Tbsp cornflour with 2 Tbsp water in a small bowl and keep aside
9. When the relish has cooked for 15 minutes, add the cornflour mixture and cook out for a minute stirring, and it will thicken up the relish as the cornflour heats through.
10. If you want you can finely chop and add some pickled gherkins directly into the relish (but I prefer to keep it plain and add the pickles in slices into my burger)
11. Remove the relish to a glass bowl to cool - stir occasionally to help the cooling process. 
12. Store in a sterile airtight jar in the fridge (for about a week is fine)

METHOD - Onion Rings (you can prepare the rings and batter in advance but fry them just before eating, when the burgers go on the BBQ)

1. Make sure beer is in the fridge in advance - it must be cold for the crunch!
2. Place the self raising flour into a bowl and add 1/2 tsp salt and 1/2 tsp pepper (white pref) and 1 tsp sweet/plain paprika (I use sweet not smoked because I use smoked paprika in the relish and don't want that in every element, but if not making relish then can use smoked paprika here)
3. Make a well in the centre and pour in the beer gradually, whisking in as you go, until you have a nice smooth thick batter - thick enough so a ribbon train is left, a bit like double cream. It should not be too runny. 
4. Place this in the fridge to rest and stay cold while you get on with the onions
5. Peel the onions and slice into thick rings - divide into the individual rings (discard inside baby rings as too small, and any membranes hanging off) - put in a large bowl 
6. Add a few tablespoons of cornflour to the bowl of onions, and toss them around - you can do this in a bag 
7. When you are ready to cook the onions, place the oil in the pan about halfway up and heat to 180 degrees celcius. It will take a good 5 minutes for the oil to come to temp. If you have a food thermometer use it, or drop in a small cube of bread and if it sizzles strongly , the oil is hot and its ready. 
8. Now shake off the excess cornflour from the onion rings and dip the rings in the batter, then lift out, allow excess to drip off, then put directly into the hot oil - repeat until you have enough onions for a single layer in the pan
9. Cook for few minutes until golden brown (you can turn over), then remove to drain on a tray lined with kitchen paper, or a cooling rack set over a tray
10. Now, work in batches and repeat for all the onion rings - don't overcrowd the pan, single layer.  
11. Season with a little salt when still warm
12. Eat straight away