While we can all agree that a delicious cheeseburger is one of life’s simplest pleasures, it cannot be denied that a fabulous flavour bomb of cleverly paired ingredients can totally transform your barbecue banquet. Take some inspiration from Weber and their four flavour ways to totally elevate your burger game!

 

 

 

 

 

 

Serves: 4

 

Prep time: 10 minutes

Cooking time: 8-10 minutes

BBQ Temperature: 200-230°C

Method: Direct

 

Ingredients:

4 x Sirloin Steak Burgers (200g each)

 

Flavour bombing:

 

Mushroom

225g thinly sliced mushrooms

75g finely chopped onion

1 tsp Worcestershire sauce and dried thyme

1 slice of Emmental cheese

1-2 tsp Dijon mustard

 

Barbecue

1-2 tsp barbecue sauce

1 slice of cheddar cheese

Grilled onion slices

Crisp cooked bacon

Dill pickle slices

 

Red Chilli

225g sauerkraut (56g per burger)

4 tbsp chilli jam or relish

Grated cheddar cheese

1-2 tsp American mustard

 

Mexican

1 slice of Monterey Jack cheese

1-2 tbsp guacamole

1 tbsp Pico de Gallo

1–3 slices pickled jalapeño chillies

Freshly chopped coriander

 

Method:

In the kitchen:

1. Prepare the barbecue for direct cooking over medium-high heat (200°–230°C).

2. Brush the cooking grates clean. Grill the burger patties over grilling / direct medium-high heat, with lid closed, for 8-10 minutes, until cooked to 70°C, turning once or twice.

 

Flavour Bombing Your Burger:

 

Mushroom

Sauté 225g thinly sliced mushrooms and 75g finely chopped onion in olive oil with 1 tsp each Worcestershire sauce and dried thyme. Spread both halves of each bun with Dijon mustard. Top the bottom buns with an Emmental cheese-topped burger, followed by mushrooms and onions.

Barbecue

Spread both halves of each toasted bun with your favourite homemade or shop-bought barbecue sauce. Top the bottom half of each bun with a cheddar-topped burger, followed by grilled onion slices, crisp-cooked bacon and dill pickle slices. Add more sauce as you like.

Red Chilli

Warm 225g sauerkraut. Spread the bottom half of each toasted bun with a ¼ of the sauerkraut. Add the burger and spoon 4 tbsp chilli jam or relish over it. Top with grated Cheddar cheese and spread the top half of each bun with American mustard.

Mexican

Top the bottom half of each bun with a Monterey Jack cheese-topped burger. Add 1-2 tbsp guacamole, 1 tbsp Pico de Gallo, 1–3 slices pickled jalapeño chillies and some chopped fresh coriander.

 

For more barbecues, accessories, cooking tips and recipe inspiration, visit www.weber.com/IE

 

  

About Weber: 

We have been celebrating perfect BBQs since 1952 with our superior know-how, unique range of products and our enthusiasm for all things ‘Weber’. We are the original BBQ brand, no other barbecue manufacturer can boast such a wealth of experience and knowledge as Weber. In the same way we invented the kettle barbecue in Chicago from a simple marine buoy, we continue to develop the whole world of barbecuing bit by bit every day. 

  As one of the world’s leading providers with the most comprehensive range of quality products and services in the industry, today Weber is Internationally synonymous with barbecuing innovation, perfect barbecue products and the ultimate barbecue experience. With offices in over 40 countries on all continents, we continue to promote the Weber BBQ culture around the world. 

Visit www.weber.com/IE