The summer seems to be here in the UK, shorts and t-shirts abound and the smell of barbecue is in the air, so it’s time to unearth some of our favourite Franglaise Cooking BBQ recipes to share with you. This first one is a foolproof classic, what’s more it’s a fairly healthy barbecue option, is quick and super-easy, so no excuses for not having this one on your BBQ!
For those of you who don’t know me I should probably share my BBQ credentials with you: I was born and lived in the sunny south of France for 33 years, so I was eating barbecued food frequently from a very young age. Then from the age of 18 I started doing my own barbecue cooking, which was roughly once a week from April until October, until we moved to the UK when I was 34 (the UK weather has reduced drastically the amount of BBQs I can have per year!). I’ve barbecued on the beach in portable BBQs, I’ve cooked in massive, set in stone BBQs, I’ve hosted uncountable barbecues for friends and family, and I’ve even been part of the BBQ cooking for hundreds of people at events. So believe me when I say I know what I’m talking about when it comes to barbecues 😉
Now I recently read in Red magazine (Sophie’s, not mine!) that with a BBQ you should first cook the meat which takes the longest, so chicken and pork, followed by beef and lamb. I have to strongly disagree with this approach if you use a charcoal BBQ! If you follow this advice you’ll end up with chicken and pork that’s burnt on the outside and still raw on the inside. Your beef and lamb will also taste more boiled than grilled. The reason is that a charcoal BBQ is much hotter at the start and then gets colder and colder.
So what you should actually do is the opposite: when your BBQ is really hot at the start cook your beef and lamb, close to the flames, for a very short time so it is chargrilled outside and still pink or bloody inside. Then put it aside with some foil and a tea towel on top to keep it warm. You can always reheat it gently later on the BBQ if need be. When the flames have died down, and you are left with embers, you can cook your pork and chicken for a longer time, as the heat is much lower, constantly turning them over.
Of course on a gas or electric BBQ it doesn’t really matter as you can change the temperature more or less instantly. But it’s not a real barbecue, it’s cheating! And the end result is nowhere near as good 😉
Anyway, lecture over, read on to see how to make our yummy homemade BBQ beefburgers….
- Mix the shallot, parsley and egg yolk together in the food processor (or by hand) with 1 tbsp of olive oil
- Add the beef mince and mix again
- Put the remaining 2 tbsp of olive oil onto a chopping board
- Make 4-6 balls out of the mix and flatten them to 1-2 cm thickness on the oiled up chopping board
- Cook the burgers on the BBQ on very high heat for about 1 mn on each side (depending on taste)
Get your food processor ready with the blade on. Get all your ingredients ready.
Peel the shallot, cut it in quarters and put it in the food processor. Wash the parsley and put half the bunch in the food processor. Separate the egg white from the yolk and add the yolk to the mix. Pour in 1 tablespoon of olive oil and mix everything well.
If you don't have a food processor you can mix everything by hand (with a spoon or a spatula), just make sure you cut the shallot and parsley finely first.
Add the beef mince to the food processor and mix some more.
Pour the remaining 2 tablespoons of olive oil onto a chopping board and spread it around. This amount of mix will make 4-6 burgers. Make a ball with some of the mix, put it on the oiled chopping board and flatten it with the palm of your hand to about 1 to 2 centimetres thick. Repeat for the remainder of the mix.
At the start of your charcoal BBQ, when it's at its hottest, put the burgers onto the grill. The olive oil on your burgers will prevent them from sticking too much to the grill. If there are flames it's even better as your burgers will be properly chargrilled. But don't leave the burger there for too long. I would recommend about 1 minute on each side with that kind of heat so it's well cooked outside and still bloody and juicy inside. Of course I'm French and we like our meat pretty rare, so you may want to cook it longer....
- You can put your raw burgers in the fridge, in a box with a lid, for a couple of hours after patting them down so they will be even tastier.
Don't forget, if you like this recipe please share it! We'd love it if you came back and shared your comments, thoughts, and rating on this dish once you've made it. Bon appétit!
I'm linking this recipe up to Tasty Tuesdays with Vicki, from Honest Mum. Click on the image below to find some other tasty blog posts: