Hang Fire Smokehouse’s best barbecue burger recipes | Life and style

Real deal bacon cheeseburger (pictured above)

Make the effort to get the right cuts of beef for flavour and texture, add thick-cut bacon and the ooziest of cheeses, hold it all together in a robust bun … probably the best sandwich you’ll ever eat.

Prep 10-15 min
Cook 20 min
Serves 8

300g short rib, 300g onglet, 1kg chuck (braising steak), 80g beef bone marrow, minced (ask the butcher to do this for you, unless you have a mincer attachment on your food processor)
8 slices of good-quality, thick-cut streaky bacon
Salt and black pepper
8 slices Maasdam cheese
8 slices American-style burger cheese
8 burger buns – we’re not fans of sweet brioche buns, so go for a demi-brioche or one with a little sourdough in it
Butter

For the 24-hour party pickles
½ cucumber, cut into very thin rounds (use a mandoline, ideally)
Salt
150ml cider vinegar
200g white sugar

For the DIY burger sauce
5 tbsp mayonnaise
3 tbsp ketchup
1 tbsp hot sauce (go with your favourite brand
2 tbsp mustard (American if you want it mild, French if you like it hotter)

Put the cucumber in a bowl, salt liberally and leave for about an hour. In a small pan, gently heat the vinegar and sugar, stir until the sugar melts, then leave to cool. Pour into a sealable container, add the salted cucumbers and refrigerate.

For the burger sauce, combine all the ingredients, mix well and set aside.

Form the mince into eight patties (try not to overwork it), then put in the fridge for two hours.

Cook the bacon until it’s very crisp, then leave to cool (while it’s cooling, paint on a little maple syrup for a sweet hit).

Liberally season both sides of the patties, then grill (or griddle) on a medium-high heat, turning every minute or two, until they have a good sear on both sides – about five minutes in all (if you have a probe, they’re ready when the centre hits 65C). Two minutes before you take the patties off the heat, lay a slice of Maasdam on each and, a minute later, a slice of American cheese, and cook until just melting. Leave to rest for a few minutes for a perfect medium-rare.

Cut the buns in half, spread a little butter on each cut side, then grill until golden brown and crisp. Spread a tablespoon of burger sauce on each side. Add a few slices of pickle if you like, on the base, then top with the patty and the bacon. Roll up your sleeves and chow down.

The chick-king sandwich

Hang Fire Smokehouse’s chick-king sandwich.



Hang Fire Smokehouse’s chick-king sandwich. Photograph: Jonathan West for the Guardian

Or how to take your bird burger to next level.

Prep 10-15 min
Cook 30 min
Serves 4

4 free-range chicken breasts, skinned
4 demi-brioche buns
50g salted ridged crisps, lightly crushed
⅓ small iceberg lettuce, finely shredded
4 slices beef tomato

For the baconnaise
2 egg yolks, beaten
2 tbsp fresh lemon juice
8 slices smoked streaky bacon
120ml light olive oil
1 tbsp dijon mustard
¼ tsp sea salt flakes
1 pinch freshly ground black pepper
1 tbsp red onion, minced

For the green stuff
½ avocado, chopped
1 green jalapeño, deseeded and chopped
1 small handful coriander leaves
2 tbsp fresh lime juice
1 tbsp creamed horseradish
1 pinch salt
and ¼ tsp cracked black pepper
2 tbsp vegetable oil

For the baconnaise, put the egg yolks and lemon juice in a bowl and keep at room temperature for 30 minutes – the natural citric acid in the lemon will “cook” the yolks. Bake the bacon at 200C/390F/gas 6 for 12-15 minutes, until crisp – save any fat that renders out – then finely chop. Pour the olive oil into a small bowl, stir in the reserved bacon fat and refrigerate for 10 minutes. Blitz the egg and lemon mix, add the mustard, salt and pepper, then, with the motor running, drizzle in the bacon fat mixture. Pour into a bowl, stir in the onion and bacon, and refrigerate for at least two hours before serving (it will keep for a week).

Blitz all the green stuff ingredients to a puree, then refrigerate.

Lay each breast between two pieces of clingfilm and beat to an even thickness. Lightly brush with oil, season with pepper, then cook on a direct heat, turning regularly, for five to six minutes, brushing with green stuff as you go (it’s done when the centre hits 75C).

Toast the buns, then spread two tablespoons of baconnaise over the cut side of both sides. Put a handful of crisps on the base, top with iceberg and a slice of tomato, then lay on a chicken breast. Top with a tablespoon of green stuff and devour.

Creole black-eyed bean burger

Hang Fire Smokehouse’s Creole black-eyed bean burger.



Hang Fire Smokehouse’s Creole black-eyed bean burger. Photograph: Jonathan West for the Guardian

Even hardened carnivores will ask for seconds of this veggie burger.

Prep 15-20 min
Cook 25 min
Serves 4

For the patties
6 chestnut mushrooms, chopped
1 small onion, peeled and chopped
3 garlic cloves, peeled and chopped
2 x 400g tins black-eyed beans, drained
1 red pepper, chopped
3 tbsp chopped coriander
2 tbsp chopped flat-leaf parsley
3 spring onions, finely chopped
75g sweetcorn
1 tbsp smoked paprika
1 tsp dried thyme
½ tsp chilli powder
150g fine cornmeal (or plain flour)
200g polenta
2 eggs, beaten with a splash of milk
Salt and black pepper

To finish
250ml vegetable oil
4 demi-brioche buns
4 slices Monterey Jack cheese
100g rocket, watercress and spinach leaves
4 slices beef tomato
4 tbsp vegetable oil

For the Creole remoulade
250ml mayonnaise
2 tbsp dijon mustard
1 tbsp fresh lemon juice
1 tbsp mushroom ketchup
1 tbsp chopped flat-leaf parsley
1 clove garlic, peeled and minced
2 tsp capers, minced
1 tsp paprika
1 spring onion, finely chopped
½ tsp sea salt flakes
½ tsp cracked black pepper

In a bowl, mix all the patty ingredients apart from the cornmeal, polenta and eggs, then pulse in a blender: you want a bit of texture, not a puree. Season to taste, then tip back into the bowl and add 50g fine cornmeal (this helps to bind it). Form into four patties and refrigerate for an hour.

Mix together all the remoulade ingredients and refrigerate for an hour (it will keep for up to a week).

Put the remaining cornmeal, polenta and eggs in three separate bowls. Dip each patty first in the cornmeal, then the egg and then the polenta, making sure it’s well coated.

Heat the oil in a large frying pan on a medium flame, then fry the patties, turning often, for four to five minutes. Drain on kitchen towel and lay a slice of cheese on top of each.

Toast the buns, and spread two tablespoons of remoulade or mustard mayo on each side. Put a handful of leaves on the base, top with a cheesed-up patty and a slice of tomato, close the lid and get stuck in.

Pork and halloumi burger

Hang Fire Smokehouse’s pork and halloumi burger.



Hang Fire Smokehouse’s pork and halloumi burger. Photograph: Jonathan West for the Guardian

Everyone thinks beef or chicken when it comes to burgers, but what about pork?

Prep 15 min
Cook 30 min
Serves 6

50ml vegetable oil
4 rashers good streaky bacon, finely chopped
3 banana shallots, peeled and finely diced
3 garlic cloves, peeled and minced
3 tbsp Creole seasoning
2 tsp ground cumin
2 tsp ground coriander
1 tsp chilli powder
1.2kg minced free-range pork shoulder
1 small handful flat-leaf parsley leaves, chopped
2 tbsp thyme, minced
2 tsp each salt and black pepper
100g unsalted butter
6 demi-brioche buns
6 tbsp sweet chilli sauce
6 tbsp mayonnaise
100g rocket leaves
12 slices halloumi

Heat the oil in a medium pan and fry the bacon until crisp. Add the shallots and garlic, and fry on a medium heat for five to seven minutes, until soft. Turn the heat to low, stir in the spices, cook for a minute or two, then leave to cool.

In a bowl, mix the pork, herbs, salt, pepper, and the cooled bacon and onion mix. Fry a small piece, taste and adjust the seasoning. B – bear in mind that halloumi is quite salty. Form into six patties, then refrigerate for an hour.

Butter the cut sides of the buns and grill until golden. Spread a tablespoon of chilli sauce on the cut side of the base and a tablespoon of mayo on the cut side of the lid. Lay a handful of leaves on the chilli sauce.

Lightly oil both sides of the patties, grill for two minutes, then turn regularly until cooked – about eight minutes in all (they’re done when the centre hits 75C).

Brush the halloumi with oil, to stop it sticking to the bars, then grill until golden and a bit charred.

Lay a patty on the rocket, top with halloumi, pop on the lid and tuck in.

Recipes by Samantha Evans and Shauna Guinn of Hang Fire Southern Kitchen in Barry, Wales; hangfiresmokehouse.com. The Hang Fire Cookbook is published by Quadrille at £20.

  • Food styling: Ellie Mulligan. Prop styling: Anna Wilkins

Source link

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *