200g rump steak, coarsely minced
200g chuck steak, coarsely minced
200g beef brisket, coarsely minced
30g (1 medium) eschallot, finely chopped
½ tsp ground black pepper
2 Tbsp vegetable oil
salt, to taste
8 Tbsp Sammy and Bella's Beer BBQ sauce
8 medium soft white sesame seed buns, or 4 large
8 slices cheddar cheese
2 dill pickled cucumbers (try the Polish or Israeli types), thinly sliced
Ask your butcher to coarsely grind the meat for you. Mix together with chopped eschallots and pepper and form into 8 equal sized patties.
Heat the BBQ to medium-high. Brush the burgers with oil, season generously with salt. To cook the burgers medium, cook for 4 minutes on one side, then 3 minutes on the other, placing the slice of cheese on top for the final minute of cooking. Allow the burgers to rest in a warm spot for a few minutes.
Slice open and toast the burger buns and place a generous dollop of Sammy and Bella's Beer BBQ sauce on either side. Place the burger inside, then top with sliced pickle. Serve immediately.
Sammy and Bella's Beer BBQ Sauce:
You can pick up a pack of the Beer BBQ sauce this Saturday for only $4 with any burger purchase.
The way to a man's heart...this is literally beer and bbq in a bottle! we use coopers green ale to give bitterness, which offsets the deep caramel flavours to perfection. throw in a secret blend of herbs and spices, and you've got him hook, line and sinker. delicious on a bacon and egg roll, or use it to baste your favourite BBQ dish.
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