Cool Cucumber Ciabatta Burger Recipecreated by Dillon Rogers Britain's Best Barbequer 2007 and valued Newboulds customer!
- Steak mince
- 1 packed chilli con carne seasoning
- Half a cucumber
- Sour Cream
The secret to a great tasting burger is in the quality of the meat. You need to go for a quality steak mince (like Newboulds Grand Reserve steak mince!). You also need to invest in a burger press. Using a burger press will give your burger an even grilling surface than you would if you were using your hands to shape it then you wont get a big lump of shapeless meat.
Throw your meat in to a bowl and start squishing it with your fingers this will break down the molecules in the meat and tenderise it making it more juicy.
Add chilli con carne seasoning (the more you add the hotter it will be)
Give it all a good mix then roll in to 3oz-4oz balls ready for pressing.
When you have pressed your burgers place into the fridge to set a little.
In the meantime prepare your topping , slice and chop cucumber into little cubes and add to sour cream or crème freshe you choose both taste great. Fridge until ready. There is no need to add a egg or anything else to bind
Your barbecue should be hot enough as to hold your hand over for 5 seconds any thing less too hot, anything more too hot.
Coat grill bars with a little olive oil by pouring on to a paper towel then wiping the grill bars. There is no need to stand there flipping your burger every 10 seconds I turn mine over twice and that's it.
Cut ciabatta into roll sizes coat with olive oil and grill until starting to brown. When burger is cooked when juices run clear place in ciabatta and add a dollop of the topping . Serve with your favourite salad.