Method (Hot Smoking, Grilling, Roasting, Lid Cooking etc.)
Cook Time (X Hrs, X Minutes)
Charcoal & kiln dried firewood
Direct & Indirect
Ability Level (Beginner, Intermediate, Pitmaster)
- 400g good quality chuck beef mince, at least 20% fat
- 8 Rashers dry-cured smoked streaky bacon
- 2 x Onion, sliced into rings
- 1 x Beef tomato, sliced into discs
- 1 x Baby gem lettuce, sliced
- 2 x Gherkin cut into discs or sliced length ways
- 4 x Slices plastic burger cheese
- 4 x Slices Port Salut Cheese or other melty cheese to suit taste
- Burger Sauce
- 4 x Brioche bun
- Cider/beer or water for steaming cheese
- Salt & Pepper
Light fire pit, keeping fire central with space around the edges, while the fire gets established, slice baby gem, onions, tomatoes and gherkins.
Place lid on fire pit and allow to get screaming hot.
Add a splash of cold-pressed rapeseed oil & fry bacon, once it starts to colour move to the edge of the lid to keep warm.
Fry the onions, add a splash of cider vinegar and allow to soften & colour, move to the edge of the lid to keep warm.
Roll mince into 4 equal-sized balls, place burger on lid & flatten with burger slice, continue the same process with remaining three, sprinkle each burger with salt & pepper, then leave to cook for 3 minutes before flipping, give each side 3 minutes. TIP: if the burger is sticking allow to cook longer as it will release itself when ready.
Slice & toast your buns, approx 30 seconds but keep an eye as can burn quickly.
Place cheese on top of the burger, squirt cider/ beer or water around the burger and cover with cloche for 20 seconds until cheese is melted. (may be easier to do one or two at a time).
Assemble your burger. Bottom bun- Burger sauce, sliced baby gem, burger, bacon, tomato, onion, gherkin. Top Bun spread with mustard & place on top.