This week me and the Mr invested in a new toy, and it’s long overdue if you ask me. We treated ourselves to a new Weber charcoal BBQ! It’s the first time we’ve ever actually cooked on a charcoal BBQ. I know, go ahead. I’m a big girl I can take the insults!
Wanting to break our charcoal BBQ virginity in style, we opted to try recipes with a twist. Some smokey paprika chicken skewers with a secret ingredient, wait for it… bacon paste! AND inside out cheeseburgers with the cheese stuffed right into the centre of the burger. YES!
Here is what you will need to make 3 decent sized skewers (easily doubled or tripled):
- 1 Slice Smokey Bacon
- 1/2 tsp Sea Salt
- 1 tsp Smoked Paprika
- 1 tsp Soft Light Brown Sugar
- 30g (1-2 tbsp) Barbecue Sauce
- 250g Chicken Mini Breast Fillets
- 3 Metal Skewers OR Wooden Skewers, soaked
To make 2 Massive cheese stuffed burgers you will need:
- 500g Lean Beef Steak Mince
- 4 tsp Worcester Sauce
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 1 tsp Mustard Powder
- a Good Helping of Salt & Pepper
- Sliced Strong Cheddar Cheese
To Serve (Optional)
- Crusty Cobs, cut in half & toasted on the BBQ
- 4 Slices of Bacon
- Caramelized Onions
- Garlic Mayonnaise
To make the Chicken Skewers
*If you are using wooden skewers, put them in a tray of cold water and let them soak for a minimum of 30 minutes*
Roughly chop the bacon slice and pop into a food processor (I use my mini one – less washing up!) Blitz until it forms a smooth paste, stop and scrape down the bowl a few times during this. Leave to one side.
Roughly dice the chicken fillets into 1″ chunks and put into the bowl with the marinade. Give it a good mix to ensure all the meat is coated then cover in cling film and keep in the fridge until needed. It doesn’t take a rocket scientist to work out that the longer you leave it, the more flavour the chicken will absorb. If you have the time, I would recommend doing this the night before you want to eat them.
When you are ready, push the chicken onto the skewers. (Metal or soaked wooden ones.)
I must say, these had an amazing smokey flavour to them! For me, they summed up everything I associate with BBQ. Smokey, charred, juicy, succulent and delicious meat! Definitely one I will be making again.
To Make The Inside Out Cheeseburgers
Tip the beef mince into a large bowl and add in the worcester sauce, onion powder, garlic powder, mustard powder & and generous amount of salt & pepper.
Mix with a fork until all the ingredients are evenly distributed and divide into 4 even chunks.
Take two chunks of the mince and form 2 burgers. Make dents in the middle and place a few slices of the cheese on top.
Cover them with cling film and store in the fridge for at least an hour. This helps them firm up and as a result, they’ll cook better. If you have longer, great. This will allow the flavours to get into the meat.
When they have firmed up, take em to the BBQ!
Cook for about 8-10 minutes on each side until cooked through and nicely charred. (Or a griddle pan would work just as well if you can’t be bothered to get the BBQ out.)
Allow to rest for a few minutes before serving, this will help keep all the juices in the burger. As you can see from the next photo though, my impatience got the better of me!
Once your burgers have rested a little, serve on toasted crusty cobs and top with garlic mayo, crispy bacon & caramelized onions.
Along my travels through the blogasphere, I came across several versions of this recipe. One that really took my fancy was stuffing the burger with mozzarella cheese & pesto. I think this will be on my BBQ to do list next time.
I feel like my charcoal BBQ virginity has been well and truly broken now and I plan on getting back on that horse VERY soon! I love the smokiness & charred flavours that a charcoal BBQ gives in comparison to any other style of cooking.
I hope you all enjoyed the post my lovelies.
Until next week.