We are full swing into barbecue season and I am enjoying my "new" outside space for cooking and enjoying. We live in a place where we can eat outside pretty much 6 months of the year, give or take. I mean, except for when it rains, you can probably eat outside all year. I am just not that keen. After moving house about 18 months ago, we never got an outside space that felt right for cooking and eating outside. Until this week, when my husband dug his claws in a project that makes it possible for spending the rest of the spring & summer days outside. I am pretty sure I used the barbecue every day this week. I am not complaining.
This weekend on the grill, we had these very delicious hamburgers. Topped with a crunchy and tangy cabbage 6 carrot slaw and melted goats cheese, just so good. You will have to try them for yourself.
Note: Cooking time varies according to how well done you like your meat. We like the hamburgers to be fairly well done, so we cook them for a bit longer. So, if you prefer your meat a little more medium or rare, take it off sooner.
Hamburgers make for a super easy and very reliable barbecue food. Each time I make them, I like to play around with the flavours of the meat and toppings. This slaw was a absolute hit for the burgers. A tangy topping next to the melted cheese and juicy meat...divine.
Also, every time I make the burgers I wrap them and refrigerate them for at least an hour before. This isn't essential, but it give the burger meat longer to stay together and set, so to speak. If you don't have time, don't worry. Just be careful when grilling as they don't fall apart.
I used slices of cured goats cheese in these burgers and it was delicious. You can use the cheese of your choice to make the flavour you like the best. That being said, I strongly recommend this cheese!
Psst...........I don't often post non food related pictures, but I just couldn't resist. Anyway, dining goes with eating, which leads to recipes, so there! Here is where most of the meals will be eaten until the fall! I'm very excited! Still some work to do, but enjoyable nonetheless.
Burgers with a Red Cabbage & Carrot Slaw
Serves 6 / Prep time: 20 minutes / Cook time: 15 minutes
For the Burgers
1 lb ground beef
1/2 onion, finely chopped
Small bunch fresh chopped parsley
2 Tablespoon Worcestershire sauce
1 clove garlic, crushed
1/4 Teaspoon paprika
1/4 Teaspoon oregano
1 Teaspoon sea salt
1/2 Teaspoon fresh ground black pepper
1 Egg, beaten
1/2 Cup/45 grams bread crumbs, very fine
For the Slaw
1/4 Head of red cabbage, shredded
2 Carrots, cut into fine matchsticks
2 Tablespoons olive oil
2 Tablespoons vinegar
1/2 Teaspoon mustard
1/2 Teaspoon salt
1/2 Teaspoon black pepper
Goat cheese slices
Make the hamburgers by combining all the ingredients in a large mixing bowl. Mix well with your hands until it is completely mixed through. Divide the meat into 6 equal parts. Take a portion of the meat and form it into a ball. Place it on the counter top and start to flatten it until you have a burger that is about 5 inches in diameter Remember, they shrink in cooking. Repeat this for all burgers and then stack them, separating each burger with parchment paper. Wrap and refrigerate for a few hour before cooking.
Make the slaw. In a large bowl, combine the olive oil. vinegar, mustard, sugar, salt & pepper and stir well. Add the cabbage and carrots and toss well to completely coat. cover and refrigerate.
Using a gas barbecue, preheat your barbecue to high heat for about 5 minutes. Place all the burgers evenly out over the grill and put the lid down. Cook for about 6-7 minutes and then flip the burgers over. I like to flatten them slightly as they cook. Cook the other side for about 5 minutes and then add the cheese to each burger. Place all your buns on the barbecue at this stage as well. When the cheese is melted, about one minute, remove all the burgers and buns.
Serve together with the crunchy slaw.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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