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- 4 brioche buns
- Burger sauce of your choice
- 1.2 kg minced beef
- 8 slices of cheddar cheese
- Pickled red onions
- Pickled cucumbers
- Mayonnaise
- Rocket
- 1 teaspoon salt
- ½ teaspoon pepper
Ingredients
Recipe
- Prepare the Kamado BONO grill for direct cooking by lighting the charcoal, placing the cast iron grates and cast iron flat surface, and waiting until the temperature reaches 200°C. Close the top and bottom air vents to maintain an even temperature.
- Season the meat with salt and pepper, form even meatballs of about 150g each, and place them on the heated cooking surface. Press down firmly with the cast iron grill press. Cook for about 2 minutes on each side. After flipping, place cheese on the seared side to melt.
- Warm the buns on the grates to help them hold the juicy ingredients and retain their shape.
Assemble the burger as follows: on the bun place rocket, pickled red onions, sauce, a meat patty, a second patty, pickles, and mayonnaise.
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3 h +
4
2/3
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3 h +
4
2/3
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1 - 2 h
4
2/3
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1 - 2 h
4+
2/3
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1 - 2 h
4
2/3
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30 - 60 min
4
3/3
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0 - 30 min
1
1/3
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2 - 3 h
4
2/3
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1 - 2 h
4+
3/3
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1 - 2 h
3
1/3
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30 - 60 min
4
3/3
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See the recipe
0 - 30 min
2
1/3