British BBQ Society Forums

This is one of mine, i hope you like it.

1 kg of minced beef
1 Large onions
1 Jar Jalapeños
1 Slab of Gorgonzola
Cumin, Garlic powder, salt & pepper to taste.

Take your mince and put it into a food processor for 20 seconds (you'll want to do this in batches) once all done put the meat back into the fridge to cool down.

dice your onion and fry in olive oil. Fry it slow and try to do this till the onion starts to go brown and caramelises then put in a bowl and leave to cool.

Drain the jar of Jalapeños and then put them into the food processor (be careful not to turn the Jalapeños into mush).

Once the onions have cooled, add the mince, Jalapeños, onions, cumin, garlic powder, salt & pepper into a bowl and then mix it up by hand (i find it good to clench and open a fist in the bowl to get this all mixed together).

Take your Gorgonzola and cut it into 2inch squares.

Once this is all mixed make a small patie about the size of your plam put to one side and then do the same again.

Put one piece of Gorgonzola in the middle of one pattie and then put another pattie on top and then press the edges together.

i normally put these on indirect head to begin with and once they've cooked a bit i move onto direct to crisp up the edges.

Hope you enjoy.

Sounds good, works well with basil & sundried tomatoes mixed with mozzarella in the centre too.

I'm gonna try both tonight. I've just had my lunch but now having read this thread I'm starvin' like marvin!!

Sounds great this one will put it in my little bbq book.

This sounds great, thanks for sharing.

being Eds neighbour during the Rudgwick comp - I have to say - these were the most AWESOME tasty burgers I have ever had the pleasure to eat - the water pan Brisket pizza was also excellent!!!................10/10 Ed!

I really like the sound of these, im going to do some on Saturday night for tea.
I'll be doing mine on a skillet or a dreaded disposable grill though as i still havn't got a BBQ yet, i'll also be using fresh jalapeno's from the allotment

AndyHull wrote:i'll also be using fresh jalapeno's from the allotment

If you're using fresh ones i'd tempted to grill them first and remove the skins to get a more falvour out of them. Just let them cool down before adding to your mince.

I quite like the idea of having a bit of crunch to them in the burger though.
I might do two lots and see which is the nicest.