Friday night burgers

1

PREP TIME

8 min

Makes

6 burgers

* PLUS Grilling Time: 12 minutes
Friday night burgers

Andreas Trauttmansdorff


Ingredients

  • 500 g ground chicken , or ground beef
  • 4 hot Italian sausages
  • 1/3 cup barbecue sauce
  • Tabasco sauce

Instructions

  • Lightly oil grill and heat barbecue to medium. Crumble chicken into a large bowl. Squeeze sausage meat from casings into bowl. Discard casings. Add barbecue sauce. Using your hands, gently mix together until evenly blended.
  • Shape into 6 burgers, each about 1/2 inch (1 cm) thick. To prevent burgers from puffing up, make a shallow depression, using your thumb, in centre of each. Place burgers on grill. Barbecue with lid closed until burgers are cooked through, 6 to 8 minutes per side. Serve on warm crusty onion buns with dashes of Tabasco and your favourite fixings. Delicious with our Iceberg Wedges With Blue Cheese.

Nutrition (per serving)

  • Calories
  • 285,
  • Protein
  • 23 g,
  • Carbohydrates
  • 2.4 g,
  • Fat
  • 19.7 g,

This is what we came up with when a craving hit for a pub meal with all our favourite things – Buffalo chicken wings, sausages and a big fat burger. Knowing we couldn’t eat all of that at once, we created this chicken burger that combined the choice flavours from each dish!

The Best Burger

* When making beef burgers, use medium or regular ground beef. Lean beef doesn’t hold together as well and the burgers will be drier. The calorie difference isn’t huge. One patty made with lean ground beef has about 174 calories; made with medium, it has 219 and with regular, 220.

* Aside from the usual burger spices, mix in a little of your favourite grated cheese or crumbled goat or feta cheese. It adds flavour and helps hold burgers together during cooking.

* When preparing burgers, use your hands to lightly mix the meat. Overmixing toughens burgers. Thoroughly wash your hands after handling raw meat.

* Let them be – don’t constantly poke or bang on burgers with a spatula during cooking. You’ll lose the precious juices that keep burgers moist.

* Always cook beef burgers until there is no pink left in the centre. They are fully cooked when an instant-read thermometer inserted into thickest part of the burger reads 160F (70C). Or if you gently press them in the centre with your finger, they will feel springy.

Cooking Indoors?

Lightly coat a large frying pan with oil and set over medium heat. Add burgers. Cook, covered, 6 to 8 minutes per side.