Time to get the skewers, tongs and aprons out as Scots get ready for the return of National BBQ Week next week (5th July).
In celebration of its 25th year, National BBQ Week will be extended over two weeks, giving alfresco chefs even more time to impress their family and entertain friends with their cooking skills.
To help out, head chef at the Cook School Scotland, Stuart Leslie, who regularly features traditional Scottish recipes as part of his cooking classes, has put together this ultimate Scotch Beef burger recipe.
Stuart said: "Everyone's go-to dish for a BBQ is a burger of some kind and I am confident this will tick all the boxes.
"I know the fat content may seem excessive but it helps the cooking process, the addition of streaky bacon adds to the flavour also.
"Use scotch beef and a local supplier if possible as I am a firm believer in the Scottish ladder being one of the best in the word and strive to use it as much as possible here in the cook school.
"It’s my take on a cheeseburger with not just a twist, a curveball you could call it and it’s well worth a try."
Cook School Scotch Beef Burger
What you need:
400g Scotch Beef Mince (15% Fat Content)
Small red onion, finely diced (if red onion is bigger keep some back for garnish)
4 slices Ayrshire streaky bacon, chopped
1 egg yolk
30g panko breadcrumbs
Salt & pepper
2 pretzel buns, lightly toasted
1 little gem lettuce, washed & shredded
1 beef tomato, sliced
Mayonnaise
Strathdon blue cheese
How to make it:
1. Where possible, try to use mince with a 15% fat content as a minimum; this will help the cooking process and will be far tastier. Put the mince into a bowl, add the finely diced onion and chopped streaky bacon, mixing until all is evenly combined.
2. Add in the egg yolk and the panko breadcrumbs then season well. At this stage, I always try a tiny wee bit to make sure my seasoning is correct – do this and adjust to your desired taste.
3. Divide the mixture up into 4 even patties then put into a container and cover with clingfilm before refrigerating.
4. Now, it’s time to get together your bun, toppings & sauces etc. So, for this extra special Cook School version, I am going to use a pretzel style bun, some little gem lettuce, sliced beef tomato, loads of mayonnaise, Strathdon blue cheese & a little red onion if you have any left from the mix.
Obviously, different people like different toppings so have fun building your individually tailored burger.
5. Heat up your grill or BBQ to a high temperature, shape your patties into a flat round burger shape & cook for approx. 6 minutes each side. Ensure patties are thoroughly cooked before serving.
6. Now, leave to rest for 5 minutes on a plate then build your burger. Enjoy!!!
TIP: I would always put my toasted bun base on a tray and built it up from there with the burger & cheese, then pop it in the oven for 5 minutes.
This not only melts your cheese, but the bun catches any juice that is coming out the burger!
The Cook School Scotland is a family-run attraction in Kilmarnock that offers hands on cooking experiences. The Cook School set to reopen its doors on 1st of September with a host of new menus and cooking experiences led by Head Chef Stuart for customers old and new.
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