Yesterday I tried something I’ve been meaning to do for ages, and that was to make burgers from absolute scratch. No pre-purchased mince, just animal parts and a grinder.  The result? Amazing flavour, incredible consistency and most importantly, no wastage! This all started with lamb that I was prepping for the next day. Trim off all the fat you need to and take the trimmings – not the silver skin – and run it through a course grinder. You need a good piece of machinery to do

The girls and I are in Scotland visiting family and taking in the cool summer days and grilling at night to keep warm. Last night the clans Brown and Hendry partook in one of our favourite and simple meals…the BOG burgers! The result? Bliss and plenty of seconds! I spent the morning prepping my favourite rub and Heather’s favourite KC BBQ sauce. That done I explained to my helper (Maw Broon) step by step how to prepare the best burgers you’ll ever have! You’ll need: • 1 kg of

It’s also important to note that by way of family protest, senior Indonesian minister Agung Laksono, one of the men responsible for this environmental catastrophe, is NOT invited to dinner tonight and is hereby permanently and forevermore banned from sharing meals with us!!!! The preparation for the patties couldn’t be easier. I made 15 medium sized (though rather thick) patties with the following ingredients: 3/4 of a pack of Danish backbacon 2 medium sized yellow onions 1 l

So last night Heather and I tried a new tool out, the Williams & Sonoma “Stuffed” Burger Press. I’d give it a 6/10 for performance but for $18 who can complain? The point is though, that it did what it was supposed to do and that was, to produce an amazing burger filled with yummy goodness inside. For incredibly tasting backyard sliders, try this recipe out: 500 grams of premium ground beef 1/2 cup breadcrumbs 1 egg 2 tbsp freshly squeezed lemon juice 1 tbsp fresh parsley (fi

Anyway I digress, last night being a lazy Friday night, I walked up to The Butcher and grabbed 6 pre-made lamb burger patties – they’re a wonderful blend of lamb mince, rosemary and mint. Once at home I set the BGE at 400 degrees F, and the burgs were done perfectly at 4 minutes per side. I let them rest for about 3 minutes under some aluminium foil and a tea towel.  Once ready to serve, we cut up some homemade buns, added a bit of Brett’s salad and a couple of big russet pot

Here’s the recipe for those who like things simple: Ingredients: 1 large onion, chopped 1 lb bacon 2 bottles Guinness beer 4 lb ground beef Procedure Fry the onion and bacon until about halfway done, then add the beer. Cook until beer is reduced. Cool, then combine in food processor until chunky. Combine with ground beef. Let the meat mixture rest for a few hours in the fridge. Form into small patties and cook at 400 degrees until the burgers “sweat” (about 4 minutes), then f

I love mid-week eggness because both Roman and I work it means we usually leave egg cooking until the weekend when we have the time to relax. However we had a craving for hamburgers of the homemade variety and as usual some egg based goodness ensued. The burgers were quite straight forward 1lb of Beef mince with a 1/3lb of pork mince, Roman version of the “righteous urban barbecue” rub and some kosher salt. Note that I pushed the centres down about half an inch prior to grill