Updated: Jul 7, 2020
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!
• 1 kg of beef mince • 500 grams of pork mince • 1 pack of back bacon • 2 medium yellow onions, finely minced • 1 tall can of Guinness stout • 2 tbsp of rib rub
First prep the BOG by frying up the onions and bacon. Once fried to about halfway (i.e. the onions are just starting to turn translucent) add in your Guinness. Reduce the mixture over the next 25-30 minutes.
Once done, set aside the mixture until it cools to room temperature then pulse it with a hand blender until it turns into the consistency of a poopy nappy!
Now add that mixture to the beef and pork mince and really work it with your hands to combine it. Add your rub and maybe a quick dash of salt and start to form your patties. Place them on a plate, cover with cling film and pop them back into the fridge.
We fired up Papa’s gas grill to 500F and then prepped the patties with a quick brush of olive oil and a dash of rub. I grilled the burgers for about 15 minutes tuning every 5 minutes. I kept them going until I reached an internal temperature of 150F. We added a few slices of Scottish cheddar and toasted up a few buns and dinner was served, along with Heather’s tattie wedges!
All in all, success even on a gas grill!
Overall Elise Rating: 10/10