Basildon Extra, June 2012 29
ALTHOUGH we don't always have the sun- shine to justify cooking up astorm in the gar- den, us Brits certainly have the enthusiasm. But while sausages and chicken wings have
their place at an al fresco feast, there's always room to draw inspiration from other barbecue- loving nations. Mike Reid is executive chef at restaurant
Trysomething tasty for dinner Gaucho burger
the grill can impress your friends with this Gaucho recipe...
(serves one) INGREDIENTS
chain Gaucho, which is best known for its Argentine steaks. He says: “British people love the barbecue. We don't get as much practice as everyone else because we don't have the weather,but in the last 10 years the popularity of the barbecue has really grown. “Welove to do sausages, burgers and lamb in Britain, but I'd recommend steak.”
◆ Use anice fattysteak, trim the fat and put it to one side.Mincethe meat with asharpknife, cutting cubesnomorethan 2mm across. Do the same with the fat, but rub in salt as you go. ◆ Put 180g meat and 20g fat into abowl with the dicedshallots,chopped garlic, chopped parsley,ketchup and Dijonmustardand season. Mix with your handsand shape but don't com- press them too much. ◆ Put the burgers in the fridge for an hour and remove 15 minutes beforecooking to ensure they arenot too cold. ◆ Ensure that your coals or grill arehot enough but not flaming. The correct temperaturefor burgers is slightly lowerthan for asteak, because of the fat content, so you should be able to hold your hand abovethe grill for only two to three seconds. The odd flicker of flameis all rightand helps flavour the burger,but don't have roaring flames as these will scorch the meat,making it bitter. ◆ Cook for four minutes per side and turnonly once to guaranteeeven cooking. ◆ Toast asesame-seed bun quickly on the grill, putting ketchup on the bottom, mayonnaise on the top. Add aslice of cheddar as the juices turn brown from the burger and leavetomelt, then put it in the bun and top with crispy bacon (cooked on the grillvery quickly to give it adeli- cioussmoky flavour), tomato and rocket.
METHOD
◆ 200g (minimum) rib eye steak ◆ 20g diced shallots ◆ 10g chopped garlic ◆ 20g chopped parsley ◆ 1tsp ketchup ◆ 1tsp Dijon mustard ◆ 2thick slices of maturecheddar cheese ◆ Salt and Pepper
For topping: ◆ 2rashers of back
bacon (optional) ◆ 1small tomato,
sliced ◆ Rocket leaves ◆ Alittle more ketchup! ◆ Mayonnaise ◆ Sesame seeded bun
Those who fancy themselves as masters of
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