Matt’s BBQ Burger
Feel it hot hot hot! Summer is all about grilling and if burgers are your go-to BBQ meal, try your hand at this recipe from Mateus Bistro chef/owner Matt Krizan.
Chef Tip: For the ultimate result, it’s best to use a charcoal BBQ and making sure you use the lump hardwood charcoal as opposed to the brickets. This will give you a great smokey flavor.
Burger
| 2 lb | medium ground beef |
| 1/2 cup | diced red onion |
| 1/2 cup | diced red pepper |
| 1 1/2 tsp | salt |
| 1 tsp | ground black pepper |
| 2 tblsp | Dijon mustard |
Pickled Onion
| 1 | red onion, sliced |
| 1/2 cup | red wine vinegar |
| 1/2 cup | water |
| 1 tblsp | sugar |
| pepper to taste | |
| salt to taste | |
| 1 | bay leaf |
Directions
- Place all burger ingredients into a bowl and mix well with your hands until all the mustard, onions, and peppers are mixed very well. Divide into 6 equal portions and make into patties.
- Have the grill on high, BBQ patties for approximately 3 minutes on each side and then turn heat down to medium for another 4-5 minutes. If you grind the meat yourself, best results would be to cook to a medium consistency.
- Pickled Onion: Place red wine vinegar, water, sugar, salt, pepper and bay leaf in a sauce pan and bring to a boil. Once boiling, pour over the sliced onion and let cool. This can be done a day in advance if you like. If you don’t use them all, you can keep in the refrigerator in an air tight container for up to a week and use as a condiment for other dishes.
- Choose your favorite bun type, slightly grill them to get a nice toasting affect and dress as you like it, topping it all off with the pickled onions.
Serves 6
Recipe provided by: Chef Matt Krizan, Mateus Bistro
Source Guide:
*Pick up farm-fresh seasonal produce from Noggins Corner Farm Market, Stirling Fruit Farms, Masstown Market or one of the many other Farmers’ Markets of Nova Scotia.
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