Turk is out at work, earning a crust, so Mrs Turk is in control again! This time I decided to make burgers by adding some very finely chopped parsley, scotch bonnet chilli (phew!) and onion granules to prime minced chuck steak and formed them into half pound patties ready to rest for a while.
This was our first chance to use the little table we bought, second-hand, for £15 on the local Facebook selling site. It was robust enough to handle the minimax sitting on it and was sturdy enough that it didn't move around when I opened the lid of the egg. It meant the cooking height was spot on and using the little egg was an absolute breeze.
I set the egg up for direct cooking, cast iron grid flat side up and around 350 deg F. It literally took 15 minutes to heat up and then the burgers went on. Turk placed some onion slices on the griddle for five minutes each side too and these were served, with the cheese-topped burger in a toasted bun...lush when served with a crispy iceberg lettuce, red onions and a home-made potato salad.
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