Smoked Chilli & Cheddar Burger
Relying on the British weather is tough, especially when your backyard BBQ is sitting there, calling your name. Sun or not, we’re here to help. Release your inner chef with our series of all-weather recipes, easily made from the comfort of your kitchen (if raining) or bbq (if sunny).
So tongs out, umbrellas away, ‘Kiss The Chef’ apron on. Let’s cook.
2 GBK beef patties
2 Burger buns
2 Slices good quality Cheddar ie. Montgomery
4 Tomato slices
Shredded iceberg lettuce
Thinly sliced red onion, mixed with a tsp white vinegar, pinch salt and left 15 min.
4 Tbsp GBK House Relish
4 Tbsp GBK Smoked Chilli Mayo
2 Tsp French’s mustard
Cook the burgers on the BBQ, in a pan or under the grill. After the first turn, spread 1 tsp French’s mustard on the cooked side of each burger patty and flip again.
When the burgers are about 2 min from being done, top with a slice of Cheddar cheese.
Split the buns and toast the cut sides under the grill. Spread the bottom bun with GBK Smoked Chilli Mayo and top with shredded iceberg lettuce.
Place the burger & cheese on the lettuce. Add the tomato & pickled red onion.
Spread a couple of tablespoons GBK House Relish on each bun lid and place on top.