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Weber Big Mac 2.0
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Weberholics
Weber Big Mac 2.0
Prep Time
15
Cook Time
10
Servings
4
Difficulty
Easy
Ideal for
Charcoal
Ingredients
500g Beef Mince 80/20 Mix
5 eggs
1/2 cup bread crumbs
1/2 brown onions, finely chopped
1 garlic clove, minced
Salt
Freshly ground black pepper
Butter
4 burger buns, cut in half
Cos lettuce leaves
Mayo
Mustard
Tomato Sauce
Pickles, finely diced
Rice wine vinegar
Paprika
Make the Burger Sauce
A dollop of Mayo
A squirt of Mustard
A dash of Tomato Sauce
Pickles, finely diced
Splash of Rice Wine Vinegar
Pinch of Paprika
Method
Step
1
In a large bowl mix the beef mince, one of the eggs, the bread crumbs,onion, garlic, salt, and pepper. Divide the mixture into four equal portions. Roll each portion into a ball and then flatten with the palm of your hand to a thickness of about 1cm.
Step
2
Using your thumb, make an indentation into the centre of the patty. This helps to keep the patties a consistent thickness when cooking. Once the patties have been made, set them aside on a plate and refrigerate for 30 minutes.
Step
3
Prepare the barbecue for direct cooking over medium heat (180°C to 230°C) with a hotplate or Weber Ware Frying Pan.
Step
4
Place the patties directly on the cooking grill and cook over direct medium heat, with the lid closed, for 3 to 4 minutes. Open the lid and turn the patties. Once the patties are turned, melt a little butter on the hotplate (or frying pan) and crack the remaining four eggs onto it. Season the eggs with salt and pepper.
Step
5
When the patties are cooked, remove from the grill and set aside to rest. While the patties are resting, place the burger buns on the grill, cut side down and cook for 1 minute.
Step
6
Remove the buns from the grill and assemble the burgers with a patty, lettuce fried egg, and the burger sauce.
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Difficulty
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Total Time
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Servings
24 Biscuits
Difficulty
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Servings
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Total Time
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Servings
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Difficulty
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Servings
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TURANGI
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Wanaka
Invercargill
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TT Haines Hunter HQ
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