Smoky beef burgers

From Nil to Grill recipe:

• Prepare the Grill:
  Prepare the Kamado BONO grill for direct cooking by lighting the charcoal with a fire starter. Place the stainless steel cooking grates and wait until the temperature reaches around 200°C. Adjust the top and bottom air vents to maintain a consistent stable temperature.

• Prepare the Vegetables:
  Slice the paprika  peppers into thin strips for easier grilling. You can use green, red, or yellow peppers. Grill them along with cherry tomatoes. Don’t forget about the asparagus, as they pair perfectly with our dish. However, we will add the asparagus later. If any vegetables are slightly charred, that’s okay; they will taste great with fresh arugula.

• Toast the Buns:
  While the grilled vegetables are resting off the heat, heat and toast the brioche buns. Be careful not to over-toast the inside, as you’ll want to avoid making them too crispy; a slightly charred outside is ideal.

• Mix the Grilled Vegetables:
  Once the buns are toasted, set them aside and chop the grilled vegetables. Mix them with fresh arugula, adding salt and roasted pumpkin seeds if you like. I enjoy adding seeds, but it’s optional!

• Cook the Patties:
  For the beef patties, I recommend using the grate with the cast iron grate  to achieve a better sear without drying out the meat. Maintain a temperature of around 200°C. If you’re making thick patties, remember to press down the centre with your finger to prevent them from shrinking excessively. Cook for about 1-2 minutes, then flip. Add cheese on top of the patties. Make sure to choose a good quality cheese instead of the cheapest available. You can stack several slices on top of the patty. Use a thermometer to check the internal temperature. When the cheese melts and the internal temperature reaches 48°C, you can take them off. Remember, the cooking process doesn’t stop, so by the time the burger hits your plate, it will be close to 54°C internally.

• Assemble the Burger:
  Layer your burger as follows: bottom bun, mayo (which can be seasoned), fresh arugula with grilled vegetables, the beef patty with cheese, grilled asparagus, and pickled jalapeños to taste. Finish with the top bun, lightly coated with BBQ sauce. This pairs wonderfully with roasted potatoes!

• Optional Smoking:
  For an extra flavor boost, smoke your heated burgers for a few minutes using indirect heat and American oak wood chunks. You will need to add deflectors with the smoking chips. Your burger will be something special, different from the ordinary!

Enjoy your meal!