Albondigas Burger
For #UKBBQWeek 2020 the theme of Saturday 4th July was burgers.
Too often people try and improve on a burger by making it bigger, adding more cheese and more bacon, making it impossible to eat and to be honest, doing very little innovation. I wanted to get away from this so we made 5 different burgers and cooked them all on our live cook we've done every Saturday during lockdown. The 5 burgers were:
- Albondigas burger
- Korean Chicken burger
- Chicken tikka bhaji burger
- Thai pork burger
- Spicy bean burger
Hopefully these 5 burgers teased your imagination and got you thinking about what you could be cooking on your Egg.
The Albondigas burger uses a few recipes we’ve cooked as part of our live cooking series. Albondigas are a Spanish tapas dish traditionally but we thought we would marry them with a Mexican toasted corn salsa, tortillas, avocado, sour cream and a little corn on the cob.
Cooking surfaces
BBQ Temperature
Ingredients
- Some Albondigas
- Toasted Corn Salsa
- Avocado
- Tortilla Wraps
- Corn on the cob
- Soured cream
Equipment
Method
- Setup your Big Green Egg for a direct cook either with a cast iron searing grid or a cast iron plancha. Set the Egg to 200°C.
- I’m assuming you’ve already made the Albondigas and it’s still warm and the Toasted Corn Salsa.
- Take some tortillas and use a 8cm cookie cutter to cut enough tops and bottoms for you burgers.
- Place your corn on the cob directly on the grill plates and cook, turning when the kernels start turning brown.
- When the corn is almost cooked, warm the tortillas on the Egg for about 30 seconds a side.
- Take the tortillas and place on a plate.
- On the bottom tortilla add some salsa, then the Albondigas and top with avocado and soured cream.
- Add a tortilla to the top and serve with the corn on the cob and some extra salsa.