Albondigas Burger

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:

  1. Albondigas burger
  2. Korean Chicken burger
  3. Chicken tikka bhaji burger
  4. Thai pork burger
  5. 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

Cast Iron Grid

BBQ Temperature




  1. 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.
  2. I’m assuming you’ve already made the Albondigas and it’s still warm and the Toasted Corn Salsa.
  3. Take some tortillas and use a 8cm cookie cutter to cut enough tops and bottoms for you burgers.
  4. Place your corn on the cob directly on the grill plates and cook, turning when the kernels start turning brown.
  5. When the corn is almost cooked, warm the tortillas on the Egg for about 30 seconds a side.
  6. Take the tortillas and place on a plate.
  7. On the bottom tortilla add some salsa, then the Albondigas and top with avocado and soured cream.
  8. Add a tortilla to the top and serve with the corn on the cob and some extra salsa.

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