Pork burgers with leek
Make the getting together and grilling experience memorable to your children. One day they will share this magical moment with their own children, too...as we do today.
Pork burgers with leek and celery, a recipe of my own inspiration. Children do like burgers and it is a valuable thing to let them get involved in the process.
You will need:
1750 grams (3.86 lbs) pork mince (ham)
250 grams (0.9 lbs) pork mince (belly)
Spices:
34 grams (1.2 oz) sea salt (fleur-de-sel)
2 grams (0.07 oz) black pepper
1 gram (0.04 oz) coriander
0.3 gram (0.01 oz) Ceylon cinnamon
1 teasp oregano
1 teasp thyme
Other ingredients and herbs:
120 grams (4.2 oz) leek, chopped
50 grams (1.75 oz) fresh onion, chopped
4 tablesp celery
2 tablesp parsley, chopped
1 egg
100 grams (3.5 oz) soaked bread
Preparation
(2-3 hours before grilling on your rotisserie)
Begin with chopping the leek, fresh onion, and parsley and mixing all the spices in the mortar.
Gradually, add the herbs in the mince and kneed. Continue by adding the spices, while kneading well. Wet your hands with cold water, to avoid the mince getting sticky in your hands (this will also be beneficial to the kneading). Add the egg and the soaked bread, and leave the mince in the fridge for 2-3 hours.
Grilling in your rotisserie
Pile the charcoals inside the fire cabin, place alcohol-soaked cotton on top and light them. The charcoals will be ready in about 25-30 minutes. It is an easy, quick and smoke-free way to light the charcoals.
Throw charcoal ash on top to reduce the temperature.
Place the burgers in a cold grilling grate. Rearrange them and pay attention to leave enough space among them, so they do not end up sticking together.
Make the first turning shortly after placing them on the grate. They will need 4-5 turning in total.
When the internal temperature hits 75°C, continue grilling for 2-3 more minutes and then remove the burgers from fire. Cover them for 6-7 minutes.
For grilling in the small rotating skewers, skewer the mince alongside the small rods (120 grams of mince in each rotating skewers). In this alternative, you do not need to do anything, just sit back and wait for them to get ready (it will also be quicker than grilling on the grate).
Complement with seasonal salads and greens, a white wine and a great company; they are essentials!
Happy grilling everyone!
Make the getting together and grilling experience memorable to your children. One day they will share this magical moment with their own children, too...as we do today.
Pork burgers with leek and celery, a recipe of my own inspiration. Children do like burgers and it is a valuable thing to let them get involved in the process.
You will need:
1750 grams (3.86 lbs) pork mince (ham)
250 grams (0.9 lbs) pork mince (belly)
Spices:
34 grams (1.2 oz) sea salt (fleur-de-sel)
2 grams (0.07 oz) black pepper
1 gram (0.04 oz) coriander
0.3 gram (0.01 oz) Ceylon cinnamon
1 teasp oregano
1 teasp thyme
Other ingredients and herbs:
120 grams (4.2 oz) leek, chopped
50 grams (1.75 oz) fresh onion, chopped
4 tablesp celery
2 tablesp parsley, chopped
1 egg
100 grams (3.5 oz) soaked bread
Preparation
(2-3 hours before grilling on your rotisserie)
Begin with chopping the leek, fresh onion, and parsley and mixing all the spices in the mortar.
Gradually, add the herbs in the mince and kneed. Continue by adding the spices, while kneading well. Wet your hands with cold water, to avoid the mince getting sticky in your hands (this will also be beneficial to the kneading). Add the egg and the soaked bread, and leave the mince in the fridge for 2-3 hours.
Grilling in your rotisserie
Pile the charcoals inside the fire cabin, place alcohol-soaked cotton on top and light them. The charcoals will be ready in about 25-30 minutes. It is an easy, quick and smoke-free way to light the charcoals.
Throw charcoal ash on top to reduce the temperature.
Place the burgers in a cold grilling grate. Rearrange them and pay attention to leave enough space among them, so they do not end up sticking together.
Make the first turning shortly after placing them on the grate. They will need 4-5 turning in total.
When the internal temperature hits 75°C, continue grilling for 2-3 more minutes and then remove the burgers from fire. Cover them for 6-7 minutes.
For grilling in the small rotating skewers, skewer the mince alongside the small rods (120 grams of mince in each rotating skewers). In this alternative, you do not need to do anything, just sit back and wait for them to get ready (it will also be quicker than grilling on the grate).
Complement with seasonal salads and greens, a white wine and a great company; they are essentials!
Happy grilling everyone!