Hi all,
Another quick and easy crowd pleaser..thanks to my girl, Donna Hay....just add a webber (or whatever your choice of weapon)
1kg chicken mince
500g of fresh chorizo -cases removed
2 tspoons chilli flakes
Seasoning
400g Provolone cheese-sliced
10 white rolls
Whole egg mayo
Store bought caramelised onion relish
*Place, chicken, chorizo, chilli, seasoning in a bowl.
*I actually needed to put it through a mincer as the chorizo was a little resistant to mush.
*Make into 10-12 patties....around 2cm thick.
* note the dent in the centre of each pattie *
I just thumb the centre, it stops the
pattie morphing into footy shaped meat
ball.
*Direct heat, over a grill plate I chose.
*Oil the grill and the pattie, I run coconut oil.
*2 min, than turn 90 degrees of you want to achieve the 'criss cross look'.
*Cook a further 2 min
*flip the patties over and put cheese over the burgers cook for 2 min.
* With out flipping, take the patties off direct *heat and go into indirect mode.
* I placed a chunk of mesquite now, this is optional, actually no its not, DO IT.....
* Close the lid and cook for a further 5 min.
Just till the cheese is melted.
* I also put the bottom part of the buns in the webber directly over the heat when i closed the lid, buttered side facing down. This is done during the 5 minutes that the patties are cooking indirectly.
* Spread mayo over the bottom half of the rolls, top with the patty and caramelised onion relish. Crack some pepper over the top, enjoy!
Cheers!