A summertime staple on the barbecue, our steak burgers are incredibly tender and packed with rich, gamey flavour. As a rough guide, bbq your steak burgers for 3 minutes on each side for medium-rare.
The best way to bbq steak burgers
Let your patties sit at room temperature for 20-30 minutes prior to cooking to take the chill off.
Rub a little olive oil over both sides of the burgers and generously season with salt and cracked black pepper, much like you would cook a steak.
Ensure the bbq is piping hot before you start cooking – the burgers should sizzle on contact. This helps sear the meat on the outside and build up a flavoursome crust. If cooking over charcoal, which would be our recommendation (we see wood smoke as a seasoning), the ideal timing is when the charcoal has burned down to grey-white, providing an ideal even heat.
Place your burgers on the barbecue and let the heat work its magic. Flip every minute or so to avoid burning.
Cook for approximately 4-6 minutes in total until golden brown and charred.
Once the burgers are cooked to your liking, remove the burgers from the bbq, and rest for 5 minutes – this will allow the meat to relax and the juices to evenly distribute. You may wish to rest inside a toasted bun to catch any escaping juices.
Make sure the heat of the coals is sufficiently hot – the char of the grill and resulting rich colour of the burger are the magic of a great barbecued burger.
If preparing a cheeseburger, add the cheese to the burger before it comes off the heat – around 30 seconds will be sufficient. An upturned pan placed over the burger will increase the heat from above and produce perfectly melted cheese.
Allow 10 seconds to toast your buns for a golden and crispy texture at the end of cooking time. Simply brush the cut surfaces with a dash of olive oil, mayonnaise, or melted butter, and place buttered-side down on the hot grill.
Jorge hails from the Black Mountains where he grew up surrounded by hardy, native livestock. His passion for cookery was sparked by his upbringing, but developed and intensified alongside his respect for British breeds, and zeal for nose-to-tail eating.
In 2009 trained chef Jorge launched Swaledale in Haworth, and took his native-breed led whole-carcass butchery philosophy to high profile restaurateurs. Jorge is a passionate procurer and hanger of meat, and is keen to showcase the sublime taste and texture that comes from ageing, higher fat content, and an older carcass. Jorge proudly invests in native-breeds, as maintaining their market demand is crucial to their very survival.
Jorge studied Creative Writing at Leeds University, and is a former Welsh athletics champion. He lives with his wife, ceramicist Amy Thomas and their 2 children, Fynn and Bea, on a remote grouse moor in West Yorkshire.