Smokers and Grills

Burger with mint mayonnaise and grilled vegetables

To prepare the burger you will need:
150g rump beef
1x burger bun
5g salt
1g black pepper
30g onion
50g pepper
50g tomatoes
10g pickled cucumbers
1 leaf of ice lettuce
10g ketchup
1g mint
30g mayonnaise

To prepare the grilled vegetables:
30g courgette
30g eggplant
30g pepper
10g garlic
1g thyme
10g dried tomatoes
5g salt
1g pepper
10ml balsamic vinegar

Preparation:
- Remove excess fat from the meat, mince it coarsely, add a pinch of salt and pepper, a bit of finely chopped onion and chopped mint.
- Slice a whole peeled onion – make thick slices. Rub with oil, add salt and place on a hot grill.
- Grill from both sides until golden.
- Place to a dish and cover with aluminium foil.
- Rub the pepper with oil and grill until black – its peel needs to be almost burnt.
- Remove the pepper from the grill and place it in a plastic bag for about ten minutes. Peel off the peel, the pepper will have and interesting, smoky flavour. Remove the seeds.
- Prepare your BURGER SET: place a slice of tomato, a slice of onion and a pickled cucumber on a leaf of ice lettuce.

Grilling:
- Halve the burger bun and toast it on the grill until crispy. Put ketchup on the bottom half, mayonnaise mixed with mint on the top half.
- Grill the meat to your taste and place on the bun with ketchup on it.
- Add grilled onion, pepper and burger set. Cover with the mayonnaise bun half.
- As a side dish, grill the sliced courgette, pepper, and eggplant with garlic and fresh thyme. When grilled, place all the vegetables in a bowl, add salt and pepper and sprinkle with quality balsamic vinegar.