The other night I was debating over what to cook for dinner and I realised that I was really in the mood for a good quality beefburger. When I inspected the contents of the fridge I was pleased to find that I had some grated parmesan left over from a pasta dish I’d made a couple of nights before, so I decided to make Italian beefburgers with rosemary fries on the side.
On the whole, I’m quite happy on a low-meat diet because it’s better for both my body and the environment, but occasionally my body screams out for meat and it’s a call I must answer. This leads me to last night’s culinary delight – the ultimate smokey burger.
One of my bookshop colleagues is a vegan and over the past few weeks I’ve been enjoying discussing my Happy Pear recipe exploits with her and learning more about the tricks vegans and vegetarians can use to enhance their food. One such delight is the marvel that is Colgin’s Liquid Smoke. It’s a hickory-based sauce that you can add to any dish that you’d like to enhance with a BBQ flavour. Initially I couldn’t understand why she wouldn’t just use smoked paprika, but it turns out that the benefit of using the liquid smoke is that it simply adds a BBQ smokey taste to the food instead of the sweet roasted pepper tone that the paprika brings.
My colleague generously brought into work a bottle of Colgin’s for me yesterday and I was dying to try it. Thankfully it coincided with my meat craving, although you could easily use it to add smokiness to vegetables, particularly bland ones such as courgettes and aubergines.
So last night, after deciding what to have for dinner, I went to Marks and Spencer’s, purchased some good burgers and gluten-free buns, and set off into a BBQ seasoned sunset with the ultimate smokey burger.
A good quality beefburger (I used one from Marks and Spencer)
A soft gluten-free bun cut in half
3 to 4 drops of Colgin’s Liquid Smoke
1 generous slice of mozzarella (I used Violife dairy-free)
A couple of rashers of back bacon
2 cherry tomatoes (sliced)
Mayonnaise and ketchup to taste
Sprinkle 3 to 4 drops of liquid smoke onto your burger (you could add more if you’re feeling brave, but I was conservative because I wasn’t sure how strong it would be).
Cook the burger in the oven, in a frying pan, or on a BBQ.
A few minutes before the burger’s done cook your bacon rashers.
Place your mozzarella slice on top of the burger and put it back in the oven until the cheese has melted.
Once everything’s almost cooked pop your bun in a toaster (or on the BBQ) to toast for 30 seconds or so, just to warm it through and gently toast it.
Place the bottom of the toasted bun on a plate and add ketchup if you’d like.
Put your burger on top and start to add your choice of toppings. I used cherry tomatoes, lettuce, jalapenos and bacon.
Put mayonnaise on the top part of the burger bun (and any other sauces you’d like).
Join the ultimate smokey burger together and enjoy!
If you liked this, try this: