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Try something new for National BBQ Week

The sun is out and the birds are singing, it must be time for National BBQ Week … hurray!  Are you a banger or a burger person?  If you are vegetarian you are in luck too as we have an Aubergine Burger devised by the chef Valerie Hamelin using the Aubergine ‘Meatball’ from Burpee Europe recipe for you below!

But first…get prepared! 

For a BBQ to really be ready to sizzle, and to cook food through properly, it has to be heated up well first.  On average it takes around 25 to 30 minutes to light and heat a charcoal barbecue up correctly. If you do not do this and place meat on too soon, it will be burnt on the outside and raw in the middle … yuk!

Make sure all of your side dishes and sauces are ready and try to make some exciting salads, there are so many recipes to choose from! 

Always ensure that utensils and boards etc used for raw meat are kept away from cooked meat.  Also have separate cooking tools and plates for vegetarians.

And talking of vegetarians, this is the perfect burger for them to bring to tehe table so they are not left out!


Aubergine Burger (devised by Valerie Hamelin for Burpee Europe)

Aubergine burger with grilled halloumi & smoked paprika mayonnaise (V)

Serves 2

 

Ingredients                                                                                     

  • 1 Aubergine - Meatball

  • 1 Pack halloumi - Sliced                                            

  • 1 Large beef tomato - Sliced - Bushsteak

  • 1 Red onion - sliced

  • 2 Brioche buns

  • 1 Packet of rocket leaves

  • 1/2tsp Oregano

  • 2tbsp Olive oil

  • 1tsp Smoked paprika

  • 4tbsp Mayonnaise

  • ½ Lemon

  • Vegetable oil to shallow fry the aubergine


Ingredients for panée / breaded aubergine

  • 2 eggs

  • 50g Panko breadcrumbs

  • 40g Plain flour       

 

Method

  • Make sure the barbeque is heated up - (or set the oven to 190C if cooking indoors)

  • Set out two large plates, put the flour onto one, the Panko breadcrumbs onto the other, then beat the eggs.

  • Slice the aubergine and dip them one at a time into the four and shake off the excess. Then run the aubergine through the egg to coat lightly, allowing any excess to drip back into the bowl.

  • Finally, lay the aubergine in the breadcrumbs pressing each side to coat it well.

  • Slice the tomato, red onion and the halloumi and set aside.

  • In a shallow pan, add the oil and heat it through until hot. (you can do this with the pan on the bbq or indoors on a hob)

  • Gently drop the breaded aubergine (away from you) into the pan and fry until golden brown.

  • Drain onto kitchen paper to remove any excess oil then place in the oven. Then Place the sliced halloumi on a separate tray with olive oil and oregano and cook until golden brown. The cooked aubergine should be tender to touch.

  • For the mayonnaise - Mix the mayonnaise and smoked paprika in a dish, season with salt, pepper and lemon juice to taste.

  • To serve: Place the base of the brioche bun on a plate or chopping board, then build your burger. Starting from the bottom, place the paprika mayonnaise on the brioche, then add the rocket leaves, the sliced tomatoes, red onions slices, grilled halloumi, breaded aubergine, a little more paprika mayonnaise then top with the lid of the brioche bun.

  • You can place a long skewer in the middle to hold it together.

 

Enjoy!

Whatever you choose to cook it's a great excuse to get with family and friends and enjoy the sunshine!

ATCO has been leading the way in gardening for a staggering 100 years!

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