Nothing says BBQ season quite like homemade burgers and this recipe takes the classic burger to a whole new level. A crowd favourite amongst family and friends, this recipe is a twist on a classic sloppy joe with pork meat cooked in a smooth, rich, BBQ sauce made with mustard, tomato, brown sugar and Worcestershire sauce; all marinated on the BBQ with your favourite beer. Served with a slice or two of smoked cheese to create melt in your mouth flavour. If you’ve got time on your hands, try our brioche burger bun recipe for a that extra touch that will have your BBQ guests coming back for more.
Westgold Butter whipped in a food processor turns out super white and light, to serve with that special meal.
6-8 country style pork sausages
1 onion, cut into rings
2 garlic cloves, crushed
40g Westgold butter
1 bottle beer
25g Westgold butter
Salt and pepper
2 teaspoon grainy mustard
2 teaspoon mild mustard
½ cup tomato sauce
2 teaspoon brown sugar
4 Tablespoon Worcestershire sauce
1 teaspoon dark soy sauce
2 teaspoon tomato paste
6 hamburger buns
6 slices smoked cheese
Butter for buns
BRIOCHE DOUGH FOR BURGER BUNS
260g high grade flour
260ml milk, luke warm
175g Westgold butter, soft
420g high grade flour
50g caster sugar
¾ teaspoon salt
3 eggs, beaten
1 egg, beaten to glaze
For the hamburger filling:
Heat the BBQ to medium heat.
Melt the first measure of butter and add the onion rings and cook until they’re starting to soften and brown. Squeeze the sausage meat out of the sausage casing onto the grill (use a grill scraper to flatten and cut the sausage into smaller pieces) and cook until starting to brown.
Add the garlic and start adding the beer a couple of tablespoons at a time, using the grill scraper to toss the sausage and beer around until it reduces.
Keep adding small amounts of beer until half the bottle is gone.
In a bowl, mix together all the BBQ ingredients until smooth. Pour onto the sausage mixture. Slowly keep adding the remaining beer and cook until you have a saucy consistency that would hold in a bun. Stir in the last measure of butter and check seasoning.
Split the burger buns in half and spread with butter. Put butter side down on the grill to warm through. When the bun is warm and lightly toasted, spoon the sausage mixture onto the bottom bun, top with smoked cheese, place on the top bun. Serve.
Note: use your favourite beer for a stronger or milder flavour
To make your own brioche buns:
Put the first measure of flour and yeast into the bowl of an electric mixer. Pour over the warm milk and stir until combined. Cover the bowl with plastic wrap and leave until doubled and bubbly.
Add the second measure of flour, caster sugar, salt and eggs. Using a dough hook, starting on a low speed, mix until a dough forms.
Add the butter in 4-5 lots until all added. Knead for around 8-10 mins until you have a smooth dough.
Remove dough from the mixer and knead on the bench with your hands and form into a smooth ball. Put back into the bowl and cover with plastic wrap. Leave to prove until doubled in size.
Gently remove dough from the bowl onto a lightly floured bench. Using a sharp knife, cut the dough off into 125g pieces. Roll into a bun shape and gently press to flatten.
Place buns on a greased oven tray. Brush all over with egg wash. Cover loosely with plastic wrap and leave to prove.
When the dough has proved enough, it will feel very soft and bounce back when gently pressed with your finger. Heat the oven to 170 deg C. Very gently brush the buns again with egg wash and sprinkle with sesame seeds. Bake for 20-25 mins.
Cool on a wire rack.