You can make a really good hamburger from picanha, also known as rump cap. That is how you can make a really delicious homemade hamburger on the Big Green Egg. The meat must be cold before you grind it in the meat grinder so cut it into cubes well in advance and put it in the refrigerator for one hour. When you have shaped the hamburgers, allow them to chill a bit so that the burgers become more firm before you grill them on the kamado. If you want to quickly make your own burger before cooking, then use this hamburger recipe to prepare everything in advance.
750 g rump cap with layer of fat
2 cloves garlic
1 red bell pepper
2 tbsp olive oil
½ tbsp Madras curry powder
½ tbsp smoked paprika powder (sweet)
1 egg yolk
4 tbsp breadcrumbs
4 leaves iceberg lettuce
1 large gherkin
6 green olives, pitted
1 tbsp mayonnaise
1 large white onion
1 tbsp olive oil
4 slices of cheddar
4 hamburger buns
PREPARATION IN ADVANCE
For the burgers, cut the rump cap into cubes of approximately 3 cm. Cover and place them in the refrigerator for approximately 1 hour.
In the meantime, ignite the charcoal in the Big Green Egg and heat to a temperature of 200°C with the Stainless Steel Grid. Peel the shallots and the garlic and chop finely.
Brush the bell pepper with 1 tablespoon of the olive oil and place it on the grid. Place the Cast Iron Skillet (Small) next to the pepper and heat the rest of the olive oil in the skillet. Add the shallots, onion, curry powder and paprika powder to the skillet and close the lid of the EGG. Fry the shallots and the garlic until the shallots are glossy and roast the pepper for approximately 15 minutes until the skin has blackened all over; turn the pepper occasionally while roasting.
Let the shallots and garlic cool. Remove the pepper from the EGG and let it cool in a sealed plastic bag.
Remove the skin, the stem and the seeds from the pepper and cut the flesh into small cubes. Grind the meat to mince with the meat grinder with a coarse plate. Knead the following into the mince: the cooled shallot, garlic, pepper, egg yolk and breadcrumbs with salt and pepper to taste. Shape 4 hamburgers from the mince and place them in the refrigerator for 1 hour.
In the meantime, for the salad, cut the iceberg lettuce, tomato and the gherkin into thin slices. Cut the olives into thin rings. Mix all of the ingredients for the salad and store covered in the refrigerator.
Remove the grid from the EGG and put in the Cast Iron Grid. Heat to 210°C and make sure that the grid is very hot before you start grilling. In the meantime, peel the white onion and cut it into 4 slices of approximately 1 cm thick.
Brush the hamburgers and the onion slices with olive oil. Place the hamburgers and the onion slices on the grid and close the lid of the EGG. Grill for approximately 2 minutes. Turn the hamburgers ninety degrees, turn the onions over and grill for another 2 minutes.
Turn the hamburgers over and remove the onion slices from the EGG. Grill the burgers for another 4 minutes in total, turning them another ninety degrees after 2 minutes for a nice grill pattern. In the last minute of cooking, place one slice of cheddar and one grilled onion slice on each hamburger. Close the lid of the EGG after each action. In the meantime, cut the hamburger buns in half.
Dress the bottom half of each bun with the salad and then place one hamburger with grilled onion on top. Put the top halves of the buns on the burgers.