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  • right.

  • It was a quick burger challenge.

  • It's a 10 minute burger challenge because we're here in the middle of this incredible park on Have a wonderful little hippo friend down there.

  • I think it's quite still staying there thes days in there and get this thing done.

  • So is a burger cooked on that?

  • But I but I basically, in South Africa is a barbecue.

  • Okay, Now I've got a sort of 60 2020 mix, 60% Chuck.

  • 20 rib on 20 fat.

  • So it's quite a lot of fat into this burger.

  • We're gonna make it a little bit more local.

  • Okay, Now, this is a local Bryce Spice.

  • Almost like your equipment to a gara masala.

  • Now, I want to put this quick.

  • Okay?

  • Secret when you're up against it, time wise, it's flattened.

  • Burger.

  • Flatten it down.

  • You'll see as it hits the grill is gonna literally sizzle up on almost sort of get back into that nice tight shape.

  • A little bit butter on there.

  • Okay, Touch it.

  • But, er just with the back on, there's a lot of fat in the burger, but on a camel eyes that butter.

  • Okay, now this is almost gonna be like a Zulu burger, because I will finish it with a Pele.

  • Pele, I'll explain that in a minute.

  • So burgers movie seasoned.

  • Don't forget the season, the burgers around the side as well.

  • Okay, It's the one part off the meat that no one seasons around the size.

  • Rolling that seasoning, getting nice and flat, then onto the grill now.

  • But I Here we go in on on good.

  • Get those buns toasted as well at the same time.

  • Here we owe get these toasted toasting.

  • The buns are super important because that's gonna give me a lot mawr sort of stability on that burger.

  • So we go to slice it and start breaking down.

  • Also, when you toast them, absorb so much more of the juice.

  • Better on the bread doesn't go soggy.

  • Really important.

  • Man, this is hot.

  • You can see the hip over there slightly agitated this morning.

  • We're sort of invading his space, toasting my bands.

  • Andi, that's gonna give it a really nice sort of crispy texture.

  • Beautiful.

  • Both off, um, ball shit until doesn't look that hot.

  • But trust me that it's so hot now.

  • Start today that up now, from there on the grill, my onions again.

  • A little bit of butter into the onions that'll help caramelize them usually straight on.

  • Very nice hot part of the grill.

  • And now you'll start to see the uniqueness of that.

  • But I Okay, so it's like a beautifully a super hot barbecue.

  • I've got a really nice cherry with underneath those char coles from there.

  • Take a little garlic.

  • Okay.

  • I just want to sort of literally get the garlic home to the barbecue.

  • Well, want roast that garlic, Go over.

  • The burgers were at the same time.

  • This is the most amazing locally made halloumi.

  • Okay, so it's a sort of a nice, firm, salty cheese.

  • Now, I wouldn't traditionally serve it with a burger, but the textures are amazing.

  • Grill that halloumi.

  • The yeah, flip onions usually charge caramelized onions.

  • Come to got it every time.

  • I always come to South Africa, especially on some of those ultramarathons we've done.

  • Every township has a but I going on.

  • It is amazing way off cooking because everything gets done so easily.

  • But the flavor is incredible.

  • Yeah, I think about the whole of the Helou.

  • Me It Caramelizes beautifully.

  • It's the only way I really enjoyed in that kind of cheese because it's quite squeaky so caramelizing on the But I gives it that really nice flavor.

  • Now turn that burger beautiful up.

  • Beautiful channels.

  • Onions, garlic.

  • I'll show you a minute Now, Pele.

  • Pele, This is, like the sort of local spice.

  • Two thirds chili caramelized onions, Touch of garlic on a plan together a little bit of Oliver.

  • Now, look, place that on top of the burger, so it starts to cook on there as well now, Flavor, trust me.

  • Beautiful again, Uncle.

  • Now, when you come to build these burgers, Okay, think about what you're doing on the textures on the base here, I get my lettuce.

  • OK, be quite firm with that lettuce and sort of almost spread lettuce shape off the base.

  • Okay, look down.

  • Give that.

  • It was seasoning there off that.

  • I got my tomato again.

  • A little season in there from there.

  • Just a nice swishing off my Pele, Pele that's gonna act like that wonderful sort of enhancer that will lift the flavor on that burger.

  • Now what I'm gonna do the garlic garlic's now sort of toasted.

  • I'm just gonna sit that garlic on top of the halloumi.

  • That sort of brush it.

  • It's got a nice roasted garlic flavor.

  • Garlic roast.

  • Okay, Now, from the most exciting part, that's assembling the burgers.

  • Got my cheese.

  • Was gonna go on top of the patty when you taste that now.

  • Halloumi.

  • Oh, my God.

  • So tasting.

  • Now we start the layering.

  • Both goes on Beautiful for that.

  • That Pele.

  • Pele gives that incredible heat Grilled halloumi on top.

  • And then my onions deposed, rested.

  • Beautiful.

  • I'm not a massive fan of raw onions on a burger, so but beautiful camel eyes, cooked onions way better on then from the just little touch of a pellet pellet inside the onion on.

  • Then look from the letters on the top.

  • Letters on the bottom on, then bang.

  • Think of that.

  • That is why I called a beautiful Zulu inspired burger.

  • Lightly press it down.

  • We can, because you've toasted those buns.

  • And then look, look at that Beautiful look at that.

  • That it is a beautiful Zulu burger.

  • Bon appetit.

  • Let me know in the comments what you think of that amazing dish on If you missed uncharted Trust me.

  • You can watch it on the link below or on the net.

right.

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B1 burger pele garlic sort grill zulu

Gordon Ramsay's Spicy Cheeseburger Recipe from South Africa

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    林宜悉 posted on 2020/10/25
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