Grill method: direct heat (200 ° C)
Accessories: Burger press, GBS grid
for the pie:
for the sauce:
red wine or mulled wine
Goat cheese (round, about 1.5 cm thick)
BBQ sauce (optional)
Cranberry Chutney (optional)
In the kitchen:
- Finely chop walnuts and mix with ground beef. Also, season with salt and pepper.
- In a small bowl, whisk together the mustard, mayonnaise, and honey.
- Peel the red onion, chop it, pour 1 tablespoon of vegetable oil.
- Wash and roughly rub the pears, sprinkle with orange zest and orange juice.
- Form the meat into 4 equal balls and shape the patties using the large side of a burger press.
- Cut the middle of the burger with an iron ring or glass (ø 5 cm) and put goat cheese in the hole.
- Form a small patty from the far center of the patty. Brush all patties with remaining vegetable oil.
- Cut the buns, brush with butter and set aside.
On the grill:
- Place the GBS grid on the GBS grid (direct heating) and preheat for 5 minutes.
- Place the onion on the griddle, then the butter. Grill the onions until soft and add the chopped pears. Now add the red wine and simmer until the liquid is almost gone. Then remove the onions from the grill.
- Clean the grill pan and reheat for 5 minutes.
- Place the patties on a grill plate and grill for about 1-2 minutes, then flip. Grill the patties and bacon directly on the grill. After another 2 minutes, flip the small patties and remove the regular patties from the grill pan.
- When the patties and bacon are cooked, remove them from the grill as well.
- Now quickly toast the buns in the heat and then arrange the burgers. To do this, spread some barbecue sauce on the bottom half of the bun and top with lamb’s lettuce. Now add the patties, followed by the onion, bacon and cranberry sauce. Spread some mustard mayonnaise on the top of the bun and seal the burger.