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Once you are ready and your BBQ is good to cook on, remove the burgers from the fridge. Brush each side with a little oil and lay them onto the BBQ and cook for 3 or 4 minutes until you get a really good charring to the burger. Color is important and eye catching! The green from the lettuce and red from the tomato make these pop. Plus, they add some freshness. Don't leave them out! If it were just the brown and yellow burger, it would not be as appealing would it? AGT is all about party foods and how to serve them with minimal effort. For me, using the oven allows me more time to focus on getting other areas of the house ready. Or myself!
Alternately thread the lettuce, gherkin, patties and bacon onto 12 skewers and transfer to a large serving platter. Add the bacon to a large frying pan (you’ll probably need to cook it in two batches) and place over a medium-high heat. Cook, turning regularly, until the bacon is evenly golden but not too crispy; transfer to a plate. Cut each rasher into 6 pieces and set aside. Next make the relish; put the peppers onto a BBQ grill and char each pepper until the skin starts blister and char (this will give the salsa a lovely smoky finish to the salsa) After each pepper has been charred, remove from the BBQ, put into a bowl and cover with cling film. Leave to cool.In a large bowl, mix the Simple Truth™ ⁹⁰⁄₁₀ Ground Beef with the Worcestershire sauce, salt, pepper, garlic powder, and shallot until just combined. Put the beef, onion, Worcestershire sauce, mustard, dried herbs and garlic granules in a large bowl and season well. Mix with your hands, until completely combined. Cover and chill in the fridge for 1 hour.
Heat the olive oil in the same skillet. Working in batches, add the beef patties and cook for 90 seconds. Flip and reduce the heat to medium. Place a quarter slice of cheddar on top of each patty and cook for 90 seconds more, or until the cheese is melted and the patties are cooked through. Remove from the pan and repeat with the remaining patties and cheese.Top each mini patty with a square of cheese and cover the pan with a lid (or a solid baking tray, if the pan doesn’t have a lid). Cook for 1-2 minutes until the cheese begins to melt over each patty. Transfer to a warm plate, covering loosely with foil. Repeat with the remaining oil, patties and cheese. Heat a large frying pan over medium-high heat. Toast the buns, cut sides down, for 20 seconds, or until golden brown. Set aside. If you want to serve these standing UP, place the burger on the bottom then skewer everything else on top of it. You will just need a flat plate.
Here is another delicious skewered appetizer you will love! Prosciutto Melon & Mozzarella Skewers. How To Make Mini Burger Skewers To make the pork burger; mix the spices, chorizo, pork mince, onion and garlic in a bowl. Then, add the bicarb, salt and thyme and work together until you have a large spicy pork ball. Divide the pork mixture into 4 even sized patties. Dress the Padron pepper with oil and salt and throw on to the hot BBQ and cook for a couple of minutes Use a small biscuit or cookie cutter (even a small jar lid will work) to cut out “mini buns” from your sesame seed buns’ tops and bottoms.Brush all of the skewers with oil comma then place them or to the hot grill for 5 to 8 minutes or until the vegetables, such as the courgettes and peppers, begin to soften. Firstly make the onions; add the cider vinegar, sugar, mustard seeds, star anise to a small saucepan. Place the saucepan onto the hot part of the BBQ and bring the mixture up to the boil. Serve your grill skewers alongside your favourite side dishes come on such as fresh salads or vegan coleslaw.
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