Burger patties for kids on charcoal grill

How can we get our kids involved in the grilling process? Making their favorite recipe will definitely do the trick! Every kid likes burger patties. We asked them how they prefer their patties and their answer was those three words: juicy, fluffy and yummy. It was a simple task for us to find a recipe like this. Then, we asked for their help. It was a way to teach them the basic steps and most importantly to participate.

Create memories for your children that will allow them to appreciate the importance of getting together with their friends. Grilling is communication.

Let’s grill some juicy, fluffy and delicious burger patties.

INGREDIENTS

2 kg (4.4lb) ground beef (brisket with fat)
0.5kg (1.1lb) pork belly with fat
37g sea salt
4g black pepper
2 tsp thyme
300g onion finely-chopped
1 bunch parsley (just the leaves)
200g bread (stale and without the crust)
1 tsp baking soda
100ml cold water

PREPARATION

Prepare the spice mix in a mortar. Finely grind the pepper seeds and thyme along with the salt to release all of their oils. This way you’ll get a scented salt. You should use ground beef mixed with 25% ground pork (pork belly with fat). Finely chop the onions and parsley’s leaves. Add them to the mince and knead well.

Then, add the spice mix with the salt. Add it gradually and knead each time. Soak the slices of bread in water and squeeze to get out all the moisture. Add them crumbled to the mince and knead until blended.

Lastly, add baking soda after dissolving it in water and add it gradually. Add and knead well each time. To add extra moisture to the mince, add up to 100ml water. Cover the vessel with the mince and place it in the fridge for 18-24 hours.

COOKED ON amber.q M

COOKING

The following day and before shaping the patties, get the charcoals ready. Pile them up inside the fire cabin of your charcoal grill. Place the kindling on top (alcohol-soaked cotton) and light them up. The charcoals will be fully lit in 25-30 minutes, easily, quickly, and without smoke. Until they are fully lit, you’ll have the time you need to shape the burger patties. Use around 120-130g of mince for each patty. If you have small spits especially made for grilling on rotation, use 100g of mince and spread it on the spit.

When the charcoals are fully lit, spread them inside the fire cabin. If they release strong heat, throw some ash on them to reduce it. Grill on medium-high heat and flip them over frequently, especially at the beginning.

If you want juicy burger patties, shape them thicker and remove from the grill when the internal temperature is 65⁰C (149⁰F). Cover them with aluminum foil for a few minutes before serving. You can try to wrap them in pita bread with French fries for the kids. We always suggest serving every roast with grilled vegetables, raw salads, all in season.

Get your kids to participate in the whole process -preparation and grilling- always under your supervision.

Happy grilling everyone!