Get into your BBQ this summer... the HECK way!

If you want to impress your guests around the barbecue this summer, then HECK have your back. 

We like to think we know a lot about barbequing at HECK – we’ve certainly had a few and have made thousands of burgers, sausages and patties in our time! 

HECK’s Debbie and Izzy share some coveted recipes and top tips to help you serve up some delicious BBQ favourites with a HECK twist.

The HECK Ultimate Beef Burger (makes 8)

  • 950g good quality minced beef (HECK uses brisket for best results and flavour, so ideally buy a piece of brisket and mince yourself at home or get your butcher to mince it for you but if you can’t mince your own, buy good quality, lean steak mince)

  • 35.7g gluten free breadcrumbs

  • 10g salt

  • 1g ground black pepper

  • 0.5g ground white pepper

  • 0.5g cracked black pepper

Pork, Wensleydale & Cranberry Sausages (makes 8)

  • 800g good quality minced pork (for best results and flavour use pork shoulder and mince yourself or ask your butcher to mince for you.  However, pre-minced pork can also work well)

  • 40g gluten free breadcrumbs

  • 60g dried cranberries, chopped finely

  • 68g Wensleydale Cheese, chopped or crumbled finely

  • Salt and freshly ground black pepper to taste

Chicken, Spring Onion, Chilli & Mint Sausages (makes 8)

  • 850g minced chicken (for best results and flavour use half chicken breast and half chicken thigh, and mince yourself or get your butcher to mince for you.  If you don’t have access to a mincer, shop-bought chicken mince will still work well too)

  • 16g of gluten free breadcrumbs

  • 56g spring onion, chopped finely

  • 22g ginger puree

  • 14g fresh red chilli, chopped finely

  • 30g of fresh mint, chopped finely

  • Salt and freshly ground black pepper to taste

 

Top Tips

  • Each of the recipes above are ideal for making into burgers, patties or skinless sausages.  For each recipe, simply mix all of the ingredients in a large bowl, ideally getting stuck in with your hands to really mix all of the ingredients together well

  • Weigh into 114g portions and roll into balls before shaping and pressing into a pattie shape by hand or use a burger press for a more precise shape.  Lakeland sells a good and very reasonably priced burger maker or you can buy more elaborate presses from food machinery suppliers.  Our favourite is the (name of the press you used on the day)

  • If the mixture is a little too wet to form into sausages, burger or meatballs coat them in flour before cooking

  • Ideally buy complete cuts of meat and either mince them yourself at home or ask your butcher to mince them for you.  If you don’t have access to a mincer, pre-minced meat will still work well

  • Don’t cut the fat off of meat before mincing – the fat adds to the flavour and is an essential part of a good burger or sausage recipe

  • We use gluten-free crumb for all of our recipes which is readily available from high street shops and supermarkets, usually from the free-from or gluten-free section, or buy gluten-free bread and make your own by blitzing in a food processor

 

Picture credits: Claire Coleman @featuresjourno, Metro @metrofeatures, and Johnny @jpgodwin
These recipes were originally published in the Metro. See the original piece in the Metro here.

 

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