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Did someone say Bank Holiday BBQ? Fire up the Kasai Konro Grill this weekend and have a go at these super tasty Byland Burgers by Tommy Banks, our Kasai Grill ambassador. These delicious meat packed burgers and squeezy cheese will have everyone coming back for more!

We like to make the ketchup and the caramelised onions the day before, it helps to lock in those flavours and gives you more time to catch up with your BBQ buddies. Don’t worry, if you are coming to this recipe short on time a same day marinade also works well. You can also make the patties well in advance and freeze them, or put any uncooked ones in the freezer for another day (like that’s going to happen).

Burger Seasoning

• Combine all the ingredients together and set aside ready to add to the pattys

Burger Patty

• Grind the meat separately and then combine with the burger seasoning.
• Portion into patties. The size is your own preference, but we would recommend a hefty 200g – 225g patty.
• These can be frozen.

Squeezy Cheese

• Combine all the ingredients in a Bain Marie and begin to melt & Whisk everything into one homogenous mix.
• Once all ingredients have come together, transfer to a blender and blend on high speed for 5 minutes.
• Cool under a cartouche and add to piping bags when ready to use.

Bacon Jam

• In a pan cook the bacon until crispy and caramelised.
• Remove from the pan and add in minced garlic and white onion.
• Just before this caramelises add in the light brown sugar, as the sugar begins to caramelise add in the remaining ingredients.
• Now put the bacon back into the pan, turn the heat down and reduce the liquid until you have a sticky, rich, glossy bacon jam.
• Cool when ready and reserve for cooking later.
• Use 2 tablespoons per burger.
• Freeze the remaining mix for your next round of burgers.

Caramelised Onions

• Thinly Slice roscoff onions and set aside.
• In a wide based heavy pan over medium heat begin to melt your beef fat.
• Add the onions the pan, season with a generous amount of salt. This will help draw out the water from the onions.
• Fold the onions and fat together.
• Lower the heat and place a cartouche on top of the onions. Cook for around 30 minutes, moving the onions every 5 minutes.
• As the onions begin to soften and the base begins to caramelise, remove the cartouche, turn the heat.
• Keep moving the onions until your onions are a deep golden colour.
• Strain off the fat and reserve.
• Re-heat a small portion when cooking the burgers.

Fermented Tomato Ketchup

• In a wide, heavy based pan combine all the ingredients and bring to a simmer.
• Reduce by 65% around 30 minutes.
• Transfer to a blender and pass through a chinois or a fine sieve.
• Cool under a cartouche and reserve till needed.