Flippin' Cricket Burger

Rind -

Flippin' Cricket Burger

Recipe Facts

Difficulty level:
easy ◉◉◎◎◎

Quantity for:
1 burger

Preparation time:
⧗ Start one day in advance!

Grilling time:
individual

Grill(s) & Equipment:
• Barbecue


Ingredients

• 1 beef patty à 125 g
• 1-2 jalapenos
• 1 tbsp cream cheese
• 1 burger bun

For the caramelized onions:
• 1 large white onion
• 1 tbsp maple syrup
• Oil

For the pickled onions:
• 2 large white onions
• 2 jalapenos
• 1 teaspoon coarse sea salt
• 1 tablespoon of sugar
• 250 ml freshly squeezed
Lime juice
• 125 ml white wine vinegar
• ½ tsp oregano


Burger accessories are available in the FIRE&FOOD Shop

preparation

Attention: Start pickling the onions a day in advance! To do this, cut the onions into rings, the jalapeños into slices and place them in a jar. Add salt and sugar and mix everything thoroughly. Then add the remaining ingredients. As soon as the sugar and salt have dissolved, close the jar and place it in the fridge for 24 hours - this mixture will keep for up to 2 weeks.

Set up the grill for direct grilling and preheat to 200 °C. For the caramelized onions, cut the onion into rings. Heat a covered grill plate or pan and add a dash of oil. Add the onion rings and sauté, drizzle with the maple syrup and allow to caramelize.

Grill the patty for 3 minutes on each side until a core temperature of 54 °C is reached. Cut the burger bun open and grill both halves briefly.

Place the pickled onions on the bottom half, then place the caramelized onions on top. Place the patty on top and spread with the cream cheese. Garnish with the sliced ​​jalapeños. Place the top of the bun on top and serve immediately.

Recipe by Elmar Fetscher

Elmar Fetscher is a pioneer of the German BBQ lifestyle. In 2002 he founded Europe's largest BBQ magazine FIRE&FOOD and has been editor-in-chief, opinion maker and popular expert on German BBQ ever since.
Recipe from FIRE&FOOD issue 01/2022


Leave a comment

Please note, comments must be approved before they are published