Quick to make: BBQ master Jord Althuizen’s Double Cheeseburger

BBQStreet—you may have seen the show on 24Kitchen. This is where you see men grilling the most delicious cuts of meat. A top-notch alpha-male show, and we don’t want to keep this recipe for the Double Cheeseburger from the new BBQStreet basic cookbook from you. It’s one of BBQ master Jord Althuizen’s favorite burgers and oh boy, what a burger this is!

How to make the Double Cheeseburger

• For the espresso BBQ sauce, put all the ingredients in a saucepan, bring to a boil, turn the heat down low and simmer for at least 10 minutes so that all the flavors are released properly. Season with salt and pepper.
• Mix the onion rings with the buttermilk and leave to marinate in the refrigerator for at least 2 hours. Meanwhile, heat a deep fryer to 190°C.
• Remove the onion rings from the buttermilk and shake them thoroughly dry. Mix the flour and cayenne pepper and coat one-third of the rings in the mixture. Shake off the excess flour and deep-fry the rings until golden brown and crisp. Remove them from the oil, sprinkle with salt and set aside. Repeat with the remaining rings.
• For the jalapeño coleslaw, mix all the ingredients together well in a bowl and season with salt and freshly ground black pepper. Prepare a BBQ or grill for direct grilling and heat it to 200 °C at the grill grate.
• Cut open the brioche buns and briefly toast them cut-side down on the grill grate.
• Brush the burgers with oil and lightly sprinkle with salt and freshly ground black pepper. Grill the burgers for approximately 2 minutes per side on the grate.
• Cover four burgers with cheddar and four with blue cheese, and let the cheese melt briefly.
• Then assemble the burgers: first place pickle slices and the jalapeño coleslaw on the bottom halves of the buns, followed by the burgers covered with cheddar and blue cheese, and finally the onion rings and espresso BBQ sauce. Finish with the top halves of the buns.

Title: The BBQStreet Basic Cookbook
Author: BBQStreet
Price: €18,99
Publisher: Kosmos

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