Saturday 27 June 2015

Leerdammer Toastie and Burger - BBQ Tips and Recipes

We love Leerdammer cheese and was delighted to know that Leerdammer has a new Toastie and Burger range,Toastie and Burger is a much more creamier cheese which makes it the perfect filling for a toasted cheese sandwich or even better a BBQ burger. So as barbecue season upon us, Leerdammer has teamed up with Darragh O’Shea, owner of the renowned O’Shea’s Butchers in London, to give his top tips to make sure any barbecue you host goes off without a hitch.

Darragh O’Shea’s Top BBQ Tips

• Set-up – make sure the marinating of the meat is done 24 hours prior to cooking to enhance the flavours you want to create. Once marinated leave in the fridge
• Light the barbecue before guests arrive – your guests will arrive to either the smell of meat being cooked or the sound of the barbecue. I always recommend using a coal barbecue, as it allows for the best cooking conditions and provides a fantastic taste. Make sure you allow longer for a charcoal barbeque to heat, approximately 40 minutes
• Ensure that your coals are ready to cook on – the coals need to be glowing red with a powdery grey surface before you start cooking, this will mean that they are hot enough to cook on
• Allow the meat slightly to warm before cooking – take the meat out of the fridge around an hour before you cook it, bringing it to room temperature. This will make sure it cooks faster, with the meat just below the surface not being overcooked
• Be organised – especially around the barbecue. Keep cooked meat away from raw and make sure that all utensils are also kept separate
• Use the best possible ingredients – ensure the meat is of a high quality, check it is organic, free range or from a reputable source. Make sure you have exciting salads, cheese and vegetables to go alongside what you are barbecuing 
• Don’t be afraid to include extras – on your meat such as cheese which is a great accompaniment to any barbecue. I would recommend Leerdammer® Toastie and Burger which is natural, thick and creamy sliced cheese
• Stay with the barbecue – to ensure the food is properly cooked and that nothing gets burnt 
• Move the meat – if you can, have different racks that allow meat to be moved off the main barbecue when they are cooked, this will ensure they are kept warm and more importantly allows you to rest the meat. You can also place the food in foil
• Check the meat is cooked – use a knife and fork to cut into the meat to test that it has been cooked properly and use a meat thermometer to assess the desired temperature
• Rest the meat – leaving the meat to rest once it has been cooked allows it to absorb the juices, and will be more tender.

With these amazing tips in mind why not head over to Leerdammer/recipes for more barbecue inspiration, Leerdammer has also created this burger recipe below. 

Leerdammer Beef Burger with Avocado

400g extra lean minced beef
1 small onion, finely chopped
2 tsp mixed dried herbs
2 tbsp HP® BBQ sauce
Salt and freshly ground black pepper
4 slices Leerdammer ® Toastie & Burger
1 large ripe avocado
100g reduced fat crème fraiche
Salt and freshly ground black pepper
4 burger buns, split
Mixed leaves and sliced tomatoes, to serve.

Serves: 4
1. Preheat the barbecue or grill.
2. Mix together the minced beef, onion, mixed herbs and HP® BBQ sauce. Season with salt and pepper. Fold each slice of Leerdammer cheese in half, then in half again to make roughly a square. Make the burgers by forming a quarter of the meat mixture around each square of cheese, so that it is completely enclosed.
3. Barbecue or grill the burgers for 8-10 minutes, turning once.
4. While the burgers are cooking, peel and stone the avocado and mash the flesh with a fork, then mix it with the crème fraiche. Season.
5. Toast the burger buns on the cut sides. Top with the mixed leaves, sliced tomatoes and burgers. Serve with a dollop of the avocado mixture.

Leerdammer Toastie and Burger is the perfect accompaniment to any barbecue this summer. 

I was given some Leerdammer Toastie to try, All thoughts and opinions are that of my own,