burger_grillen_weber

Burger - en nem klassiker på grillen

Januar er kold og mørk - og oftest en sparemåned oven på decembers kaloriefrådseri og større pengeforbrug. Netop her er retter med eksempelvis hakket kød billige og nemme at gå til. Og hvad er så bedre på grillen end burgere?

Her kan alle være med uanset grillerfaring - og derfor er det også husstandens yngste og nyeste griller, der står for den praktiske udførelse her. Opskriften er fra en kendt grillbog og ganske god.

Ingredienser til 6 burgere:

500 g hakket oksekød (8-12%)

1-2 spsk sød chilisauce

Snittet salat, tomat, agurk og evt. løgringe

Ketchup og andet snask (undlades, hvis det skal være en mager burger)

Kødet røres grundigt med æg, olie og chilisauce, til farsen er glat og ensartet. Lav gerne farsen, før grillen tændes op, så den kan hvile i køleskabet. Det gør den mere fast og nemmere at forme burgerbøffer af.

Tænd nu dine kul eller briketter - og skær salat, tomat og agurk.

Lige før grillen er klar, tages farsen ud af køleskab, og så er det tid til at forme burgerbøffer. Vi foretrækker dem på ca. 100 g á stykket. Det giver 6 bøffer med en pakke hakket kød, og det passer fint til en pakke af de små burgerboller med 6 boller i.

Har du en bøfpresser, så find den frem. Ellers form farsen til kugler og tryk kuglerne flade på et stykke madpapir. Madpapiret gør det nemt at flytte bøffen og nemt at lægge den på grillen.

Find det frem, du skal have med ud til grillen. Jeg fandt også et par skiver bacon i fryseren, og det gør bestemt ikke burgeren ringere - men det tynger kalorieregnskabet.

Find eventuelt også et godt grillkrydderi frem til at sætte mere smag på burgerene. Husk en kop med olie og et stykke foldet køkkenrulle, der skal bruges til at smøre risten inden grillningen. Det forhindrer burgerbøfferne i at hænge fast i risten og letter rengøringen af risten bagefter.

Vi har valgt at bruge Smokey Joe til dagens begyndergrillprojekt, og den rummer fint 3 burgere, bacon og 3 boller på én gang. Med lidt pusleri og uden bacon kan der godt være 4 burgere og boller ad gangen. Byt blot rundt på bollerne, når kødet vendes. Smokey Joe er også hurtigere at tænde op, da den ikke kræver så mange briketter eller kul.

Da burgerbøfferne ligger enkeltvis på madpapir, er de lette at flytte til grillristen. Tag blot burgerbøf med papir og vend hele herligheden om på risten med burgerbøffen nederst. Papiret er nu lige til at trække af, og burgerbøfferne ligger fine og hele på risten.

Burgerbøffen skal have 2-3 minutter på hver side, og når den vendes, byttes der rundt på bollerne, så de ikke bliver for mørke. Kom dem eventuelt først på, når burgerbøfferne er vendt. Burgerne vendes nemmest ved at køre paletten langs med ribberne i risten - og ikke på tværs. På tværs kan paletten nemt kom ned mellem ribberne.

En almindelig kuglegrill kan i en snæver vending godt bruges som bord, når nu havebordet er pakket væk for vinteren.

Tilbage er nu bare at tage burgerbøffer og boller med ind og samle sig en god grillburger.

For at drøje måltidet er en omgang hjemmelavede grovfritter en god idé, men så tager måltidet også længere tid at lave. Her skærer du rengjorte kartofler i både og kommer dem i et ildfast fad med en sjat olie. De skal have 45-60 minutter afhængig af bådenes størrelse.

Her er indkøbt for 56 kroner, men så er der også salat, tomat og agurk i overskud til en anden dag. Æg og chilisauce havde jeg i skabet. Det samme gjorde sig gældende med snask.

Tips on How to Cook Perfect Hamburgers on a Grill

What's more American than grilling hamburgers? Hamburgers and hot dogs are the whole reason they put grills in public parks, in my opinion. Burgers and hot dogs are the whole reason we show up to the stadium 6 hours before the game (well, and beer I guess. ). We discussed hot dogs the other day, so I wanted to step back and talk about how to grill hamburgers the right way. You see, hamburgers may seem easy to make, but I have choked down far too many dried out and burnt disks of beef than I care to remember. It's time we did something about it, it's time we take a stand, it's time for me to stop complaining about it and start educating the masses! So let's get down to it and talk about best practices for grilling hamburgers.

Like many other grilling recipes, people just need to slow down and pay attention to details and technique to achieve burger grilling deliciousness. Here are what I consider to be the key factors in hamburger perfection.

1. Choose the right meat. Here's a newsflash, fat tastes good! That may not be too PC, but it's true. You know that last burger you had at the restaurant, the one you said "man, my hamburgers never taste this good". I would bet my squirt bottle that the main reason theirs was better is that you feel guilty buying anything other than "lean" ground beef. Quit fighting it, fat is delicious! Need another reason, ok, we are in tough times and fatty meat is cheaper. There, doesn't the desire to save money seem to dull the desire to eat healthy? I recommend ground chuck or ground sirloin for a good fatty ground beef. Check the label and ask your butcher, you want about 20% fat or so. Most serious hamburger junkies swear that grounding your own meat is the way to go. Sounds hard, right? If you have a food processor, it really isn't. Start with some boneless (duh) chuck with the fat still intact, cut it into strips and ground in the food processor in small batches. If you want to get really serious, invest in a meat grinder and then tell me how you convinced your wife so I can follow your lead. Is it worth all of the effort? Personally, I don't think so if you have access to great beef. If you live in the wilderness, probably, but you probably don't have a food processor either. I'll do a taste test one day to finally prove whether or not people can tell the difference.
2. Use high heat and cook them fast! Like most thin meat products, it's best to apply high and direct heat to your hamburger and cook it as fast as possible. Leave the lid open, crank up the heat and don't cook them too long or they will dry out.
3. Be gentle with that meat! Most people really pack the patties tight and then flatten them down too much. A loosely packed patty makes for a juicy hamburger! If you pack your hamburger patties too tight, you run the risk of drying out the meat and making them tough. The only thing I am going to recommend you do to that patty is make an indention, but we'll talk about that in a bit.
4. Don't "squish"! PLEASE, PLEASE, PLEASE don't EVER flatten or squish your burgers with a spatula while they are grilling. You might as well pick it up with your hands and squeeze out all of the juices. Why do people usually feel the need to do that? Because the burgers usually inflate or bloat in the middle during grilling, we'll talk about how to prevent that if you stick with me below.
5. Flip only once! As meat cooks, the heat pushes the juices away from the heat source. To achieve a juicy burger, you only want to flip the burgers once so that you don't disrupt those juices any more than necessary. Most people ask, how long do you cook hamburgers on a grill? The short answer is "not too long" :). The real answer varies, based on the grill and the thickness of the hamburger, but one thing that does hold true is only flip once! We'll answer the "how long" question in a bit, your meat will tell you when if you know what to look for. But for now, resist the temptation to keep flipping, please!
6. Don't skimp on buns. Why would you go through all of this trouble to learn how to make a better burger and then serve them between some bad buns? I like to go with french hamburger buns from my grocery store's bakery.

So that is the very high level break down of the reasons why most people screw up a perfectly good hunk of ground beef. Let's walk through making the perfect hamburger step by step.

• Prep: 15 mins
• Cook: 10 mins
• Yields: 4 to 5 Burgers

2 lbs Ground Chuck (not ground beef)

2 tbsp kosher salt

1 tsp fresh ground pepper

1/4 tsp garlic powder (optional)

2 tbsp Worcestershire sauce (optional)

1 Get the grill going. Go ahead and light the grill and set it up for direct grilling over high heat.

2 Divide your ground beef into equal portions, based on how many patties you are going to make. You want to end up with about a tennis ball sized portion of ground beef.

1 Now gently form each divided portion of ground beef into a tennis ball like shape. Don't overdue it, don't squeeze it, just get it into shape.

2 Once you have your ground beef balls, gently flatten each ball to make your patty.

3 Now here is a secret. You have probably experienced the "bloat" phenomenon I mentioned above that makes most inexperienced grill masters try to flatten that patty during grilling. To lessen the bloat, simply use your thumb and create an indention in the middle of the patty before you put it on the grill. It doesn't have to be too dramatic, just a little indention like you see in the photo above.

4 For seasoning, I also suggest that you don't over-think this one. Sure, there are many variations to the typical burger that will knock you off your lounge chair, but you've got to walk before you run! Once you can cook a decent, simple burger, I give you permission to get crazy, but let's master this basic burger first. I personally think that adding onions or other veggies to your meat classifies as meatloaf, not hamburgers, but that's just me (and besides, meatloaf is good as well!). Keep it simple for now, a little Kosher salt, some fresh ground black pepper and perhaps a little garlic powder and you are good to go, just gently rub the seasoning into your patties. Note that I can't seem to resist filling depressions or voids in meats, so you will see some Worcestershire sauce in the indention in this photo, I give you permission to do that if you must :).

5 Ok, the fire is lit, your meat hasn't been worked over too hard (other than a dent in the top) and you lightly seasoned your ground beef. Carry those bad boys out and slide them onto the hottest part of the grill. Our goal here is to sear the outside of the hamburger to form a great crust, while keeping the insides nice and juicy. Take note of what time you put them on the grill so you can time this exercise.

How Long To Grill Hamburgers

1 After about 5 or 6 minutes, or until you see juices start to collect on top of the patty. I like to call this burger sweat (doesn't it look like it?). This is a sure sign that the meat is cooking through in the middle, which pushes the juices to the top. In addition, you will see the edges start to brown. Once the juices and browning show up, flip the burgers and grill an additional 3 minutes on the other side. Times depend on heat of the grill, so wait for the juices to tell you how long.

1 As for our disclaimer, the USDA recommends 160 degrees for all ground meat. Don't take a chance, use a good instant-read thermometer like the Thermapen (the best!) and check the USDA's latest recommendations and our handy meat temperatures chart. If you are an iPhone owner, check out our free MeatTemps app to look up the correct internal temps for meat. If you are making cheeseburgers, now is the time to slap the cheese on and close the lid just long enough to melt the cheese.

2 Remove the burgers from the grill and let them sit for about 5 minutes while you toast a few buns on the grill!

That's it, that's all you have to do to cook the perfect hamburgers on a grill. Simple, juicy and delicious! Again, your times will vary based on your grill and how you like your burgers. One more thing I forgot to mention. Most of the time we Americans eat hamburgers, it's usually at a time that you aren't really expecting good food. Kid's parties, get-togethers, tailgating, etc. My point is, people probably won't even notice the amount of effort you went through to perfect your burgers. But when you are centering your perfect tailgate or potluck sign up around this protein, you want to put your best foot forward and know you did your best. So relish (get it?) those little comments like "I wish my hamburgers were this good" and have pride that you know why there's aren't!

24 Reviews

I do not mix the salt and pepper into the meat, I just season both sides.Yeah, not two tablespoons per patty, just sprinkle the patty.

Thank you for all your guidance on the hamburger grilling. After years of my husband delivering up dried out burgers on our gas grill, I asked and received a charcoal grill after watching our 12 year old grandson grill in a 4-H competition . He inspired me to try it and you have given me great tips. We just ate my second attempt, first ones failed, so what do you do when you’re in a pinch? You google! Thanks again , my hamburgers were delicious ??

By he way, I’m 61, so old dogs can learn new tricks.

The Hamburgers came out great. Nice and most and tasty….EXCEPT…they were too salty. Is 2 TBSNS of salt right? Anyway, next time I will adjust. Thanks for the tips!

Great tips. I usually throw a little garlic powder and Italian seasoning on the burger after I flip it the once and only time. Makes for a great taste if you portion it correctly 🙂

are you supposed to season the patties individually with the spices or you put all the seasoning in the meat and mix it up before you shape them? i would assume 2 table spoons of sea salt would make one patty too salty

I’m cooking (grilling burgers brats and chicken drum sticks) for the company picnic next week. I’ll be using two Weber grills and a cheap grill I bought at Wal-Mart.

Feeding 30+ people. Actually looking forward to it.

Your tips on grilled burgers will be put to the test.

I agree that fatty ground beef makes the best burger and don’t over cook.

The chicken legs will take longer…about 45 minutes at least.

Shawn butterman

I would just like to say to please add margarine to the buns. I like shiny buttered buns on my burgers. Also marinate the burgers with sassafras oil.

I’ve been wanting to know the correct way. I’m 63 yrs old and have cooked tons of burgers, apparently the wrong wsy. ? I’d heard about the thumb print and I’m going to try out no covering the grill why they are cooking. I always thought they would cook faster. Thank you so much for the helpful tips.

Wow this is definitely the secret, I had things all wrong for years. Burgers come out perfect every time. The key is looking for that “sweat” at the top, the burger tells you when to flip it. Now when I bite into them they are nice and juicy on the inside, not dry at all.

Julianne Chatiri

Great instructions. Except-what’s your tip on how to handle flare-ups within 2minutes of placing burgers on the direct high heat?

Jerre Peak

One question…..you say to make an indention into the center of the hamburger (which I’ve always done), but…..those 4 hamburgers on the plate all have a complete hole in the center about the size of a quarter to half dollar. Why the complete hole in them ?

Gary Harrison

Just tried this, they came out perfect. No more guessing. Oh and I was a patty smasher . I’m cured now.

Perfect burgers every time! Thank you!

Wow! I was taught to put egg and bread crumbs in my burgers to hold them together 🙁 never again! This is a great burger!

This past summer I decided to give bbqing a try. I had prepped the food, but never did the grilling. I wanted to know the secrets of grilling and found this recipe. I followed it closely and made the best homemade burgers I’ve ever had. And my boyfriend was blown away and now brags up my burgers (which is always good for the self-esteem). 🙂

Awesome… I had it all wrong, and now I know this IS the way 🙂

Shawn baconbutt

I thank you, I added baconbutt

Wallace kosonski

September 29, 2015

Excellent hamburgers. Thank you

Debby Tracy

September 6, 2015

I love this basic recipe, from the type of ground beef, to the thumb print, to the thumbprint in the patty, and only flipping the burger once. The cooking time on each side was just perfect!! Thanks for making me look good!! 😀

Debby Tracy

September 6, 2015

This recipe and tips were the very thing I was looking for. From the type of ground beef, to the thumb print. This simple recipe is great, and I had great success!! Thanks for sharing!!

great advice! The invention in the burger works exactly as you said. Even threw in a little war Shire sauce for myself just because you said to do so. Works really good and they came out great.

Mary Richter

I have now officially taken over the grill in our family! Wonderful tips and all spot on!

great advice. Any suggestion for the inevitable flare ups?

Ashley Hoff

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The Weber Grill Restaurant is the result of over 60 years of Classic Outdoor Grilling—from the people who invented the Weber Charcoal kettle grill. You‘ll taste the difference that decades of grilling expertise make. More than a steakhouse & BBQ, our chefs are the grilling experts for seafood and vegetable specials as well. Our secret: a commitment to using quality ingredients, innovative recipes, honed grilling technique, and Weber charcoal kettles. We are especially proud of our Hand-Cut Black Angus Steaks, Wood-Smoked Barbecue, Fire-Inspired Seasonal Entrees, Charcoal Seared Burgers and Fresh Grilled Seafood.

En go’ amerikaner burger

I en skål røres det hakkede kød med æg, olie, hvidløg og chilisauce. Rør farsen, til den

bliver fast og ensartet. Dæk den til og stil den i køleskabet en times tid.

der skal ‘bygges’ burgere. Når kødet er afkølet, tager du ca. 50 g kød. Form det til en

kugle, tryk den flad på et spækbræt og ‘smør’ den i form med en flad paletkniv, indtil

burgeren er ca. 1 cm tyk. Herefter løsner du den fra spækbrættet med paletkniven og

lægger den på et stykke pergamentpapir. Fortsæt, til du har en lille stak burgere.

På en oliesmurt rist grilles burgerne over den direkte varme ca. 2-3 minutter på hver

side. Når du vender burgeren for at stege ‘bagsiden’, lægger du osten på den side,

der er grillet. Så smelter den under låg i de sidste 3 minutter.

Kommentarer

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Udskriv opskrift

Ingredienser

500 g magert oksekød

1-2 fed presset hvidløg

1-2 spsk chilisauce

2 spsk olivenolie

Opskrift information

Dette er ikke en officiel Weber opskrift. Den er oprettet af et medlem, og Weber kan ikke gøres ansvarlig for indholdet

Sværhedsgrad: Kuverter: 0

Using a Weber Smokey Mountain as a Charcoal Grill – Little Black Egg

A big dilemma that most folks have is what type of grill to use for tailgating. Do you lug a big Weber kettle? Do you use a mini Smokey Joe? Do you settle for a Weber Q propane setup? Well here is another option and this is a good one. The Weber Smokey Mountain BBQ smoker can be easily modified to be used as a small and very portable charcoal grill.

On the web this is commonly referred to as the “Little Black Egg.” Isn’t that clever? A nice play on the Big Green Egg grill that so many people love to grill on. To first understand how this works you need to see that the Weber Smokey Mountain (WSM) is comprised of three major pieces. A bottom (where the charcoal and smoke wood goes), a middle area (where the middle grate and top grate sit – when you are smoking), and a top dome. All you have to do is remove the middle section. This shrinks the smoker down to what looks like a little black egg!

If you look in close to the above picture you’ll see a charcoal ring. This comes with the smoker and helps keep the large amount of coals away from the vents and helps with air flow. I like to use this for the little black egg setup because the grate can sit right on top of the ring. If you look closely inside the smoker there are three bolts which hold the legs on the smoker. This is a problem. If you use these bolts to rest the grate on you will have a wobbly grate. Using three bolts to rest a grate on isn’t too secure. However, the charcoal ring allows the grate to sit just below these bolts and provides for a nice secure foundation for the grate to rest on since there is grate support all around.

Another nice feature of the little black egg is that you have three air vents at the bottom. This allows for a lot of air flow control compared to the typical charcoal grill which has one vent at the bottom.

My only problem with the little black egg is that the dome of the smokey mountain smoker does not have an adequate ‘lip’ to rest safely on the bottom portion of the smoker. It is designed to have a middle section, which has the appropriate lip to fit snug with the top and bottom pieces. This isn’t the end of the world but it does mean that you can have the lid slide off if you aren’t careful. I’ve never had this happen but it is possible for the lid to slide off if bumped since the pieces sit on top of one another with the same dimensions. Normally a charcoal grill dome will be a bit larger than the base to allow the dome to sit snug on top. Not here. Both pieces are the same size. No big deal; just be careful.

One of the main reasons I wanted to use the little black egg setup is that we needed a high charcoal heat at the tailgate and we needed more surface area. The Smokey Joe is a great little grill, don’t get me wrong. But you are simply limited with the small grate surface area. The pictures above show my Weber Smokey Mountain which is an 18.5 inch. This is the small version. The 22 inch model also works well for this.

For my first time trying out the little black egg I grilled a blue cheese burger. I had a burger patty that was sitting in the freezer for a while. It had a simple peppercorn dry rub on it already and I had some extra blue cheese sitting around. I lit the coals by putting a small piece of newspaper under a charcoal chimney. I let the coals catch on fire and then dumped them over one half of the grill. The burger cooked easily over direct heat. I moved the burger to indirect heat and added some blue cheese. I closed the dome to melt the cheese a bit. Yup it worked well!

I’m pretty excited I found out about this little modification to the WSM. The little black egg is easy to fit into any car and has much more surface area than the standard portable grills.

Below are a few tailgating pictures from M+T Bank Stadium in Baltimore. I took these with my cellphone at the tailgate. The first shows the charcoal chimney being lit and the second shows a grill full of grilled Taylor Pork Roll, English Muffins and a cast iron skillet with eggs.

Disclaimer: These opinions are my own. I am not endorsed to say any of the above. I just happen to think that using a Weber Smokey mountain as a charcoal grill is a pretty good idea.

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Howdy, i read your blog from time to time and i own a similar one and i was just curious if you get a lot of spam feedback? If so how do you prevent it, any plugin or anything you can advise? I get so much lately it’s driving me mad so any support is very much appreciated.

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Burger grillen weber

A number of people have asked, "Can the Weber Smokey Mountain Cooker be used as a grill?" The answer is yes! It has the same cooking capacity as the Weber 18.5" kettle grill and can turn out a good grilled steak or burger.

If you need greater grilling capacity, you'll want to purchase a Weber 22.5" kettle grill or a Weber 26.75" kettle grill or even a Ranch kettle in addition to a WSM.

Remember. click on any of the pictures to view a larger image.

Grill Conversion According To The Owners Manual

Prior to 2009, the WSM Owners Manual provided these instructions for converting the smoker into a charcoal grill:

• Place the charcoal grate and charcoal chamber on the flanges in the middle cooking section, where the water pan normally sits.
• Place the top cooking grate in its normal position.
• Set aside the water pan and bottom cooking grate. You won't be needing these.

The distance between the charcoal grate and cooking grate is 8.5". That's pretty good. but not close enough if you really want to get a good sear on your steak.

Turning Up The Heat!

Here's a simple addition that will really fire things up! Thanks to LAScott for sharing this idea with The Virtual Weber Bullet.

Buy a replacement charcoal grate for the Weber 22.5" kettle grill. Place the charcoal ring on top of the WSM charcoal grate, then place this second grate on top of the charcoal ring. The replacement grate fits almost wall-to-wall inside the middle cooking section, with the two cross pieces on the bottom of the grate snapping into the charcoal ring.

The distance between this second charcoal grate and the cooking grate is just 3.5". hot enough to "sear the chaps off a steak," as LAScott says.

Grilling In Action

I used LAScott's approach to cook two Porterhouse steaks on my WSM. I counted out 40 briquettes and lit them in a Weber chimney starter. After 15 minutes, I arranged them in a single layer on half of the charcoal grate, creating a direct heat area and an indirect heat area.

When all the coals were covered with gray ash, I quickly rubbed a little olive oil on both sides of each steak, followed by a sprinkling of kosher salt, freshly ground black pepper, and granulated garlic powder.

The steaks went over the direct heat and were seared on each side for a couple of minutes. I placed the lid on the cooker and continued to grill the meat over direct heat, turning several times, until both steaks achieved medium doneness.

As it turned out, I didn't need to use the indirect side, but I felt better knowing I had a cooler place on the grate if I needed it. Next time, I will use more briquettes, maybe 60 or so. I had no problem cooking the steaks, but more coals would have allowed me to get an even better sear.

Mr. Perfect Steak For Two

About 14 months after I cooked the steaks shown above, I revisited the idea of grilling on the Weber Bullet. I used the same configuration described above with a direct and indirect cooking area, but this time I used a chimney full of hardwood lump charcoal. This allowed me to achieve a searing temperature of 700-750°F.

Another difference was the steak. I grilled a 2" thick Porterhouse steak that weighed in at almost 3 pounds! This is the kind of steak that you'll have to order from your butcher in advance, but he'll certainly know you're serious about meat when you order up one of these beauties!

I followed the "Mr. Perfect Steak for Two" recipe from the book How To Cook Meat by Chris Schlesinger and John Willoughby. The recipe calls for a 2 to 2-1/2" thick Porterhouse steak that is thoroughly dried with paper towels, then brushed with extra virgin olive oil and sprinkled generously with kosher salt and freshly cracked black pepper. The steak then sits at room temperature while you fire-up the coals.

Grill for 6-8 minutes on each side over direct heat to get a really strong sear going, then move to medium-high indirect heat for another 5-8 minutes per side to achieve rare doneness. Remove to a platter, cover loosely with foil and let rest 10 minutes. Cut the meat from the bone and carve into thick slices.

This steak had absolutely fabulous flavor and tenderness! The strong searing really made a difference in flavor, but it can only be achieved using an extra-thick steak like this one. With a thinner steak, you'll overcook the inside before getting a strong sear on the outside.

Weber Egg Configuration

Paul Schleer offered this WSM grilling variation on The Virtual Weber Bulletin Board some time ago. He puts the charcoal grate in the bowl, then places the top cooking grate on the bolts that fasten the legs to the bowl. For extra stability, he threaded an additional nut onto each bolt. Paul says that the lid from an 18.5" Weber kettle grill will seal over the charcoal bowl.

Photos 12-13 show a simpler variation on Paul's setup. Put both the charcoal grate and the charcoal chamber in the bowl, then place the top cooking grate on top of the charcoal chamber. The WSM lid can be placed carefully on the charcoal bowl, as shown in Photo 12. Discussion forum member Steve Petrone dubbed this configuration the "Weber Little Black Egg."

Photo 14 shows a neat little grilling modification by Kevin S. He fabricated three aluminum tabs that fasten between the legs and charcoal bowl to stabilize the lid during grilling. "It's been working beautifully," says Kevin. "The lid fits snuggly, with no slipping off and no air gaps. It looks factory fresh, and there is absolutely no impact on any other aspect of the entire assembly."

So get out there and experiment with using your Weber Bullet as a grill. I think you'll be pleasantly surprised by the results!

Photo of lid tabs modification: 2005 by Kevin S.

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Grillen ist mehr als Nahrungszuberei tung добавил(-а) 7 новых фото.

BBQ time :)

Grillen ist mehr als Nahrungszuberei tung добавил(-а) 3 новых фото — великолепно.

Iberico auf dem Weber.

Das war wirklich ein sehr gutes Stück Fleisch.

Grillen ist mehr als Nahrungszuberei tung добавил(-а) 5 новых фото — переевший(-ая).

Heute mal eine Beilage aus dem Dutch Oven.

in Bier kochen. - lecker

Grillen ist mehr als Nahrungszuberei tung добавил(-а) 4 новых фото.

Heute gab es ein 5 Gang Menü.

Leider wurde ein Gang nicht optisch festgehalten.

Hier also 4 der 5 Gänge ala M&C Glutzeitalter

1. Lachs vom Holzbrett mit Riesengarnele

2. Alte Wutz (dry aged pork) mit Spargel

3. Ribs vom Smoker mit Tomaten

4. Schichtfleisch aus dem Dutch Oven

5. Bayrisch Creme

Grillen ist mehr als Nahrungszuberei tung добавил(-а) 2 новых фото.

Ich habe Kruste gemacht 😎 😎

Salzwasser wirkt ware Wunder.

Schön aufgeplatzt die Schwarte 🤤

Weber Original Burgerpresser - 6483

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Weber Original Burgerpresser - 6483

Advarsel: Sidste vare på lager!

Produktet er ikke på lager

Vi finansierer dit køb op til kr. 20.000,-

Ved køb over kr. 3.000,-

Leverandør org. nr.: 6483

Man-Tor 8.00-16.00, Fre 8.00-15.00

Burgerpresser fra Weber Original giver dig mulighed for at forme helt perfekte burgere. Med den vendbare bund kan du indstille burgerpresseren til at lave bøffer á ½ pund eller á ¼ pund.

En sand grillhelt skal ikke gå ned på udstyret. Med burgerpresseren fra Weber Original™ er du godt på vej til at skabe små og store mirakler ved grillen. Burgerpresseren er nem at håndtere og giver helt ens bøffer.

Giv blot bøfferne et tryk, så de bliver helt faste, og læg dem straks på grillen. Da de alle har samme størrelse og vægt, er de også færdige på samme tid. Så er der garanti for at blive dagens grillhelt.

• Lav altid ens burgere i samme størrelse
• Vælg mellem to størrelse – ¼ pund eller ½ pund burgere.
• Perfekt grill-gadget til den burgerglade
• Nem at gøre ren
• God gaveide
• Ingen burger uden burgerboller – og det er superlet at lave på grillen.

Med Weber Original™ bagesten og bageplade kan du hurtigt grille dine burgerboller, så du kan servere ægte hjemmelavede burgere.