Burger bar by the grill

Votes: 3

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1313, total fat 96 G., saturated fats 32 G., proteins 59 G., carbohydrates 53 G., fiber 5 G., cholesterol 218 mg, sodium 1579 mg, sugar 17 G.

How can you set up a burger bar without having to run back and forth between the kitchen and the grill? Easy: grill all the ingredients (including the toppings). A grill-safe baking sheet will come in handy here. Mentally divide the surface into zones and place one topping on each, without mixing them. As the bacon cooks, the delicious fat will spread across the baking sheet, where the vegetables and mushrooms will fry. Place all the burger bar ingredients next to the grill and invite guests to build their own sandwiches. People usually love this kind of thing.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Spicy mayonnaise

0.5 cup mayonnaise
2 tbsp. ketchup
1-2 tablespoons Sriracha sauce

Cutlets and fillings

4 lettuce leaves
1 large tomato, sliced into rounds
Pickle sticks, for assembly
900 g lean ground beef
4 strips of bacon
2 portobello mushrooms, stems removed, caps thinly sliced
2 sweet onions, sliced into 0.5 cm thick circles.
2 poblano peppers, seeded and cut into 1/4-inch thick rounds.
8 slices of cheese
4 hamburger buns, cut in half
Potato chips, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: ground beef, portobello mushrooms, poblano pepper, lettuce, pickled cucumber, mayonnaise, Sriracha sauce

Cooking the dish according to the recipe:

Preheat grill to medium heat.
Spicy mayonnaiseCombine mayonnaise, ketchup, and Sriracha sauce in a small bowl and mix well. Set aside.

Place lettuce leaves, tomatoes, and pickles on a cutting board or serving platter.

Cutlets and fillings: Form the minced meat into 8 thin patties and sprinkle with salt and black pepper.

Arrange the bacon, mushrooms, onions, and peppers in separate portions on a baking sheet. Season the vegetables with salt and black pepper. Place the baking sheet on the grill, cover, and cook until the bacon begins to brown on the bottom, about 10 minutes. Using tongs, flip the bacon and toss the vegetables with the rendered fat. Cover and continue cooking until the vegetables are tender and the bacon is crispy, about 10 more minutes. Move the baking sheet to the cool side of the grill to keep it cool while you cook the patties (if you have a small grill, remove the baking sheet completely from the grill).
Grill the patties until golden brown on the bottom, about 3 minutes. Flip and grill the other side for 2 minutes. Top each patty with a slice of cheese, cover, and grill until the cheese is melted and the patties are golden brown on the bottom and cooked to your desired doneness, about 2 minutes for medium. Toast the buns for 2 minutes.
Place 2 patties on the bottom half of each bun. Serve with spicy mayonnaise, lettuce, tomatoes, prepared toppings, and potato chips.