Darina Allen: Having a bank holiday barbecue? Try this smash burger recipe

In the midst of that crazy April weather, showers, hail, wind, and occasional snatches of warm sunshine, I’ve been dreaming of a barbecue, how crazy is that… My sudden urge to grill is somewhat prompted by Jim Moore’s How To BBQ Everything book that landed on my desk. Jim, who hails from Belfast, is an international barbecue judge and one of the best loved and respected barbecue boys on the UK circuit. He’s been posting his culinary escapades on social media @onlyslagging, since 2011 and now has over 2 million followers, so surely there must be something to look at here.

Sharing his passion for cooking over live fire, he draws his inspiration from his travels to America, Australia, Mexico, the Middle East and Europe, a melting pot of influences that add spice to the recipes so they are not only inspirational but realistic and achievable for the home cook, whether you’re cooking over fire or using a fancy state of the art grill. Time to go rooting in the garage to retrieve the barbecue.

Hopefully you weren’t too busy to give it a really thorough clean before you put it away last year, otherwise time to do a deep clean before the season gets started. The extra brilliant thing about grilling is that many chaps who wouldn’t be caught dead in the kitchen, come to life when the word barbecue is mentioned. The selection of grills and barbecue and fancy kit is mesmerising. A myriad of stand-alone, gas, charcoal, wood pellet or electric, plus kits to build a state of the art outdoor barbecue grill, rotisserie and smoker.

Choosing the right barbecue for you, depends on your specific needs and budget. Whether you a novice, embarking on your first grilling adventure or a seasoned barbecue nerd, as the saying goes, ‘there’s something for you’ Do you crave the rich smoky flavour of charcoal or maybe the convenience of a gas or electric barbecue or perhaps you are tempted by the versatility of a wood pellet grill?

Think about the unique benefits and limitations of each type and select one for your particular lifestyle. My advice, particularly for beginners. despite the temptation, is to keep it simple until you get the hang of it. I have several fancy barbecues but in the end my favourite is simply cooking over fire.

How wonderful can a few sausages taste ‘en plein air’ on the beach? I just make a circle of chunky stones, gather a bit of driftwood (or cheat and bring some kindling and a fire lighter!) Don’t forget a box of matches and long handled tongs – I have a bokety old frying pan that does the job brilliantly.

A pot of, ‘you know what’ relish and some real Colman’s mustard made from the powder in that iconic yellow tin add extra zing. For a gathering of friends, you may want to have a selection of meats, fish, shellfish and som vegetables but even if it’s just one choice item, it’s all about the seasonings and flavour enhancers – basic flaky sea salt, freshly cracked pepper and really good extra-virgin olive oil.

Marinades can be just a quick dip or a lengthy overnight maceration depending on the size of the joint. Could be a spice mix sprinkled on just before or after grilling and of course lots of sauces, salsas and salads for your guests to help themselves can transform something simple into a feast.

Marinades have three key element: Acids which tenderise – vinegar, citrus juice or natural yogurt. Oils to moisten, extra-virgin olive oil is my favourite. For flavouring try: Sweet – honey, maple syrup, pomegranate, molasses, sweet chilli sauce Savoury – garlic, ginger, lemongrass, lime leaves, fresh woody herbs, rosemary, thyme, sage. Experiment, share tips with your grilling buddies. Did you know that there’s a whole grilling slang out there to have fun with, check it out.

Meanwhile here’s a taste of some of the recipes in Jim Moore’s, How To BBQ Everything published by Ebury Press. Happy grilling.

Tossed in a buttery hot sauce glaze and served with cooling ranch or blue cheese dressing, these are made for tearing into with messy fingers:

Buffalo Hot Wings

recipe by:Darina Allen

Sticky, spicy and smoky, these buffalo hot wings are the real deal. A hit of celery salt in the dry rub brings that traditional buffalo wing flavour, while cooking over the fire adds depth and char.

Servings

4

Preparation Time

 10 mins

Cooking Time

 30 mins

Total Time

 40 mins

Course

 Side

Ingredients

• 1.25kg chicken wings

• For the dry rub

• 2 tsp celery salt

• 2 tsp white pepper

• 1 tsp black pepper

• For the buffalo sauce

• 1 bottle Frank’s Red Hot Sauce

• 1 tbsp honey

• 50g unsalted butter

• To serve

• ranch dressing or blue cheese dressing

• celery sticks

• crumbled blue cheese (optional)

Method

1. Combine the celery salt with the white and black peppers. Toss the wings in the dry rub until evenly coated.

2. Cover and refrigerate for 1-4 hours to absorb the flavours.

3. In a saucepan, whisk together the Frank’s sauce and honey. Bring to a gentle simmer.

4. Stir in the butter and cook until melted and slightly reduced – about 2 minutes. Set aside, reserving some in a bowl for dipping.

5. Set your barbecue for direct and indirect zones on a high heat (230–290°C).

6. Grill

7. Start the wings over direct heat to get some colour and char, turning occasionally. Move the wings to the indirect zone and cook with the lid closed until the internal temperature hits 75°C (but you may wish to push this to 85–90°C to achieve a nice crispy skin). Check the internal temperature using an instant-read thermometer.

8. Serve

9. Just before serving, toss the hot wings in the warm buffalo sauce.

10. Serve immediately with a side of ranch or blue cheese dressing, celery sticks and crumble blue cheese on top, if you like.

11. Smoked butter: Use smoked butter in your sauce for added depth.

12. Make it spicier: Add dried chilli flakes or cayenne to the rub for extra heat.

13. Sweeten it up: Mix in a dash of maple syrup or hot honey for a sweet-spicy twist.

14. Serve with: Blue cheese slaw, cornbread or loaded fries.

Inspired by the punchy flavours of Indian tandoori cooking, but cooked over open flame, these cauliflower steaks are smoky, spicy and beautifully charred on the outside while staying tender in the middle. I first threw these together on a whim at a summer barbecue and watched a table of meat-eaters go absolutely silent with the first bite – always a good sign! Serve them up with a zingy mint chutney, a pile of tangy pickled onions and warm naan to mop it all up. It’s a proper veggie centrepiece that brings the heat.

Garam Masala Cauliflower Steaks with Mint Chutney and Pickled Onions

recipe by:Darina Allen

Fire-grilled veggie feasting at its finest. When you’re feeding a crowd and want to bring something bold and meat-free to the barbecue, these cauliflower steaks deliver in spades.

Servings

4

Preparation Time

 20 mins

Cooking Time

 20 mins

Total Time

 40 mins

Course

 Main

Ingredients

• 2 large cauliflowers, leaves removed

• 200ml natural yoghurt or dairy-free alternative

• 1 tbsp lemon juice

• 3 garlic cloves, finely grated

• 2.5cm piece of fresh ginger, freshly grated

• 2 tsp ground cumin

• 2 tsp smoked paprika

• 1 tsp ground turmeric

• 1 ½ tsp garam masala

• 1 tsp ground coriander

• ½ tsp cayenne pepper

• Sea salt and freshly ground black pepper

• Olive oil, for brushing

• For the mint drizzle

• large handful of fresh mint leaves

• small bunch of fresh coriander

• 1 green chilli, deseeded

• juice of 1 lime

• 2 tbsp yogurt

• For the pickled onions

• 1 red onion, thinly sliced

• 3 tbsp white wine vinegar

• 1 tsp sugar

• To serve

• warm naan or flatbreads

• fresh coriander

• extra lime wedges

•  

Method

1. Slice each cauliflower from top to bottom into 2-3 thick steaks (about 3cm thick), keeping the core intact where possible to hold them together. Save any florets that fall off for grilling too.

2. For the marinade, whisk together the yoghurt, lemon juice, garlic, ginger and all the spices in a large bowl.

3. Season well with salt and pepper. Brush or spoon the marinade generously over both sides of each cauliflower steak. Place on a tray, cover, and marinate in the fridge for at least 1 hour (or up to overnight).

4. In a food processor or blender, combine all the mint drizzle ingredients and blitz until smooth. Adjust the flavour with lime juice and salt to taste.

5. Combine the sliced onion with vinegar, sugar and a pinch of salt in a bowl. Leave to sit and pickle while you finish the rest of the dish – 10-15 minutes is plenty.

6. Set your grill up for medium-high direct heat (180-230°C). Oil the grates well to prevent sticking.

7. Grill

8. Place the steaks directly over the heat. Grill for 5-6 minutes on each side until deeply charred and fork-tender. Brush with a little oil as they cook and move to indirect heat if they start to catch too quickly.

9. Serve

10. Lay the grilled cauliflower steaks on a platter. Spoon over the mint drizzle, scatter with the pickled onions, and serve with warm naan on the side.

11. Finish with fresh coriander and extra lime wedges for squeezing.

There’s something primal and perfect about a smash burger, just pure beef, fire and technique. Born from the diners of the American Midwest, this burger style has taken on a life of its own over recent years, in backyard
barbecues and food trucks around the globe. What makes it so special? It’s all in the smash. By pressing a fatty meatball onto a blazing-hot griddle you
create an unbeatable crust that locks in flavour while keeping the inside tender and juicy. No fillers. No fluff. Just beef, seasoning and heat.

This recipe celebrates that simplicity but leaves plenty of room to tune into your own, from adding smoked cheese to slipping in some jalapeño jam or swapping in a spicy aioli. Whether you’re cooking for a crowd or just
craving a burger that bites back, this one never misses. Grab your spatula, it’s time to get smashing.

Smash Burgers

recipe by:Darina Allen

This recipe celebrates that simplicity but leaves plenty of room to tune into your own, from adding smoked cheese to slipping in some jalapeño jam or swapping in a spicy aioli.

Servings

4

Preparation Time

 15 mins

Cooking Time

 10 mins

Total Time

 25 mins

Course

 Main

Ingredients

• 100% beef mince (70:30 meat: fat ratio)

• ask your butcher to grind it fresh BBQ rub or sea salt and freshly ground black pepper

• slices of your favourite cheese

• Add-ons

• brioche buns, sliced in half

• mayonnaise

• lettuce

• tomato slices

• crispy bacon

• sautéed mushrooms and onions

• burger sauce

•  

Method

1. Preparation

2. Form the meat into meatballs slightly larger than a golf ball (aim for 2 per smash burger).

3. Heat a cast-iron pan or griddle on the barbeuce grill or hob until screaming hot – 240-290°C.

4. Grill

5. Place a meatball on the pan and smash down flat with a sturdy spatula – you want a thin patty with a deep sear, as that’s where the flavour lives.

6. Season immediately with a barbecue rub or just salt and pepper. Don’t force the flip – when it’s seared properly, it’ll release on its own – about 60-90 seconds.

7. Flip, add your favourite cheese, and cover the grill to melt.

8. Serve

9. Layer up your burger: spread mayo on the bottom brioche bun, then top with lettuce, a thick beef tomato slice, 2 cheese-covered burger patties, some bacon, mushrooms, onions and burger sauce, then top off with the lid of the brioche bun.

10. Enjoy hot and juicy with napkins at the ready.

11. Smoke it up: Add a touch of wood smoke by placing a small smoker box or wood chips on the grill.

12. Spicy twist: Mix chopped jalapeños into the beef or top with pickled chilli.

13. Double down: Go animal-style with grilled onions, secret sauce and a lettuce wrap.

May in Ballymaloe Cookery School

Grow Your Own Food at the Ballymaloe Organic Farm School, May 13

Take back control, learn how easy it is to grow fresh organic vegetables, fruit and fresh herbs from scratch at home, in urban, suburban and rural areas. Guided tour of the vegetable, herb and flower gardens, greenhouses and organic farm.

Refreshments and lunch included – limited places available.

• ballymaloecookeryschool.ie/farm-school

Afternoon Cookery Demonstrations at Ballymaloe Cookery School are open to the public Monday, Tuesday, Thursday and Friday.

Limited places, booking essential.

• ballymaloecookeryschool.ie

Ballymaloe Festival of Food, May 15-17

Tickets for Ballymaloe Festival of Food are now on sale.

Super exciting cooking demonstrations from a star-studded line up of cooks and chefs, pop-up dining, walks and talks, workshops, delicious food options, an artisan Food Producers area and lots more…

• ballymaloefestivaloffood.com