European Tour Burger at an All American Backyard BBQ
1 1/2 pounds lean freshly ground beef
1/4 pound of Irish Bangers Sausage, casings removed – approximately 2 – (2 ounce) sausages
1 large egg, beaten
1 Tablespoon Grey Poupon Dijon mustard
1/2 Tablespoon kosher salt
1/2 teaspoon ground black pepper
1 Tablespoon Herbs de Provence
1/8 cup English Breakfast tea leaves (preferably loose leaf, but tea from tea bags will also due)
1/4 cup crumbs made from Kettle Brand Bakes Pita Chips (Salt and Pepper flavor)
Colavita Olive Oil for brushing on grill
6 slices of Irish Rashers (cured Irish breakfast pork loin/back bacon)
6 oz Double Gloucester Cheese, cut into slices (Singletons brand from England can be found in grocery store specialty cheese departments)
6 Tuscan rolls (approximately 4 to 5 inch diameter, round), split
3/4 cup Piccalilli Relish (can be found in the British/European department of grocery stores)
Preheat a gas grill to medium/medium high heat.
In a large mixing bowl, combine ground beef, sausage meat, egg, Dijon mustard, kosher salt, black pepper, Herbs de Provence and the English Breakfast tea leaves. Mix thoroughly yet gently. Add the pita chip crumbs and gently mix until the crumbs are moistened and evenly distributed in meat mixture. Divide meat mixture into six equal portions, form into patties, being careful to not over handle. Cover with plastic wrap and set aside.
Brush olive oil on the preheated grill to prevent food from sticking. Grill the bacon rashers for about one to two minutes per side, or until desired crispiness is achieved. Wrap in heavy duty tin foil and set aside on grill, away from direct heat to keep warm.
Brush olive oil on the grill again, and place patties over direct heat, grill for about five to seven minutes per side, until internal temperature of patties reach 160 degrees F, or until desired doneness achieved. When patties are almost done, divide cheese evenly on top of the patties, then close the grill lid to melt cheese for about one to two minutes. When the cheese has melted, move the burgers away from the direct heat and toast the rolls cut side down on the grill until warm and lightly browned.
Assemble the burgers by spreading about two tablespoons of Piccalilli relish on the cut side of each bottom roll, followed by a patty, one bacon rasher and the top bun. Serve immediately, while warm and enjoy.