Aussie Vegemite Scroll Burger
Aussie Vegemite Scroll Burger
Rated 5.0 stars by 1 users
Category
Smokey
Prep Time
15 minutes
Cook Time
45 minutes
Calories
100
Heat BBQ to 180°c.
Peel and cut potatoes into 2 cm small cubes and boil until soft.
Cut the beans into 3 cm lengths then blanch in boiling water for a couple of minutes.
Make the pistachio pesto by adding 2 cups of basil, 1/4 cup pistachio nuts and olive oil to the blender and blitz until smooth. Remove from the blender and put into a bowl. Season the mix with salt & pepper and add the parmesan and lime juice.
Toss the beans and potato through the pesto until evenly coated them put aside in the fridge.
Brush the Tuna steaks with olive oil and a light dusting of Coffee Rub and cook on the BBQ until approx. 55°c-60°c this will be medium rare.
To serve, place a small pile of potato salad on a plate and stack the tuna steaks on top.
Author:Smokey Q
Ingredients
4 x Vegemite scrolls
1 kg coarse Beef mince
Smoking Guns Charcoal rub
2 Tomato’s
1 x Gem lettuce
1 x can Sliced beetroot
1 x can Sliced pineapple
Bulls Head BBQ sauce
4 x Eggs
8 Rashers streaky bacon
Burger pickles
Mayonnaise
Sliced cheese of your choice (I use Monterey Jack cheese slices)
2 Brown onions
Directions
Heat BBQ to 150°c
Wash lettuce and break leaves of stem.
Precook bacon and set aside.
Shape your mince into 4 large burgers and toss well in Charcoal rub.
Cook indirect until you get an internal temp of 50°c and then place the pattie direct over the fire or charcoal to get a nice sear happening. Once you hit an internal temp of 65-70°c remove the patties and let them rest for 5 mins.
Now it’s time to build that burger.
Always start with the heavier items on the bottom of the bun so it doesn’t topple over.
Stick a skewer or knife into the burger to hold it together.