13 Apr 2021
18 Minutes | easy | Serves 2
This burger gets an extra hit of richness from a breakfast favourite: black pudding! The mustard coleslaw brings freshness and the pickles add essential acidity. Serve any leftover coleslaw alongside.
Combine the carrot, red onion, white cabbage, mustard, mayonnaise, lemon juice and some salt and pepper. Mix well and set aside.
Season the beef mince with salt and shape into 2 burger patties, pressing down in the centre of each lightly (this helps the burgers keep their shape when cooking). Set aside.
Light two gas burners on the Jupiter Outback BBQ and set the heat to medium-high. When it’s hot, add the burgers and cook for a few minutes each side, or until they’ve built up a good colour and the interior is cooked to your liking.
At the same time, add the black pudding slices and cook until crisp on the outside and hot through.
Melt the cheese slices on top of the burgers and lightly toast the buns on the BBQ – watch them carefully as this will happen quickly.
Assemble the burgers by layering lettuce, coleslaw, burger and pickles, and topping with the bun lids.
With all Outback barbecues, quality is built in. Choose from exceptional charcoal barbecues and stunning firepits or create the ultimate dining experience with a 4 burner or 6 burner barbecue, in eye-catching stainless steel. With Outback it’s so easy to enjoy the outdoors season after season.
With premium barbecues and stunning, summer-and-beyond firepits, Outback has a range that includes some of the world’s most trusted products for the best in outdoor living.