Recipe By Margaret Amos

The barbecue season’s here! Although these recipes are good as part of a BBQ feast they can, of course, be enjoyed anytime cooked under the grill or in the pan and remember, all the recipes can be halved or doubled as required. The beefburger recipe is basic and tasty but add your own favourite flavours too.

Beefburgers

Ingredients (Makes 8)

450g (1lb) Minced beef
50g (2oz) Fresh breadcrumbs
60ml (4 tbsp) Milk
1 Small onion, finely grated
2.5ml (½ level tsp) Prepared mustard
5ml (1 tsp) Worcestershire sauce
Salt & freshly ground pepper
40g (1½oz) butter (if frying)
Buns to serve

1) Combine all ingredients except the butter and shape into eight equal sized cakes.

2) If frying, heat the butter in a pan and fry the burgers briskly in batches, for 1 minute each side, then lower the heat and cook for about seven to eight minutes, turning twice.

If cooking over coals then three to four minutes each side should be ok.

Variations:
- Add ½ a finely chopped and de-seeded chilli pepper.
- Add a few dried herbs such as parsley, sage or thyme
- Add a teaspoon of creamed horseradish.

Sausages

Sausages are always popular. Choose plump, good quality ones, such as Lincolnshire or Cumberland (if you can get a ring of Cumberland sausage all the better, but secure it with skewers) and don’t prick them or the fat will run onto the coals and cause it to flare up.
Try this sauce as an accompaniment, it’s delicious!

Barbecue Sauce

Ingredients (Serves 4)

2 tbsp Sunflower oil
1 Large onion, chopped
2 Cloves garlic, chopped
225g (8oz) Can of chopped tomatoes
1 tbsp Worcestershire sauce
2 tbsp Brown fruity sauce
2 tbsp Light muscovado sugar
4 tbsp White wine vinegar
½ tsp Mild chilli powder
¼ tsp Mustard powder
Dash of tabasco sauce

1) Heat the oil and fry the onion and garlic for four to five minutes until softened and just starting to brown.

2) Add the tomatoes, worcestershire sauce, sugar, brown fruity sauce, white wine vinegar, chilli powder, mustard powder and tabasco sauce to the pan. Add salt and pepper to taste and bring to the boil.

3) Reduce the heat and simmer gently for ten to fifteen minutes until the sauce begins to thicken slightly. Stir from time to time so that it doesn’t burn and stick to the pan. Keep warm until required.