Mother’s Day Burgers #2

BBQKebabsFeatured

Serves 6

 

Cheesy burger buns

9 mini burger buns (or 6 regular size buns cut into three portions per bun)

2 Swiss cheese slices

 

Filling

3 baby beetroot bulbs, trimmed

6 mini Stetson Beef Burgers

2cm-thick slice pineapple, cut into 6 wedges

6 strips streaky bacon

6 small cherry tomatoes

12 baby spinach leaves

2 tablespoons Meisterclub BBQ Sauce

 

Method:

Each skewer will need a top, middle and bottom bun. This will depend on the type of bun you use; you may need to cut your buns accordingly.

Spread the cheese evenly on the rolls and grill for about 4 minutes or until just melted.

Preheat oven to 200°C/180°C fan forced. Place beetroot in a roasting pan. Cover with foil. Roast for 35-40 minutes until tender when skewered. Cool, peel and halve.

Heat oil in a non-stick frying pan over medium-high heat. Cook patties for 3 minutes each side or until golden. Transfer to a tray lined with paper towel. Cool.

Assemble each skewer as follows:

  • a cheesy piece of bun, pineapple, patty, middle piece of bun, another patty, bacon, beetroot, end of bun and a tomato.

The kebabs can be grilled or braai-ed. Brush the patties with BBQ sauce. Cook the kebabs for 2-3 minutes each side or until charred slightly.

Tuck the spinach into the kebabs.

Serve and enjoy.

 

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