The Grillmachete - The ultimate multifunctional barbecue tool - Burger recipe

January 12, 2021 Gastautoren Evi & Frank
Produkte | Rezepte | Rezepte für die Feuerplatte

From barbecuers for barbecuers! The barbecue machete was developed by Grillrost.com together with the Youtuber "Pommesmän" and everyone is incredibly proud of this really successful barbecue tool.

The grill machete looks great and you can use it in a really practical and versatile way on the barbecue or, above all, on a grill plate. It is perfect for flipping burgers on the grill plate, slicing buns or smashing burger patties as described in the recipe below. The opener, so that you as a barbecuer can open your well-earned after-work beer (or several), is also integrated directly into the barbecue machete.

Hard facts:

The machete is made of 2 cm V2A stainless steel. The handle is made of solid beech wood and therefore always varies slightly in its grain. This means that each Grilllmachete is unique. The machete is also available with a Pommesmän logo, you can find the link here.

The grill machete and our 80 cm fire plate from Grillrost.com are a perfect match. Of course, you can also use the machete for grilling with a plancha, on a kettle or gas grill, or on a pellet grill.

To inaugurate our barbecue machete in style, you need a great recipe. So we have dedicated a special burger to the grilled machete, the "smashed chilli cheese grilled machete burger". By flattening the meat with the grill machete on the hot grill plate to form a burger patty (i.e. "smashing" it), it gets more roasted flavours. In addition, the chilli cheese sauce gives the burger a nice crunch and the fried bacon gives it a great crunch. We also grill sliced beef tomatoes and vegetable onions.

The ingredients for 4 of the smashed chilli cheese barbecue burgers:

4 burger buns
1 kg minced beef
Fish chillies to taste, finely diced
16 slices of bacon
A portion of chilli cheese sauce
Ketchup
pepper
salt
rapeseed oil
2 beef tomatoes
2 vegetable onions

First, prepare a portion of chilli cheese sauce.

You will need:

80-100 g (depending on the spiciness of the chillies) fresh red, yellow and green chillies
20 g butter
1 tablespoon of flour
200-300 ml milk
100g grated cheddar cheese
1-2 teaspoons of chilli powder or cayenne pepper (depending on how hot you want the sauce to be)
1 tablespoon paprika powder
Smoked salt and pepper to taste (liquid smoke can also be used as an alternative to smoked salt)
Lemon juice to taste

Make a roux with the butter, flour and milk. Then add the chilli peppers cut into small cubes and cook over a medium heat for approx. 5 minutes. Then add the cheddar and the powdered spices and melt the cheese in the pan, stirring constantly. The mixture should not boil too much, otherwise the cheese may clump together. If the mixture becomes too thick, simply add a little milk and continue stirring until the chilli cheese sauce has the desired consistency. We prepared the chilli sauce and then simply placed it in a small pan on the grill plate to keep warm.

So, finally to the mega burger!

To do this, mix the minced meat with the finely chopped chillies. Then shape the minced beef into 4 balls of approx. 250g each, because we want to make a proper burger!

Next, fire up the grill plate. We have described exactly how to do this in this article: https://www.grillrost.com/en/blog/fruehstuecks-burger-von-der-57er-feuerplatte Then brush the griddle with rapeseed oil and place the ingredients on it one after the other, except for the burger buns. You can use the grill machete perfectly for this. Place the chilli cheese sauce in a small pan or in a small pan on the edge of the griddle to keep it warm. Due to the different heat zones of a griddle, the ingredients for searing are placed on the inside of the griddle, as this is where the heat is highest. The sauce, for example, can then be placed on the outside to keep it warm, as the temperature there is correspondingly lower. When the meat is lightly browned, take the barbecue machete and flatten the burger patties slightly with the straight tip of the machete. After grilling, they should be about the diameter of the burger bun. If you dare, you can also put a little more bang in the smash and flatten the patties with one blow.

Keep an eye on all the ingredients from time to time and make sure that everything is cooking evenly.

Then season the meat, tomatoes and onions with salt and pepper. Turn the meat over and season this side too. Just before all the ingredients are cooked, use the serrated part of the grill machete to slice the burger buns and place them on the grill plate with the other ingredients to toast. Finally, collect all the ingredients and top the burger with them. Don't forget to spread ketchup on the inside of the burger buns and pour a generous amount of chilli cheese sauce over the burger. Serve with steakhouse fries or potato wedges.

Enjoy your meal!