No matter how careful I am when I’m grilling though, there are times when a mishap may occur. I always make sure to have first aid supplies readily available in the kitchen and by the grill. NEOSPORIN® + Pain Relief Cream can help soothe pain from any minor burns and BAND-AID® Brand Adhesive Bandages TOUGH-STRIPS® Waterproof can help cover and protect burns or any nicks and cuts I may get while prepping my ingredients. Being prepared for the unexpected allows me to quickly deal with the problem so I can get back to the important cooking work at hand!
These burgers will get a wonderful smoky-spicy flavor to them that goes perfectly with the refreshing feta and mint pesto and my beautiful and simple rosemary kebabs. The pesto can also be used for grilled chicken or white fish. You can make the pesto the day before and keep it in the fridge.
Sweet Paul's BBQ tool list!
- A good spatula, to flip those burgers
- A nice long pair of tongs, long is good so you don't burn those fingers
- A plastic water bottle with a spray-head or sports nozzle, keep those flames away, no one likes to get burned!
- Meat Thermometer is a great way to know when your meat is done
- Wooden skewers, great for kebabs
- First aid products as listed above
1 cup crumbled feta
1/4 cup toasted pine nuts
3 tablespoons chopped mint
1/3 cup olive oil
1 1/2 LB ground beef
red chili flakes
4 pita breads
1 large red onion
1 large red pepper
1 large orange pepper
8 long fresh rosemary twigs
8 kebab skewers (soaked for 30 min)
- For the pesto, in a medium bowl mix feta, pine nuts and mint.
- Add the oil and mix well, if the pesto seems too dry just add a little more oil.
- Season with pepper.(you don't need salt as the cheese is so salty).
- For the burgers, place the beef in a bowl and add salt and pepper, mix gently. Don't mix the meat too much as that will make the burgers tough.
- Form into 4 large patties.
- Sprinkle with as much red chili flakes as you want.
- Use your thumbs and press down on each burger in the middle, it will make them cook more evenly.
- Place on a hot grill for about 2 1/2 minutes on each side, or cook to your preferred temperature.
- For the kebabs, Cut the onion and pepper into small wedges about 1 1⁄2 inch square.
- Skewer the vegetables onto the sticks and snake the rosemary in between the peppers and onions.
- Brush with olive oil and transfer kebabs to a medium hot grill.
- Allow to cook , rotating from time to time, until slightly grilled and toasted. (about 6 minutes).
- To serve burgers, toast the pita breads until golden on the grill and cut them open.
- Place greens, burgers and pesto inside, serve and enjoy!
- Never put anything cold on the grill. Meat, fish or chicken should be close to room temperature. If it’s cold, the result will be super dry.
- When you BBQ something with fat (like a steak), flames will burst up. Use a plastic spray bottle to control the flames.
- Be patient. Wait until the grill is very hot. If you use charcoal you will see a white line around the coal. That means it’s ready. If you use gas, then you are ready to go in minutes. Pay attention to the heat indicator on your grill.
- If you use wooden skewers for kebabs you need to soak them in water first for 30 minutes. If you don't they will just burn up.
- If you are BBQ'ing larger pieces of meat, use a thermometer. It’s a great way to know when it’s done.
- After you are done grilling, let the meat, fish or chicken rest for a few minutes to let the juices inside settle.
Made it? Tell us about it–