Beef Mince (250 grams per burger)
Set Grill for direct cooking (no heat deflector plates) and heat to between 575 – 625 degrees Fahrenheit / 300 – 315 degrees Celsius
Make 1 inch thick hamburger patties. Season both sides of patty to taste with mixture of salt, pepper, and garlic powder. Allow to sit at room temperature for approx 30 minutes.
Grill over direct heat (575 – 625 (f) 300 -315(c) ) for two minutes a side to get a great sear. Flip the burger once more and close the draft door as well as the damper top to cut of all airflow of the Primo. Cook like this for another 3 – 5 minutes until you reach your desired doneness. Ideal internal temp is 150 (f) /65 (c) for medium rare and 165(f) / 73 (c) for well done. Let the burgers rest for 4-5 minutes before serving. Add your favorite fresh toppings to complete your Primo Burger.
Add a nice slice of cheddar cheese for last minute of cooking for that great cheeseburger. Remember when cooking at high temperatures to crack the grill about 1 inch and hold for 2 seconds before continuing with lifting the lid all the way. This is especially important after you have closed the airflow of the grill and then reopen it. Get creative with things to dress your hamburger with to keep the exciting, delicious and healthy.
Use premium beef mince with lowest levels of fat. Substitute fresh chopped garlic for garlic powder. Limit amount of salt used in seasoning. Add lots of fresh salad fillings to help reach your 2 and 5 (2 serves of fruit and 5 serves of veggies each day) eg- tomato, lettuce, beetroot, onion and use fresh grainy bread rolls for a lower GI and higher fibre hamburger.