Burgers can be special, grilled outdoors and topped with crisp leaves, crunchy pickles and melting camembert
Serves 6
450g beef mince
1 camembert (approx 250g)
6 ciabatta buns
6 tbsp readymade aïoli
Handful of baby spinach
Gherkins
1 Shape the minced meat into 6 round patties, each roughly 1cm thick, and cut the camembert into slices.
2 Cook the patties on the barbecue,
3 mins on each side for medium rare (or cooked to your liking).
3 Cut the ciabatta buns in half, spread aïoli on one side of the bun, top with baby spinach leaves, a cooked patty, two slices of camembert and a few slices of gherkin.
Turn to page 24 for the rest of our beach barbecue menu, including:
Green summer salad
Pesto and sun-dried tomato pasta
Prawn kebabs
Pineapple coconut juice
Fruit salad
More from the July issue:
More barbecue recipes:
