Effort: Easy but there are a few steps
1 lb lean ground beef/veal/pork (or just one of the three if you prefer)
Grilling spices (such as black pepper, cumin, mustard seed or any of your favourite blend)
Salt & Pepper
2 Kaiser buns or large, firm hamburger buns
4 tbsp. good quality or home made mayonnaise
1 roasted red pepper (bottled in water) finely chopped or 2 tbsp. roasted red pepper sauce, such as "Ajvar sauce" *
1 medium white onion, peeled & thickly sliced
1 small zucchini, sliced lengthwise
1 medium, ripe tomato thickly sliced
4 rashers of pre-cooked bacon**
2 slices of Portuguese "Queijo da Serra" *** or your favorite goat cheese (I don't recommend the creamy kind)
Canola oil for drizzling
Divide ground meat into 2 equal portions and shape into hamburger patties. Lay on a plate and sprinkle generously with grilling spices, salt, pepper and a drizzle of Worcestershire sauce and some oil. Set aside.
On a large plate place the slices of onion, tomato and zucchini. Drizzle with a little salt, pepper and oil. Set aside.
In a small bowl combine the mayonnaise and the red peppers. Set aside.
Turn BBQ on high and heat until very hot. On one side of the grill, place the vegetables, except the tomato, and on the other the hamburgers. Grill for approximately 5 minutes and flip, grilling for another 5 minutes and flip again until meat is cooked to your liking and the vegetables are well browned. Add the tomatoes to the grill, meanwhile place the bacon, followed by the cheese on each burger. Place the buns face down on the grill and close the cover. Grill for about 2-3 minutes or until the cheese has melted.
Spread a generous amount of red pepper mayo on the bottom of each bun, top with the burger followed by the vegetables in any order. Spread a little more of the red pepper mayo on the top bun and place on top of the burger. Ready to eat ! Enjoy !!!
*Ajvar sauce is available in most European grocery stores or even Loblaws, IGA, Metro (Canada)
**I usually make batches of pre-cooked bacon (in the microwave) and keep them in ziploc bags in the fridge
***Portuguese "Queijo da Serra" is made from goat's milk: a hard rind on the outside and soft in the middle.