Winter grilling: buffalo burger with porcini mushrooms and lingonberry mayonnaise

Winter grilling: everything for perfectly cooked meat despite snow and cold:

Don't be put off. You can also throw on the grill on New Year's Eve or just for the evening with friends or family. Just take note of our tips, let yourself be inspired by our recipe ideas - nothing stands in the way of a winter barbecue.

Winter grilling-hot coal despite the cold:

Neither cold temperatures, snow nor sub-zero temperatures are a reason to always start the stove and avoid the grill. Even in winter, charcoal can be heated, the gas flame can be fanned, and food can be placed on the grill. Meat and vegetables prepared outside, enjoy inside.

Winter barbecuing is not only easily possible, it turns a cozy evening with friends into a small event.
Just be sure to wrap up warm, avoiding baggy scarves and clothing.
Both could catch fire.

Then you may be clearing the grill of snow and ice, not leaving it open for too long when it is heated, and thus retaining the heat more effectively. If you use a charcoal grill, briquettes are suitable for winter grilling, as they generate the necessary heat for longer. So nothing stands in the way of juicy beef rump steak, buttery soft Italian buffalo rib eye steak or delicious buffalo burgers with a hearty barbecue aroma even during the colder months - maybe even at Christmas.

Buffalo burger with porcini mushrooms and cranberry mayonnaise

IN ZUTATEN:

4 pattiesGourmetOrPremium, Ca. 20% Fettanteil
Salt
Pfeffer
100 g Mayonnaise
2 tbsp cranberry jam
150 g Steinpilze
2 The Rhapsöl
4 slices of Taleggio cheese
100 g Feldsalat
4 ciabatta buns

Preparation:
Mix the cranberry jam with the mayonnaise.
Clean the porcini mushrooms and cook them in approx. Cut 0.5 cm thick slices.
Wash and dry the lettuce.
Cut the buns in half lengthwise.

The grill for direct/indirect Heat (200°C) prepare.
Lightly coat the patties with oil on one side and then on the oiled side that. 3 minutes grill, turn it over and do the same with the other side. Place the patties indirectly and heat the griddle.
Put a little oil on the griddle and fry the porcini mushroom slices briefly. Meanwhile, add the cheese slices to the burgers.
Grill the buns on the cut surface.
The burgers are ready as soon as a Core temperature of 68°C has been achieved.

Spread mayonnaise on the bottom half of the rolls, top with some lamb's lettuce, followed by the patties and porcini mushrooms.
Close with the second half of the roll.