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 fire up the grill for New Year's Eve or just for an evening with friends or family. Just follow our tips and be inspired by our recipe ideas – and nothing will stand in the way of your winter barbecue.

Winter grilling – hot coal despite the cold:

Neither cold temperatures nor snow nor sub-zero temperatures are a reason to always fire up the stove and avoid the grill. Even in winter, you can heat coals, stoke the gas flame, and place food on the grill. Prepare meat and vegetables outside and enjoy them inside.

Winter barbecues are not only easy to do, they also turn a cozy evening with friends into a small event.
Just make sure you wrap up warm and avoid bulky scarves and clothing.
Both could catch fire.

Then you might want to clear the grill of snow and ice and avoid leaving it open for too long once it's lit, thus retaining the heat more effectively. If you use a charcoal grill, briquettes are ideal for winter grilling, as they generate the necessary heat for longer. This way, nothing stands in the way of juicy sirloin steak, buttery Italian buffalo rib-eye steak, or delicious buffalo burgers with a hearty barbecue flavor, even during the colder months—perhaps even at Christmas.

Buffalo burger with porcini mushrooms and cranberry mayonnaise

INGREDIENTS:

4 patties gourmet or Premium, approx. 20% fat content
Salt
pepper
100 g mayonnaise
2 tbsp cranberry jam
150 g porcini mushrooms
2 tbsp rapeseed oil
4 slices of Taleggio cheese
100 g lamb's lettuce
4 ciabatta rolls

Preparation:
Mix the cranberry jam with the mayonnaise.
Clean the porcini mushrooms and cut them into slices about 0.5 cm thick.
Wash and dry the lettuce.
Cut the rolls in half lengthwise.

The grill for direct/indirect Heat (200°C) prepare.
Lightly brush the patties with oil on one side and then on the oiled side approx. 3 minutes Grill, flip, and repeat on the other side. Place the patties indirectly and heat the grill.
Add a little oil to the grill and briefly fry the porcini mushroom slices. Meanwhile, place the cheese slices on the burgers.
Grill the rolls on the cut side.
The burgers are ready as soon as Core temperature of 68°C is reached.

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