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Classic burgers on the grill 

Classic burgers on the grill!

When the sun hits Plateau... and the embers are hot to the right point, then it's time for grilling!
What goes on the grill, it does not matter: if they're good!

This time burgers, prepared at home and, logically, placed in a nice sandwich.

In the end it does not need much: some good beef (strictly local and organic ...), tomatoes, onion, salad and gherkins; and finally ... ketchup!
Ketchup today not homemade, like the inevitable sandwiches ...

Ingredients, for four hamburgers:

minced beef g 400
salt and pepper QB
Worchester sauce ct 2
tomato pz 1
onion pz 1
iceberg lettuce leaves 4
gherkins pz 2
ketchup Ad Lib
EVO oil for seasoning QB
salt, if necessary QB


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For starters, remember to take the meat out of the fridge at least an hour before and knead it well with salt, pepper and worchester.
Form four balls and flatten them with your hands (or press for burgers) taking care incavarle well in the center.
Season them on both sides with a little olive oil.

While the embers are getting warmer, clean four leaves of lettuce and slice the tomato and the gherkins.

Then cut the onion into thick slices, season it with oil and salt and, as soon as the embers are hot (230 ° / 290 °), put them to cook:
to color and soften at the right point it will take about twenty minutes (see note).

Pass the burgers over the coals and, if you use the dome, cook them for about five / six minutes per side (it depends a lot on the thickness and temperature of the embers).

In the last few minutes, also toast the sandwiches, already open.

Now you can prepare the coveted sandwich: first a lettuce leaf and then the meat.

So everything else, including ketchup.
The sequence of the arrangement of the toppings can be varied at will, as well as the quantity.

And sometimes, incredible but true, there are people who do not want the onion ...

It closes with the second slice of bread and ... enjoy your meal!


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  • Burgers I've always called them svizzere but, given where I am, I would not give rise to misunderstandings ... lol
  • If you do not take care to hollow the burgers in the center, they will tend to swell when cooked, resembling almost spherical meatballs!
    (there are those who keep it crushed with a weight during cooking to avoid this but, believe me, it spoils the taste)
  • Onion: if desired, it can also be browned separately, in a covered pan, for about twenty minutes; but it will miss the smell of the embers!
  • Plateau: the Bernese Plateau or the Bernese Oberland!

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