A few weeks ago when I was a BBQ my mind started to curate ideas of ways to take a traditional NZ BBQ and recreate it with tapas influenced by a low carb lifestyle. It's typical at a BBQ to see meat patties thrown on the BBQ which are paired with a selection of fillings for your burger which you construct DIY style. I decided to do the same for my family for dinner one evening and here's what we came up with.
BURGER ON A STICK
For the meatballs:
500g quality beef mince
1 handful parsley, roughly chopped
1 small onion, diced finely
1/4 C almond meal
1 tbsp ground himalayan pink rock salt
1 tsp paprika
1 tsp ground black pepper
For the egg circles:
Burger additions I used:
Other possible burger additions:
15 - 30 kebab sticks*
*If you're using the standard kebab sticks like me, you will need to cut these in half. If you'd like all of them with sharp ends, use 30 and discard of the tops otherwise you can use 15 like I did and pierce the ingredients with the sharper stick and then thread one of the blunt sticks through.
LETS MAKE IT
Preheat your oven to 120 degrees on bake.
Add all the ingredients for the meatballs into a large bowl and mix until well combined. Take 1 tbsp of mince mixture and roll it into a ball. Continue until all the mixture is used. You will have approximately 30 meatballs.
Add oil to a fry pan over a medium high heat. Add meatballs (you may have to do this in batches) to the pan and brown the outsides. You can then add them to a baking dish and place them in the oven to allow them to cook through. Remove from the oven once cooked through.
Whisk your two eggs together in a small ramekin. In a large non-stick pan, add your egg mixture. It should look like a thin omelette. Allow it took through tilting the pan to ensure it covers the area. Once cooked, flip it over briefly to allow the top side to cook before removing it from the pan onto a chopping board. careful to ensure
Taking a shot glass (or any small circle cutting device) press into your omelette a twist. This will cut out a small circular shape in the egg which we will use. Do this until there is no space to create another circle. Try to ensure you utilise the space by creating the circles as close to each other as possible. Start from the edges and work your way across the omelette.
Layout all your burger additions that you intend on using onto a platter. Make sure they are in bite sizes relative to your meatball so they can easily be threaded on.
Get constructing! I used half a cherry tomato, a square of cheddar, cos lettuce, an egg circle and a meatball for my burger on a stick and dunked this mayonnaise and it was so good. The rest of the family came up with their own combinations. Check them out below!
The BLT - This is a combination of streaky bacon, cos lettuce, half a cherry tomato and a meatball.
The Cheese Burger - This is a combination of a sliced gherkin, cheddar cheese (you could opt for smoked) and a meatball.
The Kiwi Burger - This is a combination of half a cherry tomato, cheddar cheese, red onion, cos lettuce, a beetroot chunk, an egg circle and a meatball.