Deliciously Perfect: BBQ Recipes to Try

Ready to cook? Grill family BBQ favourites on the Beefeater Big Bugg 2-Burner Freestanding BBQ
. Ideal for feeding a few, the 2-burner BBQ features independently controlled Stainless Steel burners with a hot plate and grill to deliver versatile cooking of meats, seafood, veggies and even eggs.

For those entertaining more than just family, the Beefeater 1600 Series 4-Burner Freestanding BBQ is perfect! With 4x 17MJ cast iron burners, a side work burner, built-in temperature gauge and storage cupboard, this Beefeater BBQ is one for entertainers and larger households.

Marinated Goodness

MARINATED CHICKEN WITH LEMON DILL YOGHURT DRESSING
Serves: 4
Total prep & cook time: 50 minutes
Difficulty level: moderate

INGREDIENTS:

• 1 x 1.8kg whole chicken
• ¼ cup olive oil
• 2 lemons, juiced
• 4 cloves garlic, crushed
• ½ cup chopped parsley
• 2 x red chillies, chopped
• Cucumber slices to serve
• Greek flat bread
• Cherry tomatoes to serve

Yogurt dill sauce

• 1 cup natural yoghurt
• 2 tbsp chopped dill
• 1 lemon, juiced

METHOD:

1. Cut the backbone from the whole chicken and lay flat. Place in a non-metallic dish.
2. Combine olive oil, lemon juice, garlic, parsley, and chilli into a small bowl. Pour the marinade over. Season with salt and cracked pepper.
3. Heat Beefeater BBQ flat grill to medium high.
4. Place the chicken on the grill and sear for 3-4 minutes each side.
5. Cover with lid and reduce heat to medium. Cook for 35 minutes till tender.
6. Remove from BBQ and cover in foil to rest.
7. Chargrill the flatbreads for 1-2 minutes each side till charred.
8. To make the yoghurt dill sauce, combine yogurt with dill and lemon juice.
9. Serve chicken cut into pieces with sauce, cherry tomatoes cucumber and chargrilled flatbread.

Tip: Marinate with Tupperware’s Season-Serve® Container

Season and marinate your meat with Tupperware’s Season-Serve® Container. Season-Serve® delivers a mess-free way to create and store a variety of recipes whether you’re marinating meat, fish or veggies. It features leak-proof seals and a domed lid to help you store more of your marinated ingredients.

Crowd-Pleaser Burgers

MOROCCAN BURGERS

Serves: Up to 6
Total prep & cook time: 60 minutes
Difficulty level: super easy

INGREDIENTS:

• 1kg of coarsely minced meat from beef lamb, pork or chicken with a fat content of approx. 30% (chicken 20%)
• 1 large onion finely chopped
• 1 cup of roughly chopped coriander
• 1 tablespoon of smoked paprika
• 1 tablespoon of ground cumin
• 1 teaspoon of ground coriander seeds
• 1 teaspoon of turmeric
• 1 teaspoon of grated ginger, optional
• 2 tablespoons of breadcrumbs

METHOD:

1. With your hands knead all ingredients into a bowl together and shape 4 or six burger patties of the thickness of your thumb and slightly larger than your bun.
2. Place onto the griddle or flat plate of your BBQ (medium-high heat) and cook for approximately three minutes on each side and turning it carefully with a scraper rather than tongs.
3. Check the cooking stages/temperatures where a beef or lamb burger is perfect when cooked medium to well and pork at medium well and chicken at well done.
4. When cooked remove from the heat to avoid overcooking which will result in dry and chewy burgers.
5. Cut the buns in half and shortly before your burgers are ready toast the buns (first cut side down) on the BBQ on both sides and start assembling them.

LENTIL BURGERS (Vegan friendly)
Serves: Up to 6
Total prep & cook time: 180 minutes
Difficulty level: super easy

INGREDIENTS:

• 3/4 cup brown lentils, rinsed, strained and picked through
• 1 3/4 cups plus 1 tablespoon low-sodium vegetable broth or water
• 2 teaspoons extra-virgin olive oil
• 1 large red onion (half finely chopped for Pattie mixture, and half thinly sliced for burger build)
• Juice of 1/2 lemon
• Kosher salt
• 8 ounces fresh baby spinach
• 2 large cloves garlic, minced
• Freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1 cup whole-wheat breadcrumbs Please note that I swapped Breadcrumbs for a combo of almond meal and gluten free flour.
• 1/2 cup walnuts, toasted and finely chopped
• Cooking spray
• 6 whole-grain vegan hamburger buns
• Baby arugula, basil, roasted red bell peppers and spicy mustard, for serving, optional

Note: if the mixture is too moist, add some extra almond meal to bind it together

METHOD:

1. Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.
2. Heat the oil in a large non-stick skillet over medium heat. Add the chopped onion, garlic, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add breadcrumbs and walnuts to the pan mixture before adding the spinach, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.
3. Add 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.
4. Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side. Place the patties in the buns with the sliced onion and other toppings, as desired, and serve.

Tip: Make perfectly-shaped burgers with Tupperware’s hamburger press and freezer set

Use the hamburger press to make your own fresh burger patties at home. The hamburger press

ring allows you to make patties that are uniform in shape, and then with the freezer stack, you can  store up to 6x burger patties in the press. You can even freeze them ahead of time and then take them out when you’re ready to BBQ.