Get to the rust

June 14 is the day: the kick-off of the 2024 European Football Championship marks the start of the highlight of the barbecue season for many barbecue fans. Instead of public viewing in the park, the terrace at home, the plot on the campsite or your own allotment garden will become a private VIP lounge for the exciting European Championships. FIRE&FOOD - Germany's No. 1 barbecue and BBQ magazine - has the perfect barbecue recipe for the opening game.

Germany is hosting the upcoming European Football Championship - and this is guaranteed to provide plenty of opportunities to get your sports-loving guests grilling. It doesn't have to be an elaborate barbecue party to have fun cheering on the team and barbecuing together. At the opening game between Germany and Scotland in Munich, a few bottles of wheat beer, Scottish ale and stout will quickly quench your thirst and the Scottish steakburger with date and onion relish will satisfy any hunger pangs. To ward off chilly weather or a cold draught in the evening, we lay out a pile of blankets or heat up the fire bowl. You should also think about mosquito repellent in advance so that all guests can give their full attention to the soccer match.



Scottish steakburger
with date and onion relish

Ingredients (per burger):

200 g beef mince from steak meat (e.g. Angus beef), minced by hand or freshly minced
1 slice of cheddar
salt
pepper
optional: lettuce for decoration
1 slice of farmhouse bread, toasted

For the relish:

100 g dates, finely diced
1 white onion, thinly sliced
2 cloves of garlic, diced
1 glass of red wine
2 dashes Worcester sauce
½ tsp ginger, freshly grated

And this is how it works:

Cool the meat well before mincing or grinding - if necessary, place in the freezer for ½ hour beforehand. Season the minced beef well with salt and pepper. Moisten your hands with cold water and shape the mince into a patty. Leave to rest in the fridge until ready to grill.

For the relish, put all the ingredients in a small pan and bring to the boil. Then simmer gently until the onions are cooked and the liquid has reduced.

Grill the patty on the barbecue on both sides until the desired degree of doneness is reached.

To serve, place the patty on the toasted slice of bread, top with the cheddar slice and spread a good dollop of relish on top. Garnish with some lettuce if you like, although this is not necessarily common in Scotland, as it is throughout the English-speaking world, where proteins are always preferred. But for the continental European palate, the recipe can be expanded at will!

More information about FIRE&FOOD and lots of recipe ideas can be found at www.fire-food.com.

FIRE&FOOD Verlag GmbH
Am Umspannwerk 10
88255 Baindt
Germany

https://www.fire-food.com

About FIRE&FOOD:
The BBQ WEEK is organized by the European barbecue and BBQ magazine FIRE&FOOD. Since 2002, the magazine has consistently covered all aspects of outdoor barbecuing and cooking. From the very beginning, it has been important to FIRE&FOOD editor Elmar Fetscher to offer readers a high practical value. Whether with sophisticated recipes, informative stories about barbecue and eating habits from all over the world, specialist knowledge about a wide range of barbecue and grilling tools and special topics on all culinary areas. In over 20 years, FIRE&FOOD has developed into the leading medium for outdoor cooking and has made barbecuing and grilling an exciting year-round topic in Europe.

This release was published on openPR.