BBQ Lorne Burger

Prep time: 30 mins

Cooking time: 15 mins

Serves: 2

ingredients

For the BBQ rub:
20g of brown sugar
1 tsp of paprika
1/2tsp of mustard powder
1/2tsp of garlic powder
1/2tsp of chilli powder
1/2tsp of onion powder
1/2tsp of salt
A pinch of cayenne pepper.

To build your BBQ Burgers:
1 packet of Simon Howie Premium Steak Lorne
2 brioche buns
1 small red onion
1 lettuce little gem
1 tomato
4 pickled gherkins
2 slices of Monterey Jack cheese
Salted butter
Ketchup

Method

1. Prepare your charcoal BBQ for cooking the Simon Howie Steak Lorne.
2. Make the BBQ rub by combining all of the rub ingredients in a small bowl. Mix well
   and set aside.
3. Lightly brush each Steak Lorne slice with vegetable oil.
4.  Coat each oiled slice thoroughly in the BBQ rub, making sure every side is evenly covered. Place the coated slices in the refrigerator for 15 minutes.
5. While the Steak Lorne is chilling, prepare the burger toppings. Thinly slice the red onion and tomato, chop the lettuce, and slice the pickled gherkins lengthways. Set everything aside until ready to assemble.
6. Check the BBQ grill and make sure that the coals are hot and ready for both indirect and direct cooking.
7. When ready, place the Steak Lorne on the grill over an indirect heat. Cook for 6 minutes, turning halfway through (3 minutes per side).
8. Move the Steak Lorne directly over the hot coals and continue cooking for a further 2-4 minutes. Check that the internal temperature reaches 75°C to ensure the meat is fully cooked.
9. Remove two of the slices from the BBQ. Top the remaining two with slices of cheese, close the BBQ lid and cook for about 1 minute, or until the cheese has
   melted. Remove from the grill. If desired, lightly toast the brioche buns on the BBQ at the same time.
10. Assemble each burger. Layer with chopped lettuce, sliced tomato, red onion, one cheesy slice, one plain slice, sliced pickled gherkins, and ketchup.
11. Serve immediately, perhaps with chips and grilled corn, and enjoy!