national barbecue week

Top burger recipes for the barbecue from The Buckingham Butcher

Whatever the weather may do this weekend, make time for some alfresco cooking as it’s National Barbecue Week.

We’ve got great ready-to-go options, including our gourmet, gluten free burgers, marinated chicken and pork and, of course, no less than 12 varieties of our famous sausages.

But if you’re like Mrs Buckingham Butcher, you may want to create your own burgers – and here are two cracking recipes to try this weekend.


You Will Need:-
500g Beef Mince
4 Shallots, finely chopped
2 Tsp English Mustard
1 Large Egg Yolk
25g Breadcrumbs

What To Do:-
Mix together all the ingredients in a large bowl. Divide into four equal portions and shape into burger patties. Cover and chill for at least 30 minutes before cooking on a griddle or on the BBQ.


You Will Need:-
4 Chicken Thighs, skin and bone removed
2 Chicken Breasts, skin removed
3 Cloves Garlic, roughly chopped
4 Spring Onions, roughly chopped
Thumbsize Piece of Ginger, roughly chopped
½ Small Bunch Coriander, chopped
2-3 Tbsp Fish Sauce

What To Do:-
Put the garlic, spring onions and ginger in a food processor and pulse until finely chopped. Add the chicken, coriander and fish sauce and pulse again until well combined. Use wet hands to shape into four patties, cover and chill for at least 30 minutes.

Alternatively, you can shape into 12 patties and shallow fry, serving with noodles, stir fry veg and sweet chilli sauce.

And in case you missed them, check out our hot barbecue tips and spicy barbecue recipes too!


Trevor, The Buckingham Butcher

Celebrate National Barbecue Week with The Buckingham Butcher

Fingers crossed, the weather is warming up, and it’s National Barbecue Week! So come and stock up to treat your family over the coming weekends.

As ever, we’ve got some great deals in-store, including:-

* Gourmet rustic burgers - £15.99 for a tray of 20. That’s only 80p each! They’re all fresh so can be frozen.
* Marinated chicken thighs and pork steaks ribs - £4 a tray or three for £10.
* Chicken Tikka breast fillets
* Minted lamb chops
* And for something different, try our marinated chicken or pork in a Jim Beam Bourbon sauce.

Says Trevor: “We’ve got a great steak selection but I’d recommed a Rib Eye for the grill and make sure you cook them medium. This allows the marbling to cook through, leaving the juiciest steak for you to enjoy.

“And please don't forget our humble sausages which are making us famous throughout Buckingham! Around 18 sausages for £5 and 12 different varieties!”

Meanwhile, here are some top BBQ Tips, courtesy of National Barbecue Week…

1. Hot Tip
A good guide to grill temperatures is the hand test. Hold your hand around 6 inches from the grill; if you can only keep it there for around a minute, the temperature is too hot, 2- 3 minutes is high and an ideal searing heat. 3-4 minutes means a medium temperature, ideal for normal grilling. 4-5 minutes is fairly warm and good for keeping food warm. Any longer and the grill is not ready.

2. A Long Soak
Marinated food tastes great and grills better, as apart from enhanced flavour, it also helps protect food against high grill temperatures. Normally the longer the better, but a simple tip to cut marinating time is to place food in a sealed plastic bag, massage in marinade and place in fridge. This cuts marinating time by half.

3. Long & Slow
BBQ is not a race against time, so don’t grill too quickly or on too high a heat as this causes food to burn on the outside whilst being under-cooked in the middle. The trick is to ‘sear on high’ and then take it ‘low and slow’. It helps if the grill-bars are well oiled, but don’t turn food to often as this reduces heat.

4. Gas Or Charcoal?
Most first time BBQ’ers buy a simple charcoal grill, but gas grills can now cost under £50. So just what’s the best? Well, gas is simpler to use and more easily controllable, whilst charcoal is more traditional and adds that essential BBQ taste. A simple guide is ‘gas for ease’ and ‘charcoal for taste’.

5. BBQ Parties
Choose a theme - the US, Australia, South Africa and South America, especially this World Cup year, are all good. It also helps that they have great wine and beer too! The Caribbean and Mexico are also cool. Remember great BBQ parties are based on the three ‘B’s’ – Blues (or any music you fancy), Booze & BBQ’s.

6. Follow Smoky Joe
Enhancing that true smoky BBQ taste is best done on charcoal by throwing wet wood chips and herb branches on the coals. Try different types of wood (apple is good) or vine clippings. A similar, although not quite as good, effect can be achieved on a gas grill with a lava rock bed.

7. Become A Real Grill-Star
Create some Barbi-theatre, by ‘fanning-the-flames’. Quickly press down on meats or poultry with a long-handled spatula; this releases natural fats, causing a brief ‘flare-up’. Please take great care when attempting and keep any clothing well clear. Do NOT attempt to enhance effect by adding extra oil.

8. Over The Rainbow
Introduce some colour to your Barbi food - red, green or yellow bell peppers are great flame-roasted to enhance flavours. Once skin has blackened, place in a plastic bag to cool. The skin will then easily peel-off. Green and yellow courgettes also grill well, as do chilies, asparagus and aubergine.

9. Criss Cross
To achieve professional, cross-hatch grill-lines, sear meat, fish, poultry or fruit/vegetables on a hi-heat, lengthwise to the grill-bars. Remove and quickly wipe grill bars with oil and repeat at right-angles. Once both sides are seared return to normal cooking, turning infrequently.

10. Safety First
Position BBQs on level ground, well away from hedges, fences, or overhanging shrubbery. When lighting charcoal, only use proper BBQ lighter fuel. Never, ever use petrol or other flammable liquids. If using ga,s ensure grill lights immediately. If it fails, turn off gas, leave for a few minutes and try again.

Hope you enjoy!

Trevor, The Buckingham Butcher