Ham Steak Burgers
Some of my best memories growing up are from when I was in the local Venturer’s Group. We’d go hiking, camping, abseiling, all sorts of fun things. My best friend at school had gotten me into it and whenever we went camping he’d always break out the ham steaks for us to cook over the fire. To be honest, I didn’t think much of them at the time, but while putting together a recipe for glazed hams for Christmas, I was hit with a bolt of inspiration: Pineapple and Maple Glazed Ham Steak Burgers!
We looked at making a Pineapple and Maple Glaze a few weeks ago, and we’re also going to revisit our old friend Indirect Cooking, which we’ve covered earlier as well. We’ll save some time and jump straight into the rest of it rather than go over these again.
Start by drizzling half of your glaze over your plump, pink ham steaks, covering the plate in cling wrap and putting them in the refrigerator to marinade for 30 minutes to 2 hours. Put the other half in the refrigerator to use for basting later.
Twenty minutes before you want to start cooking, take the ham steaks out of the fridge and light the burners under your hotplate to medium. They need to be hot and ready before you start cooking. Once back inside, cut your potatoes into 1 cm by 1 cm slices.
When the hotplate is ready, coat it with Sunflower oil and put on your chips. On the unlit grill, put your ham steaks and corn cobs. Spoon on a little of your marinade on the ham steaks and either spread it around with the back of a second spoon (remember our food safety rules!) or brush it around with a little marinade brush. Close the lid and leave it for five minutes.
Open the lid and stir the chips, making sure that another side is now cooking. In the meantime, the corn cobs will roast and the glaze will bake on the ham steaks in the indirect heat.
When the chips are done, turn off the heat under your hotplate and turn on the heat under the grill.
Move the ham steaks onto the direct heat to sear them up nicely, and apply some more marinade each time you turn them. You just want to sear them long enough to get those sexy, sexy grill lines.
Put the corn cobs and pineapple slices on to give them some lovely grill marks too. Right before you are finished, slice open your bread rolls and lay them on the grill to toast them up a little. Don’t leave them on too long or they’ll dry out too much: about 2 minutes should be enough.
To make the burgers, butter the bottom half of the bun. Put on a ham steak, and a slice of pineapple. If you have any of the marinade left (that hasn’t been touched with a spoon that’s touched any raw meat) then you can pour a little of that on now instead of a sauce. Put on two slices of tomato and some lettuce. On the top half of the bun, put on some mayonnaise. Slice up the corn cobs into bite-sized pieces. Serve up the burger, some fries, and some corn cob pieces. Kick back with a cold drink and enjoy the summer flavours you’ve created.
What’s your favourite summer-themed meal to ‘Q? Let me know in the comments below.