Smokey minced roast
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Pellet grill with griddle, large bowl
Ingredients
• 1 kg minced meat (half beef, half pork)
• 1 stale bread roll or 2 slices of toast
• 100 ml milk
• 1 onion, finely chopped
• 2 cloves of garlic, finely chopped
• 2 eggs
• 1 tbsp mustard
• 1 tsp sweet paprika powder
• 1 tsp dried marjoram
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 2–3 tbsp breadcrumbs
• a little soft butter for spreading
• possibly some water for watering
For the filling:
• 2 Frankfurt (Vienna) sausages
• 4 pickles
• 4 hard-boiled eggs
Accessories are available in our shop!
preparation
Cut the bread roll or toast into small pieces and soak in the milk until soft. Squeeze out the excess milk.
Sauté the onion in a little oil until translucent. Briefly sauté the garlic as well and let it cool.
➋ In a large bowl, thoroughly mix the ground meat with the soaked bread roll/soaked toast, eggs, onion and garlic mixture, mustard, paprika, marjoram, and parsley. Season with salt and pepper. If the mixture is too soft, knead in 2–3 tablespoons of breadcrumbs until it is easily moldable.
➌ Place half of the ground meat mixture onto a rimmed griddle and flatten it into an oval approximately 2 cm thick. Arrange the frankfurters on either side of the meat mixture, place pickles and hard-boiled eggs in between, and cover everything with the remaining ground meat mixture. Press down firmly.
➎ Roast for 60–70 minutes until an internal temperature of 75–80 °C is reached. Baste occasionally with a little pan juices or water to keep the meat moist. Slice before serving.
Recipe by Barbara Naschenweng
Barbara Naschenweng, or BBQ-Babs for short, is in her element when she can give her customers detailed advice in one of her barbecue shops. And because she's been grilling "forever," she turned her hobby into a profession 20 years ago. Since then, the expertise of this friendly Viennese woman has been in high demand. www.barbecue-point.at
www.oesterreichgrillt.at
Recipe from FIRE&FOOD issue 02/2025
