My Favourite Burger
Everybody has their favourite way to assemble this BBQ staple, but after years of variation, here's my go-to recipe for building the ultimate beef burger.
Ingredients
To make shotgun shells, you'll need the following ingredients:
- Cannelloni Shells
- Beef Mince (although pork can be substituted)
- 10g Shredded Mozzarella per shell
- BBQ Rub for mix (my favourite is Fool's Gold by Angus & Oink, but anything with a sweet taste will suffice)
- BBQ sauce
- 1-2 slices of streaky bacon per shell
Experiment with this recipe. Try replacing the cheese with cream cheese, or adding an Oxo Cube to enhance the beefy flavour.
Step-by-Step Instructions
- Prepare the stuffing: Mix the mince, bbq rub and shreeded cheese in a bowl.
- Stuff the shells: gently add the mix inside the cannelloni shells being careful not to break them. Depending on the mix, it might be possible to pipe the mixture into the shells.
- Wrap the shells in bacon. The aim is to completely envelope the pasta.
- Place the wrapped shells in the refridgerator overnight. This will soften the shells so that they have the texture of cooked pasta.
- Cook the shells: Brush the shells with bbq sauce and place over indirect heat at 300°F (150°C) for 45 minutes. Re-apply the sauce and then cook for a further 20 mins until cooked.
Tips and Tricks for Perfect Shotgun shells
Here are some tips to ensure your shotgun shells are a smashing success:
- Make sure to cover the shells and refrigerate overnight. Hard pasta does not do well in dry heat.
- Don't overcrowd the cooking grate. For best results you'll want all sides cooked evenly and you might want to turn them during cooking
- Experiment with different cheeses, rubs and sauces to find your favorite flavour.