Celebrate National Burger Day with us at Lyons Holiday Parks and find out all you need to know about cooking in a caravan, as well as BBQ safety tips.
Have you checked the weather forecast this week? It’s set to be scorching, and the perfect BBQ weather to celebrate National Burger Day in the great outdoors!
As a leading holiday park, we know that food is a fundamental part of any break or staycation. And the most celebrated summer dining experience is, of course, the eternally popular burger. Whether you’re barbecuing on the beach, cooking in your caravan, or enjoying a famous Ozzy Stack burger from Lyons Sherwoods Sports Bar, there’s nothing like getting your teeth around a perfectly cooked hamburger.
In this post, we’ll highlight some key tips around cooking in a caravan, as well as barbecuing on the beach or on a holiday park ahead of National Burger Day on Friday, August 27th. Don’t worry, we’ve got veggie tips too!
What is National Burger Day?
In the UK, National Burger Day is always celebrated on the Thursday before August Bank Holiday. The reason for this? The BBQ and burger is a much-loved part of the day we celebrate the final bank holiday of the year! The day is being celebrated in many places across the UK this summer, from static caravan parks in the north to London Bridge’s exclusive Vinegar Yard.
Cooking burgers in a holiday home
Due to industry developments and works of magic from manufacturers, cooking in a caravan has never been so easy! Most holiday homes now include a 4-ring gas or electric hob, as well as brilliant extractor fans to ensure that meaty smoke doesn’t drift through to the bedrooms.
We’ve asked the experts – chef Ozzy at Lyons Robin Hood – on how to perfect the hamburger if you’re cooking inside a caravan:
1. Find the right pan
Ozzy says: “When you’re cooking burgers, it’s all about the surface area of the pan. If you can’t cook them under the grill, frying them is another option. Make sure you use a flat, large pan – cast iron if you can! – on the largest hob ring there is.”
2. Oil it up
Always use oil when you’re cooking burgers in a pan, to avoid smoke and to make the flipping process easier. Make sure you use a drizzle – too much will result in a deep-fat-frying attempt and too little will be rendered useless once the smoke alarm goes off!
3. Heat next
Make sure the pan is ‘ripping hot’ before placing the patties in it. You can do this by cranking the hob up to halfway and allowing it to heat for around a minute. Be careful not to leave it too long, or the pan will burn!
4. Chill your meat
Whether you’ve opted for a quick-fix burger buy from your local butcher or supermarket or you’ve decided to make the patties yourself, it’s crucial that the meat is chilled before frying. This is for two reasons. The first, cold fat is clingy, which helps the patty keep its shape especially if you’ve handmade them and the warmth from your hands is transferred to the meat. Secondly, burger patties aren’t like a steak – you can’t chill them at room temperature for a bit before cooking as this could lead to potential bacteria growth.
5. Time for cooking
When the pan is hot, and your patties are cold, place them in the centre of your hot pan. Cook on one side for 4-5 minutes, until golden crisp, then turn onto the flipside and cook for a further 5 minutes. When you’re checking the temperature, make sure you prod the meat from the side to ensure the probe gets to the centre of the burger (not from the top!)
Easy recipes to make yourself on National Burger Day
Fancy trying your hand at homemade burgers? Here are our top recipes that you can make yourself from your holiday home in no time!
For a foolproof, simple homemade burger recipe, check out this blog post by Registered Dietitian Nutritionist, Amanda Finks!
- Four large mushrooms
- 5ml olive oil
- 15ml BBQ sauce
- Salt pepper
- 2 beef burgers
- Cheese slices
- 1 sliced red onion
- 1 sliced tomato
- Preheat the oven to 200°c (for the mushrooms)
- Use the BBQ sauce and oil to lightly brush the mushrooms and season with salt & pepper
- Place the glazed mushrooms in a single layer on a baking tray (use foil!)
- Bake the mushrooms for 5 minutes
- In the meantime, cook your burgers in the pan or the oven as per the methods above
- Take the mushrooms out of the oven, add another glaze of BBQ sauce and turn them over
- Bake for a further 5 minutes, or until the mushrooms are cooked
- Ensure your burgers are cooked through, with a layer of crispiness if preferred
- Remove the mushrooms from the oven and allow to cool
- Instead of the buns, use your baked mushrooms as ‘buns’ and add your cooked burger patties, a slice of cheese, red onion slices, tomato, lettuce, and mayonnaise.
Check out this exotic veggie burger recipe from the South African Mushroom Farmer’s Association – mouth-watering, packed with flavour, and completely meat-free!
- Two cans of jackfruit
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp chilli powder
- Salt & pepper
- 2 onions
- BBQ sauce
- 1/4 cup water
- Burger buns
- Lettuce or leafy greens
- Vegan mayo (optional) or any other relish you love
- Drain the canned jackfruit in a sieve or colander and rinse
- Mix together the paprika, garlic powder, chilli powder, and salt & pepper in a large bowl
- Add the drained jackfruit and toss until it’s covered in the spices
- Heat a medium-large frying pan on medium heat, add some oil, and once it’s hot throw in the jackfruit for about 3-4 minutes until it turns yellow
- Mix half a cup of BBQ sauce with a quarter of a cup of cold water, then add this to the pan
- Simmer the jackfruit in the lovely sauce and spices for a few minutes,
- Once it’s cooked, shred the jackfruit (still in the pan) with two forks, adding more BBQ sauce as you go to your preference
- Remove from the heat and allow to cool while you assemble your buns and slice/ mash the avocado to form a paste
- Layer the cooked jackfruit, lettuce, more BBQ sauce and the crushed avocado
- Serve and enjoy!
BBQ Tips on National Burger Day
There’s nothing quite like digging into a crispy, flame-cooked burger on a bank holiday weekend – or any other day of the year for that matter! Follow these burger-barbecuing guidelines for the perfect result that will keep everyone happy this National Burger Day:
- First things first, ensure your BBQ (whether it’s charcoal or disposable) is set up safely and correctly, adhering to all public space/ holiday park rules and is safely situated away from all flammable objects, pets, and children
- Lightly drizzle the uncooked burger patties in oil before cooking which will be easier for you in the long run
- Don’t press down on the patty while the burger is cooking as this will release all the moisture from the meat
- Make sure the BBQ is at its hottest point before adding the patty – flames are tasty!
- Cook for 4-5 minutes on each side but make sure they’re not chargrilled as this will be extra dry and lumpy
- Try topping each burger with your favourite cheese when there’s one minute of cooking left, as this will melt deliciously
- Remove the burgers from the heat and place immediately on a lightly toasted bun
- Add your favourite relish, leafy greens or sauce for the ultimate bank holiday burger!
- When you’re done, shut down the BBQ correctly which includes ensuring the flames are out, disposing of the ashes or charcoal in an appropriate waste facility, or ensuring a disposable BBQ is completely cool before disposing of it.
General BBQ fire safety tips
As versatile, fun and tasty as BBQ’s are, they also require a beady eye and common sense to manage. Always read up on BBQ fire safety whether you’re cooking on a beach, mountain, caravan or holiday park!
- Keep a bucket of water, sand or a garden hose nearby for emergencies
- Always follow the safety instructions provided
- Never leave a lit BBQ unattended
- Ensure that you site your BBQ well away from fences, sheds, trees, shrubs and garden waste
- Only use enough charcoal to cover the base of the barbecue
- Be sure to keep children, pets and garden games away from the BBQ area
- Keep a safe distance between the BBQ and caravan (at least 1.5 metres)
- Do not empty ashes into dustbins or wheelie bins as they could still be hot, melt the plastic, and cause a fire
- Never use petrol or paraffin to start or revive your barbecue or chiminea fire – only use recognised lighters or starter fuel on coal coals.
In addition to our top tips for charcoal barbecues (above), the following should also be remembered when using disposable varieties:
- Study the user instructions carefully and follow them closely before lighting the barbecue
- Only use a barbecue in very well-ventilated areas
- Never place the barbecue on anything flammable or on any furniture – the foil base gets very hot
- Leave the barbecue to cool down before attempting to move it – this may take several hours
- Make sure that the barbecue is fully extinguished by pouring plenty of water or sand onto it
- Do not place a disposable barbecue in a rubbish bin until it has cooled down completely
- Make sure your barbecue is placed on level ground where it will not tip over. Bricks or a paving slab is ideal
- Never use a barbecue indoors or inside a tent – the carbon monoxide that they can produce can kill
Enjoying National Burger Day with a good old-fashioned barbecue this bank holiday? Don’t forget to tag us in your Facebook and Instagram posts using the hashtag #mylyonsparks!