Bavette burger with fresh pineapple

What to do with your KLAUWE:

Preparing the bavette burger on your KLAUWE is quick and easy, literally and figuratively. Make sure you have good, red-hot coals in the fire basket at grilling time. Since you’ll be grilling the burgers directly over the coals, feel free to fill the entire fire basket with coals.

Since we’re grilling with the lid on the KLAUWE, you should have the grill rack on level 4 (from the bottom) and the fire basket one level lower (level 3). This way, the grill rack is directly above the coals, which is exactly what we want.

Buying Bavette burgers:

As mentioned, bavette is a so-called "forgotten" cut of meat and therefore not available everywhere. Go to a good butcher and inquire a few days in advance about where to get good bavette. Tell your butcher that you want to make bavette burgers. They can prepare the burger shape for you.

Making your homemade herb oil:

Bavette already has an incredible amount of flavor, and the bavette burger with fresh pineapple is topped off perfectly with your homemade herb oil. How cool is that!

Clean the onion, garlic, and red chili pepper (remove the seeds from the chili) and cut them into large pieces. Remove the leaves from the thyme and rosemary sprigs. Put all the ingredients (including the olive oil and sea salt) together in a tall measuring cup and blend everything with a hand blender.

And there you have it—your herb oil! You now have enough for the coming weeks. Store your homemade herb oil in a mason jar or any airtight container.

And now?:

Now that you have your herb oil ready, it’s time to prepare the fresh pineapple, as it’s also going on the grill. Remove the skin and core of the pineapple. Then cut thick round slices (half a centimeter thick) from the pineapple.

If you bought your bavette burgers from the butcher and they came out of the fridge, let them come to room temperature. Take your burgers out of the fridge 4 hours in advance and let them sit on the counter until they reach room temperature.

Which buns to use is entirely up to your taste. (As the band Doe Maar said, "that’s up to you.") Slice the buns open and, just before serving the burgers, briefly place them on the grill rack. This will make them a bit warm and crispy. It’s optional, but it can be nice.

Grilling your bavette burger:

Remember to brush both sides of your bavette burgers with your homemade herb oil before grilling.

When you have good, red-hot coals in your KLAUWE, the final chapter begins: grilling your bavette burgers and pineapple slices.

Place the bavette burgers on the grill rack and close the lid of the KLAUWE. After 3 minutes (yes, already), remove the lid, brush the bavette burgers again with herb oil, and flip them over. After flipping, put the lid back on the KLAUWE and wait another 3 minutes.

After a total of 6 minutes (3 minutes on one side and 3 minutes on the other), remove the lid and place the bavette burgers on a board to let the meat "rest." Cover them with aluminum foil to keep the burgers warm.

Now it’s time to briefly grill your pineapple slices. Place the pineapple slices on the grill rack and grill them briefly, flipping them once. The goal is for the pineapple slices to get a light color on both sides. Once the pineapple slices are grilled, your dish is basically ready. It’s now time for plating and serving.

When you serve the bavette burger with fresh pineapple on a bun, place the pineapple first and the bavette burger on top. If you’re a sauce person, hold off for a moment. Try it first without sauce! It’s truly phenomenal as is.

Bon appétit and don’t forget: Eat with your KLAUWE and Impress Your Friends!