Adam, AKA At Dad’s Table, is a chef and blogger who is on a mission to alter attitudes towards food in pregnancy and early parenthood. Frustrated with advice centering around what you can’t eat, rather than what you can, Adam’s recipes are focused on ensuring families can enjoy safe and delicious food at every step.

This is why we asked him to show us how he makes BBQ food a safe and enjoyable experience for his whole family.

Temperatures

For little ones and pregnant women Adam recommends cooking mince beef well done to 71°C.

Rare: 52°C

Medium: 60°C

Well done: 71°C

Ingredients

To make the buns

• 1 pack of 750g minced beef
• 1 diced onion
• Around 100g grated cheese
• A few sprigs of rosemary, diced
• 1 egg, whisked
• Salt, pepper

To serve

• Lettuce
• Tomato
• Sliced cheese
• Ketchup
• Buns

Beef, Cheddar and Rosemary Burgers

How does BBQ season make you feel? Excited or nervous? Did you know that 1 in 5 of us has become ill from badly cooked food on a BBQ and three quarters of us worry about it? Speaking personally, cooking for my young family, or until recently my pregnant wife, means I’m extra cautious. The most stressful BBQ I’ve ever done was when we had a houseful of pregnant women for my wife’s baby shower! Now that my toddler eats the same food as we do I’m so much more aware of making sure food is 100% cooked than I was before, and that’s where Thermapen comes in.

This is my first digital thermometer and I was amazed at not only how reliable it was but how fast it was. When you’ve got little people running around the BBQ you’re always trying to do 100 things at once and keep them away. With my Thermapen I know that I can check the temperature of what I’m cooking in seconds, meaning I have more time to keep my toddler away from those tongs! It was also a great way to teach him about different temperatures and he loved watching the number go up as his burger was cooked.

Method

• In a bowl mix together the minced beef, onion, egg, cheese and rosemary. Season well with salt and pepper then get your hands dirty and mix well until it almost becomes a paste. Roll into 4 equal patties, place on a plate and cover with cling film. Refrigerate for at least 30 minutes.
• Heat your BBQ or grill and cook your burger for around 10 minutes per side. Using your Thermapen you can easily obtain the desired temperature of 52°C for rare, 60°C for medium and 71°C for well done. For little ones and pregnant women I’d always recommend cooking mince beef well done, we cooked ours to 71°C.*
• When you’re happy the burger is done to your preference, remove and allow to rest for a few minutes. Place a slice of cheese over the patty, make up your burger and enjoy!

Adam Shaw

Chef & founder of At Dad's Table

@at_dads_table

"As a dad of three very young children it's imperative to me that everything I serve is cooked safely. I use my Thermapen every day, from checking sausages on the BBQ to chicken on the hob and cakes in the oven!"