BBQ bacon pickles from the grill

Ingredients for 1 servings:

• 3 large gherkins
• 12 slices of bacon
• 150 g minced meat, mixed
• 50 g cheese, grated
• 1 onion(s), red
• 1 garlic clove(s)
• salt and pepper
• 2 heaped tbsp BBQ sauce, ketchup or similar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Chop the onion as finely as possible. Season the mince with salt and pepper, stir in the diced onion, and fry everything in oil. Set aside to cool, but stir in the cheese so it can melt a little while it’s still hot. Halve the cucumbers and use a teaspoon to remove the core, creating a hollow for the mince filling. Pat the inside dry with kitchen paper. Finely chop the garlic and mix it into the mince. Spoon this mixture into the hollows. Wrap two slices of bacon around each cucumber half; they’re ready for the grill. Preheat the charcoal (a gas grill will also work). In any case, prepare the grill for indirect heat and bring it to around 180°C. Place the cucumber parcels in the indirect zone and grill them for about 20 minutes. Glaze the bacon with a little sauce (BBQ/ketchup, etc.) and sizzle everything for another 10-15 minutes.