England cricket legend Matthew Hoggard has traded in his cricket bat for a spatula, and the result is a delicious burger recipe perfect for the autumn season. This recipe, dubbed the ‘Ultimate Hoggy Burger,’ is a true testament to Hoggard’s passion for grilling, honed over a decade of experience and learning from top international barbecue chefs.
Hoggard, who now runs a cookery school and grill shop on the banks of Rutland Water, has created a burger experience that is sure to impress. The recipe combines juicy beef patties, crispy bacon, melted cheese, and a tangy Texan slaw, all nestled between toasted brioche buns. And to complete the experience, Hoggard recommends pairing the burger with the Andrew Peace Masterpeace Shiraz, which can be found at Tesco for just £6.50. This affordable pairing brings the entire meal in at under £4 per person.
Whether you’re grilling outdoors or cooking inside, Hoggard’s recipe is adaptable for any weather. The burger is easy to make and guaranteed to be a crowd-pleaser, leaving your family and friends impressed with your newfound grilling skills.
Here’s a breakdown of the ingredients and instructions to recreate Hoggard’s ‘Ultimate Hoggy Burger’:
Ingredients:
*
For the burger:
* 400g mince
* 4 rashers streaky bacon
* 4 slices burger cheese
* Burger sauce
* 1 onion, sliced
* 1 beef tomato, sliced
* Iceberg lettuce, chopped
* Gherkin, sliced
* Jalapenos
* 2 brioche burger buns
*
For the slaw:
* 1 small white cabbage, sliced
* 2 large carrots, sliced
* 1 large red onion, sliced
* 1 large gherkin, sliced
* 100g mayonnaise
* 1 tablespoon Dijon mustard
* Texas seasoning or paprika
* 2 tablespoons of gherkin vinegar or white wine vinegar
* Finely diced fresh chilli and/or hot sauce (optional)
Instructions:
1.
Start with the slaw:
Combine the cabbage, carrots, gherkin, mayonnaise, mustard, vinegar, and seasoning in a bowl. Season to taste with salt, pepper, and hot sauce.2.
Prepare the patties:
Divide the mince into 100g balls and season well. Ensure the seasoning is mixed evenly throughout each ball.3.
Heat your pan or grill:
Heat a cast-iron pan on the grill until it reaches 220°C, or fire up your BBQ.4.
Cook the bacon and onions:
Place the bacon in the pan, followed by the sliced onions. Cook until both are golden brown.5.
Form and cook the patties:
Flip the bacon, place the meatballs onto the pan, and flatten them to around 1cm thick using a burger press or spatula. Make sure the patty is slightly wider than your brioche roll. Flip the patties after 2-3 minutes and place the burger cheese on the cooked side.6.
Add the bacon and onions:
Once the bacon is crispy and the onions are soft, place them on top of the cheese.7.
Create a steam oven:
Add a splash of water to the hot surface next to the patties and close the lid. This will create a steam oven, helping to melt the cheese.8.
Cook the burger:
After approximately three minutes, the burger should be cooked through and the cheese melted.9.
Assemble the burger:
Toast the brioche rolls and begin layering the burger. Spread burger sauce on the bottom bun, add the lettuce, tomato, two patties with cheese, bacon, onion, sliced gherkins, and jalapenos. Top with the other bun.10.
