Delicious burger recipe that costs under £4 per person - even with bottle of wine
This delicious burger is perfect for a enjoyable budget meal - and you can even pair it with a bottle of red wine
England Cricket legend turned grilling champ Matthew Hoggard has created the perfect burger for this autumn - and paired with one affordable red wine it comes in at under £4 a head.
The burger recipe, which can be made inside or outside depending on the weather, pairs perfectly with the Andrew Peace Masterpeace Shiraz, which can currently be bought from Tesco for just £6.50.
After retiring from cricket in 2013, Matthew turned his time to perfecting his firepit skills, having spent the last decade honing this craft and learning from the top international barbecue chefs.
He now runs a cookery school and grill shop on the banks of the beautiful Rutland Water, where he teaches people the joys of fire cooking.
And now he's shared the perfect burger recipe, so you can leave your family and friends impressed with your newfound skills.
The 'Ultimate Hoggy Burger' with a tangy Texan slaw
Ingredients (serves two)
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
- Jalapeños
- 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)
Method
Start by preparing the slaw, mixing the carrot, cabbage, gherkin, mayonnaise, mustard, vinegar and seasoning well, into a bowl, before seasoning to taste with salt, pepper and hot sauce.
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Split the mince into 100g balls, and season well ensuring the seasoning is mixed well into each ball of meat.
Heat a cast-iron pan on the grill until it’s around 220°C or fire up the BBQ. Place the bacon in the pan, followed by the onions and cook until golden brown
When it’s time, flip your bacon over, place the meatballs on the pan and squash to around 1cm with a burger press or spatula making 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. When the bacon is crispy and onions soft, place on top of the cheese.
Add a splash of water to the hot surface next to the patties and close the lid. This will create a steam oven and help melt the cheese. After approx. Three minutes the burger should be cooked, and cheese melted.
Assembly: Toast off the brioche rolls and start layering the burger. Spread burger sauce on top of the bottom bun, add the shredded lettuce and sliced beef tomato followed by the two patties with melted cheese, bacon and onion and finish off with a few sliced gherkins and jalapenos before topping with the burger bun.
Then enjoy alongside a glass of Shiraz.
