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The Ultimate Homemade Burger Recipe

In celebration of Great British Beef Week (GBBW) 23 - 30 April, we've teamed up with the BBQ experts at Ditch Brisket to create the ultimate homemade burger recipe and it's not for the faint-hearted.

Ditch, famed for his wood smoked bbq specials has been creating BBQ delights for over 6 years now. With the help of his trusty helper, daughter Darcy (dinkyditchbrisket), they cook an outdoor feast for friends and family whenever they can. His secret for ensuring top results at the BBQ - always using the very best produce possible. We couldn't agree more!

This year, GBBW  is focusing on and recognising the work that British beef farmers do to support sustainable practices on their farms. As you know, here at Crooked Pickle HQ, we're big into recycling and sustainability.

To show our support for our wonderful British Beef produce and our hardworking beef farmers, we've got a totally delicious, succulent, cheesy, homemade burger recipe that you can cook on the BBQ all summer long. It's affectionately known as the cheeseburger fatty.

The secret to this gastronomic burger masterpiece?  The addition of Crooked Pickle bread and butter pickles of course! Taking these juicy patties to a whole new stratosphere. Start stocking up on your pickles now.

But don't just take our word for it. Give it a go and be sure to send us pictures of your  Crooked Pickle burger creations.

For our full selection of pickle produce, click here

Recipe... 

Cheeseburger Fatties. 

Ingredients

  • 16 slices of Streaky bacon
  • 700 Grams of beef mince (preferably steak mince)
  • 75 grams of favourite cheese (Ditch likes to mix and use a couple of cheese slices as well)
  • 6-8 Crooked Bread and Butter pickles (Use hot for an extra kick)
  • 2 tbs of favourite bbq rub (something beefy) 
  • Ketchup, American Mustard optional.

Method

  1. To make the bacon weave, lay eight bacon strips, side by side, vertically. Horizontally, weave the top bacon strip through the vertical strips. For the remaining horizontal strips, pull back every other vertical bacon strip (see the picture). Lay a bacon strip down up snug to the horizontal strips. Pull the vertical strips back down. Do the same thing again, but with the other vertical bacon strips. Do this for the rest of the bacon until you have a complete bacon weave.
  2. Flatten out the mince so it is the same size as the bacon weave (make sure it is even, as this will help to cook evenly). Lay the cheese along the middle of the square of the mince. Spread the BBQ spice rub across all the beef. Lay pickles along with the cheese. (At this point you can add anything else you want, Ditch sometimes adds Ketchup and American mustard.
  3. Roll up the mince into a log. Tuck in the sides to make sure there is no opening for the cheese to melt out of. Lay the beef on the bacon weave and wrap the weave around the beef log.
  4. Smoke the fatty in a smoker set to 121C for about 2 1/2 hours. Remove when the internal temperature is at 73C
  5. Serve on a bread bun of your choice
  6. Sit back and enjoy

 

 

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