The Hogfather Burger | Authentic Fire Pits, BBQs and Outdoor Living.

Preparation time: 20 minutes

Cooking time: 45 minutes

Double pork patties, crisp smoked bacon, melted cheese, and a dollop of cranberry chilli jam – all stacked high and crowned with a fire-grilled pig in blanket. It's a deconstructed pigs in blankets burger, what could go wrong?

Ingredients

FOR THE PORK PATTIES (MAKES 8 PATTIES)

500g pork mince (high fat content)

1 tsp dried sage

½ tsp dried thyme, crushed

1 tsp onion powder

½ tsp garlic powder

1 tsp black pepper

¾ tsp salt

FOR THE CRANBERRY CHILLI JAM

500g fresh or frozen cranberries

1 thumb-sized piece of fresh ginger, peeled and roughly chopped

3–4 red chillies, roughly chopped (deseeded if preferred)

200g golden caster sugar

100ml red wine vinegar

FOR THE BURGERS

4 rashers thick-cut smoked bacon

4 slices American cheese

4 slices Swiss cheese (optional)

Lettuce, shredded

1 red onion, finely sliced

4 gherkins

TO SERVE

4 brioche burger buns, halved and toasted

4 pigs in blankets

Method

BUILD YOUR FIRE

Set up your Kadai with zones for both direct and indirect heat.

MAKE THE CRANBERRY CHILLI JAM

Blitz half the cranberries with the ginger and chillies in a food processor until finely chopped. Tip into the Kadai Frying Pan and stir in the remaining cranberries, sugar, and vinegar. Bring to the boil over direct heat, skimming off any foam. Move to indirect heat and simmer for 20–30 minutes, stirring occasionally, until glossy and thickened.

PREPARE THE PORK PATTIES

In a large bowl, mix the pork mince with sage, thyme, onion powder, garlic powder, black pepper, and salt. Using your hands, combine thoroughly, then divide into 8 equal portions (approx. 62.5g each). Roll into balls and set aside, ready for smashing.

CRISP THE BACON & TOAST THE BUNS

Lightly oil the Hot Plate over direct heat. Add the bacon rashers and cook until golden and crisp. Remove the bacon and lightly toast the brioche buns in the bacon fat.

SMASH & COOK THE PATTIES

Place pork balls onto the hot plate and sear briefly. Smash each one flat using the Burger Press. Sear for 1 minute, season, then flip. After 1 more minute, stack the patties in pairs. Top with bacon, American cheese, Swiss cheese and the top of the bun. Add a splash of water to the Hot Plate and cover with the Cloche for 30 seconds to melt the cheese and lock in moisture.

ASSEMBLE THE BURGERS

Spread cranberry jam on the bottom bun and top with lettuce, red onion, and sliced gherkins. Place the stacked patties on top, adding more cranberry jam under the bun top. Skewer a pig in blanket into each burger for the ultimate festive finish.

The Hogfather Burger - Serves 4

Ingredients

Method