Matthew Hoggard, the England Cricket legend turned grilling champ, has whipped up the perfect burger for this autumn. The best part? Paired with an affordable red wine, it costs less than £4 per person.
The burger recipe, adaptable for indoor or outdoor cooking depending on the weather, goes perfectly with Andrew Peace Masterpeace Shiraz. This wine is currently available at Tesco for £6.50.
After hanging up his cricketing gloves in 2013, Matthew dedicated his time to mastering his firepit skills. Over the past decade, he's learnt from top international barbecue chefs and honed his craft.
Now, he operates a cookery school and grill shop on the picturesque banks of Rutland Water. Here, he imparts the joys of fire cooking to eager learners, reports the Express.
And now, he's sharing his perfect burger recipe so you can wow your family and friends with your newfound skills.
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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)
Begin by preparing the slaw. Combine the carrot, cabbage, gherkin, mayonnaise, mustard, vinegar and seasoning in a bowl. Season to taste with salt, pepper and hot sauce.
Divide the mince into 100g balls, ensuring the seasoning is well mixed into each meatball.
Heat a cast-iron pan on the grill until it reaches around 220C or fire up the barbecue. Add the bacon to the pan, followed by the onions and cook until golden brown.
When the time is right, flip your bacon and place the meatballs on the pan, squashing them to about 1cm with a burger press or spatula. Ensure the patty is slightly wider than your brioche roll.
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After 2-3 minutes, flip the patties and place the burger cheese on the cooked side. Once the bacon is crispy and onions are soft, place them on top of the cheese.
Next, add a splash of water to the hot surface near the patties and close the lid. This will create a steam oven effect, helping to melt the cheese. After roughly three minutes, the burger should be cooked and the cheese melted.
To assemble: Toast the brioche rolls and begin layering the burger. Spread burger sauce on the bottom bun, add shredded lettuce and sliced beef tomato, followed by the two patties with melted cheese, bacon, and onion.
Finish off with a few slices of gherkins and jalapenos before topping with the burger bun. Finally, savour your creation alongside a glass of Shiraz.
