Combine the beef mince, chorizo and smoked paprika. Season everything with the salt and freshly ground black pepper. Place the mixture in the fridge for 30 minutes.
In the meantime start with the onions: heat the butter in a large frying pan over medium-low heat. Add the onions and fry them until they start to caramelize. Season them with salt and freshly ground black pepper. Add the brown sugar and caramelize them for another 5 minutes.
Add the Sedgwick’s Old Brown and reduce until the onions becomes sticky. Set the onions aside.
For the bacon, preheat the oven to 180°C. Soak the bacon in the Sedgwick’s Old Brown for 30 minutes. Line the bacon on a baking tray, sprinkle the brown sugar over it and bake it in the oven. After 10 minutes, turn the bacon over and return it to the oven for another 5-10 minutes or until it’s caramelized and crispy.
For the patties, heat a griddle pan over medium-high heat. Shape the mince into tennis-size balls. Rub each mince ball with the olive oil and grill them for 8 minutes on each side or until it’s done to your liking.
Serve the patties on toasted brioche buns with the bacon and onions on top.
Reprinted with the permission of Sedgwick’s Old Brown.
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