Name: Sizzling Sedgwick's burgers
Prep time: 50 min
Cook time: 60 min
Total time: 110 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 750 g beef mince; 200 g chorizo finely chopped; 10 ml paprika smoked; 5 ml sea salt and freshly ground black pepper; 60 g butter; 5 onions thickly sliced; 2.5 brown sugar; 80 ml sherry; 125 ml sherry; 60 brown sugar; 250 g bacon streaky

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Ingredients (11)

For the patties

750 g	beef mince
200 g	chorizo — finely chopped
10 ml	paprika — smoked
5 ml	sea salt and freshly ground black pepper

For the Sedgwick’s caramelized onions:

60 g	butter
5	onions — thickly sliced
2.5	brown sugar
80 ml	sherry

For the Sedgwick’s candied bacon:

125 ml	sherry
60	brown sugar
250 g	bacon — streaky

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Method:

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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