For the patties
750g beef mince
200g chorizo sausage, finely chopped
10ml smoked paprika
5ml salt and freshly ground black pepper
60ml olive oil
For the Sedgwick’s caramelised onions
5 onions, thickly sliced
2.5mg brown sugar
80ml Sedgwick’s Old Brown sherry
For the candied bacon
125ml Sedgwick’s Old Brown sherry
60mg brown sugar
250g streaky bacon
Combine the beef mince, chorizo and smoked paprika. Season with the salt and freshly ground black pepper. Place the mixture in the fridge for 30 minutes.
In the meantime, start making the caramelised onions: heat the butter in a large frying pan over medium-low heat. Add the onions and fry them until they start to caramelise. Season them with salt and freshly ground black pepper. Add the brown sugar and caramelise them for another five 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 five to 10 minutes or until it’s caramelised and crispy.
To cook the patties, heat a griddle pan over medium-high heat. Shape the mince into tennis-ball size rounds. Rub each mince ball with the olive oil and grill them for eight minutes on each side or until done to your liking.
Serve the patties on toasted brioche buns with the bacon and onions on top.
Recipe supplied by Sedgwick’s Original Old Brown.