Festive, smoky and gloriously stacked

This pigs in blanket burger is unapologetically generous. Double pork patties are smashed and seared on the hot plate, layered with crisp bacon, melted cheese, shredded lettuce, gherkins and a sweet-sharp cranberry chilli jam, then crowned with a pig in blanket for a final festive flourish. Part BBQ pigs in blanket burger, part BBQ burger with bacon, it is rich, playful and made for indulgent outdoor cooking. Big on flavour and built for sharing, this Kadai BBQ burger brings a bit of theatre to the fire.

Hot Plate Cooking

Hot Plate Main Pork

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 the 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 AND TOAST THE BUNS

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

SMASH AND COOK THE PATTIES

Place the 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 chilli 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 lid. Skewer a pig in blanket into each burger and serve straight away.

Created By
Will Madeley

Kadai Fire Chef

A true foodie with a flair for creativity, Will loves experimenting over live fire to craft everyday and unique dishes, exploring new techniques and flavour combinations.