Bradley's Beef & Black Pud Burgers

Brad's Beef & Black Pudding Burgers
Brad’s Beef & Black Pudding Burgers

Inspired by the random spout of glorious sunshine on this lazy Sunday afternoon, we thought a spot of al-fesco dining was appropriate, to make the most of the summery-vibes.

Brad took to the fridge, and gathered ingredients for a big, bad-ass burger, and hence: Bradley’s Beef & Black Pud Burgers’s were born!

There are loads of variations you could do to tweak this recipe (i.e. if you don’t like Black Pudding, you can skip it – however, I would recommend trying it, as it does add an amazing depth of flavour). Brad also used Mr Vikki’s King Naga chilli conserve to add a little kick, but if you don’t like spice (you must be crazy!) you can easily skip this, or substitute it with some garlic paste for an equally scrummy taste sensation.

We cooked our burgers on the BBQ, but they can easily be done on a hot griddle pan or a thick -based frying pan on the hob.

This recipe makes 2 large beef burgers, and therefore serves 2 hungry burger-loving foodies. It takes about 25 mins from start to finish. GO TRY!

what you need:

  • 300g good-quality, lean minced beef
  • 60g (or one average slice) bury black pudding, diced into small cubes
  • 30g cheddar cheese, chopped into small cubes
  • small handful of breadcrumbs (optional)
  • 1/2 a sweet red pepper, chopped into small pieces
  • 2 artisan seeded crusty rolls
  • green salad leaves, to garnish
  • a tablespoon of plain, organic humous
  • sea salt and freshly ground black pepper
  • mayonnaise, to serve

what to do:

1.  using your hands, work the minced beef so it forms (in Bradley’s words) a ‘beef paste.’ You just need to ensure all strands of the mince are combined, the more you ‘work it’, the better the burgers will stay together.

2. next, add the black pudding cubes to the minced beef, combining gently (keep some of the cubes whole, which will add texture to your beefy-burgs).

3. then, add the cheddar cheese cubes to the patty. Don’t worry if the cubes of cheese aren’t completely combined, as this will ensure little boulders of molten cheese remain inside the burger when cooking – essential gooey goodness.

4.  halve the mixture into two equal parts, and mold into a patty shape using your hands.

5.  coat the burgers in a light layer of breadcrumbs (from a packet is fine) – see picture below.

The burgers are lightly coated in breadcrumbs, to given them a nice char-grilled outside whilst cooking
The burgers are lightly coated in breadcrumbs, to give a nice char-grilled colour whilst cooking

6.  heat your BBQ or griddle pan to a high heat. Once heated, cook your burgers for 10-12 minutes, turning occasionally.

Cheese oozing from the char-grilled burgers on the BBQ
Cheese oozing from the char-grilled burgers on the BBQ

7.  leave the burgers to rest for 3 mins, whilst you prep the buns…

8.  half your crusty rolls and spread the bottom half with the humous, then top with the pieces of sweet red pepper.

Humous & sweet peppers on the buns, and Mr Vikki's King Naga conserve
Humous & sweet peppers on the artisan crusty rolls, and don’t forget Mr Vikki’s King Naga conserve!

9.  spread your mayonnaise on the top half of the bun, and top with green salad leaves – see picture below.

Brad's Beef & Black Pudding Burgers

10.  once your burgers have rested, assemble them between the rolls, and serve straight away, whilst the cheese is still gooey.

Brad's Beef & Black Pudding Burgers

Enjoy, scranners! -x-

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