Muddy Stilettos


<p class="has-text-color has-cyan-bluish-gray-color" style="text-align:center">DINING AT HOME IN PARTNERSHIP WITH </p>



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<p>Burgers are not something we have on our main menu at the hotels, but when it came to our Smoked &amp; Uncut festivals, we knew we had to step up to the burger plate! And here it is – quite possibly the best burger you’ll eat all summer. We cook ours on a barbecue, but these are just as tasty pan-fried.</p>



<p>Garnish however you want, with cheese, bacon, avocado, gherkins or tomatoes. As for our homemade ketchup recipe, we think it’s even better than the one made by you-know-who…</p>



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<p><strong>THE BURGER </strong></p>



<div class="wp-block-muddy-blocks-recipes article__recipe__wrapper"><div class="article__recipe__ingredients"><h3>Ingredients</h3><ul class="gutenberg__ingredients"><li>Rapeseed or olive oil</li><li>1 onion, finely chopped</li><li>2 garlic cloves, crushed</li><li>1 teaspoon dried mixed herbs</li><li>½ teaspoon chilli flakes (optional)</li><li>500g minced beef (the higher the fat content, the better)</li><li>1 egg</li><li>50g butter</li><li>4 sprigs of thyme</li><li>salt and pepper </li></ul></div><div class="article__recipe__method"><h3>Method</h3><span class="gutenberg__method"><p>Put a teaspoon of oil in a pan over medium heat, add the onion with a pinch of salt and fry until caramelised.</p><p>Add 1 garlic clove, the herbs and chilli (if using). Fry for 1–2 minutes. Set to one side in a bowl and allow to cool completely.</p><p>Mix the mince into the onion, garlic and herbs, then add the egg to bind it all together. We like to fry up a small patty at this point to check the seasoning and adjust it if needed. (And who doesn’t like a mini-burger? But of course, it’s definitely more about the seasoning.)</p><p>Now shape the burgers. You want each patty to be about 225g (8oz). They should be around 2.5cm (1 inch) thick.</p><p>Pan-fry the patties in a teaspoon of oil, in a non-stick pan. Cook for 5 minutes on each side to colour, then add the butter, thyme and remaining garlic clove to the pan.</p><p>Turn the heat right down, cover with a lid and allow to cook for a further 10 minutes.</p><p>Take the burgers out of the pan and let them rest for 5 minutes. Add whatever you like on top: cheese and bacon usually works for us. </p></span></div></div>



<p><strong>THE KETCHUP</strong></p>



<div class="wp-block-muddy-blocks-recipes article__recipe__wrapper"><div class="article__recipe__ingredients"><h3>Ingredients</h3><ul class="gutenberg__ingredients"><li>175g tomato purée</li><li>115g liquid glucose</li><li>100ml white wine vinegar</li><li>1 tablespoon Dorsetshire sauce (or Worcestershire sauce if you can’t find our local variant)</li><li>4 tablespoons water</li><li>1 tablespoon caster sugar</li><li>1 teaspoon salt</li><li>¼ teaspoon onion powder</li><li>a pinch of garlic powder </li></ul></div><div class="article__recipe__method"><h3>Method</h3><span class="gutenberg__method"><p>Put all the ingredients in a heavy-based saucepan.</p><p>Bring to a gentle simmer and cook for 40 minutes or until the right ketchup consistency is reached.</p><p>When you think the ketchup is ready, test it by placing a teaspoonful on a chilled plate. It should set within 2 minutes. If it’s still too runny, simmer a little longer until reduced to a thick sauce.</p><p>Using a funnel, pour into a sterilised bottle or jar. It’ll keep in the refrigerator for up to a month. </p><p><em><a rel="noreferrer noopener" href="https://www.thepighotel.com" target="_blank">thepighotel.com</a></em></p></span></div></div>



<div class="wp-block-muddy-blocks-wine wine-block"><h4>Suggested wine pairings</h4><div class="wine-block__shading">
<div class="wp-block-muddy-blocks-wine-sub wine-block__wine"><div class="wine-block__img"><img decoding="async" class="ig__image" src="https://muddystilettos.co.uk/wp-content/uploads/2021/05/Juicys-Assemblage-2017.jpg" alt=""/></div><div class="wine-block__text"><p><strong class="wine-block__text__title">Juicy&#8217;s Assemblage 2019</strong><br/><span class="wine-block__price"><span class="wine-block__price__span">£10.99 from Naked Wines or £6.25 for Muddy readers </span></span></p><span class="wine-block__text__body"><p>Aussies know how to BBQ and they happen to know a thing or two about good vino too. Case in point this bottle (with wicked-cool branding) produced by Peter &#8216;Juicy&#8217; Gajewski who has over 40 years in the winemaking business. Pork burgers straight off a sizzling grill will set off the fruitiness of this shiraz with a big personality.</p><p></p><p>Available in our exclusive <a rel="noreferrer noopener" href="https://www.nakedwines.com/muddy" target="_blank">Muddy <strong>Luxe </strong>Case</a> of 12 bottles for £75 (RRP £202.38), all matched perfectly with a recipe from our <a href="https://muddystilettos.co.uk/dining-at-home/">Dining at Home</a> series.</p></span></div></div>



<div class="wp-block-muddy-blocks-wine-sub wine-block__wine"><div class="wine-block__img"><img decoding="async" class="ig__image" src="https://muddystilettos.co.uk/wp-content/uploads/2021/05/La-Orphica-Monastrell-2019.jpg" alt=""/></div><div class="wine-block__text"><p><strong class="wine-block__text__title">La Orphica Monastrell 2019</strong><br/><span class="wine-block__price"><span class="wine-block__price__span">£7.99 from Naked Wines or £4.17 for Muddy readers</span></span></p><span class="wine-block__text__body"><p><span style="font-size: 1.09375rem;"></span></p><p>With Angel support from Naked Wines, producer David Tofterup transitioned from large-scale wine production to boutique style wines like this Spanish beauty that will compliment this meaty burger perfectly. Mellow, juicy, velvety &#8211; all the right adjectives. </p><p></p><p>Available in our exclusive <a rel="noreferrer noopener" href="https://www.nakedwines.com/muddy" target="_blank">Muddy <strong>Mixed</strong> Case</a> of 12 bottles for £50 (RRP £140.88), all matched perfectly with a recipe from our <a href="https://muddystilettos.co.uk/dining-at-home/">Dining at Home</a> series.</p></span></div></div>
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THE PIG’s sizzling BBQ burger

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