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THE PIG’s sizzling BBQ burger

BBQ season is upon us and we have just the recipe (with up to 63% off perfectly paired wines) to get the party started, courtesy of Muddy favourites THE PIG and Naked Wines.


Burgers are not something we have on our main menu at the hotels, but when it came to our Smoked & 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.

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…




  • Rapeseed or olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon dried mixed herbs
  • ½ teaspoon chilli flakes (optional)
  • 500g minced beef (the higher the fat content, the better)
  • 1 egg
  • 50g butter
  • 4 sprigs of thyme
  • salt and pepper


Put a teaspoon of oil in a pan over medium heat, add the onion with a pinch of salt and fry until caramelised.

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.

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.)

Now shape the burgers. You want each patty to be about 225g (8oz). They should be around 2.5cm (1 inch) thick.

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.

Turn the heat right down, cover with a lid and allow to cook for a further 10 minutes.

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.



  • 175g tomato purée
  • 115g liquid glucose
  • 100ml white wine vinegar
  • 1 tablespoon Dorsetshire sauce (or Worcestershire sauce if you can’t find our local variant)
  • 4 tablespoons water
  • 1 tablespoon caster sugar
  • 1 teaspoon salt
  • ¼ teaspoon onion powder
  • a pinch of garlic powder


Put all the ingredients in a heavy-based saucepan.

Bring to a gentle simmer and cook for 40 minutes or until the right ketchup consistency is reached.

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.

Using a funnel, pour into a sterilised bottle or jar. It’ll keep in the refrigerator for up to a month.

Suggested wine pairings

Juicy’s Assemblage 2019
£10.99 from Naked Wines or £6.25 for Muddy readers

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 ‘Juicy’ 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.

Available in our exclusive Muddy Luxe Case of 12 bottles for £75 (RRP £202.38), all matched perfectly with a recipe from our Dining at Home series.

La Orphica Monastrell 2019
£7.99 from Naked Wines or £4.17 for Muddy readers

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 – all the right adjectives.

Available in our exclusive Muddy Mixed Case of 12 bottles for £50 (RRP £140.88), all matched perfectly with a recipe from our Dining at Home series.

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