The Jingle Burger
The ultimate festive burger for BBQ fanatics to try this christmas. TV BBQ chef, podcast host and Kamado Joe marketeer, Ben Forte reveals…The Jingle Burger.
Renowned for his love of a good burger, Forte’s festive treat, the Jingle Burger, comprises a turkey & smoky bacon burger with a brussels sprout slaw, oak-smoked cheddar, pancetta weave, and cranberry sauce, topped with a pickle and pigs in blankets. This is one burger that has to be tried this festive season.
Ingredients
BURGER INGREDIENTS
500g turkey thigh mince
4 rashers of smoked bacon (finely diced)
1 egg
Bacon flavour crisps (I used popcorn crisps as they are gluten free) (crushed)
BRUSSELS SLAW
250g brussels sprouts
2 carrots
1 tbsp balsamic vinegar
4 tbsp South Carolina BBQ sauce
OTHER BITS
Oak-smoked cheddar
16 rashers of pancetta/streaky bacon
Cranberry sauce
Pigs in blankets
Pickles
Brioche buns
4 wooden skewers
Method
1. Make your burgers by combining all the burger ingredients together then shape them into burgers using yours hand or a burger press
2. Finely grate the sprouts and carrots then combine in a bowl and add the vinegar and South Carolina BBQ Sauce
3. Now you need to create some bacon weaves. For mine, I use 4 rashers of pancetta cut in half and stretched out for each weave. This makes them the perfect size for the burger
4. Now smoke your burgers in your BBQ at around 225°F until they reach an internal temperature of 165°F.
5. Put your bacon weaves onto some foil and put them in the BBQ until they are nice and crispy and cook your pigs in blankets
6. Bring off the burgers and put them onto a hot skillet and cook for a few minutes each side, then add your cheese to the top and cover with a closh for about 1 minute to melt the cheese
TIME TO BUILD YOUR BURGER…
1. Layout the base of the bun.
2. Put on the sprout slaw
3. Next add the burger
4. Then the bacon weave
5. Now the cranberry sauce.
6. Finally push a wooden skewer through the pig in blanket and a pickle and then straight through the burger.
More Recipes Ideas from Ben Forte
Method
1. Make your burgers by combining all the burger ingredients together then shape them into burgers using yours hand or a burger press
2. Finely grate the sprouts and carrots then combine in a bowl and add the vinegar and South Carolina BBQ Sauce
3. Now you need to create some bacon weaves. For mine, I use 4 rashers of pancetta cut in half and stretched out for each weave. This makes them the perfect size for the burger
4. Now smoke your burgers in your BBQ at around 225°F until they reach an internal temperature of 165°F.
5. Put your bacon weaves onto some foil and put them in the BBQ until they are nice and crispy and cook your pigs in blankets
6. Bring off the burgers and put them onto a hot skillet and cook for a few minutes each side, then add your cheese to the top and cover with a closh for about 1 minute to melt the cheese
TIME TO BUILD YOUR BURGER…
1. Layout the base of the bun.
2. Put on the sprout slaw
3. Next add the burger
4. Then the bacon weave
5. Now the cranberry sauce.
6. Finally push a wooden skewer through the pig in blanket and a pickle and then straight through the burger.
