The Jingle Burger

The cook

1. 01

   Step 1GET THE FIRE SORTED

   Set up your kettle or kamado for indirect cooking at 110°C, with a small chunk of apple wood for gentle smoke. You’ll also need a temperature probe, a cast-iron skillet and a cloche or heatproof lid. For reliable crispy toppings while the burgers smoke, heat a kitchen oven to 200°C, or 180°C fan.

2. 02

   Step 2MAKE THE PATTIES

   Combine the turkey mince, diced smoked bacon, beaten egg, crushed crisps and black pepper. Mix just until everything holds together, rather than kneading it into a paste. Shape into four equal patties about 2 cm thick, slightly wider than the buns. Refrigerate for 20 minutes while you sort the slaw and weaves.

3. 03

   Step 3BUILD THE SLAW

   Finely shred or grate the sprouts and grate the carrots. Toss with the balsamic vinegar and South Carolina BBQ sauce, then refrigerate until needed. You want crunch with a mustardy kick, not a swimming pool of dressing.

4. 04

   Step 4WEAVE THE BACON

   For each weave, take four rashers of pancetta, gently stretch them and cut each in half crossways. Lay four pieces side by side on a foil-lined baking tray, then weave the other four over and under to make a tight square. Repeat to make four bun-sized weaves.

5. 05

   Step 5SMOKE THE BURGERS

   Lightly oil the cooking grate and place the chilled patties on the indirect side. Close the lid and smoke at 110°C until the centre of each burger reaches 75°C, usually 60–90 minutes depending on thickness and your BBQ. Start checking after 45 minutes. Probe from the side into the centre and trust the temperature, not the clock.

6. 06

   Step 6COOK THE CRISPY BITS

   About 30 minutes into the burger cook, put the pancetta weaves in the oven and the pigs in blankets on a separate tray. Allow 20–30 minutes for the weaves and 25–35 minutes for the pigs in blankets, checking any packet instructions. Turn the pigs halfway through and cook until their centres reach 75°C. The weaves should be browned and crisp; drain them on kitchen paper. Rest the pigs in blankets for 5 minutes and keep warm.

7. 07

   Step 7SEAR AND MELT

   When the burgers reach 75°C, transfer them to a clean tray. Heat the skillet over the direct side of the BBQ, adding a little fresh lit charcoal if needed. Wipe with the remaining oil and sear the burgers for 45–60 seconds on each side for a proper brown crust. Don’t press them down. Add the cheddar, cover with the cloche and give it about 1 minute to melt.

8. 08

   Step 8REST AND TOAST

   Rest the finished burgers on a warm plate for 5 minutes, loosely covered without trapping lots of steam. Meanwhile, toast the cut sides of the brioche buns in the skillet or briefly over the coals. Watch them closely: brioche goes from golden to charcoal surprisingly quickly.

9. 09

   Step 9BUILD THE JINGLE BURGER

   Give the slaw a toss and lift out a generous portion for each bun base, leaving excess dressing behind. Add a cheesy burger, a crispy pancetta weave and cranberry sauce, then the bun lid. Thread a pig in blanket and a pickle onto each wooden skewer and push through the stack to secure. Serve straight away with any extra slaw alongside. Remove the skewer before getting stuck in.