The idea for the recipe comes from a restaurant customer of ours based over in Liverpool, when we lasted visited they had just had a taster menu evening and the dish that got the best feedback was Chadwick’s Bury black pudding with a Bourbon BBQ sauce. I few days later I noticed a tweet from the same customer where they had taken the idea further and made it into a burger. I liked that idea, black pudding recipes always seem a bit old hat or a bit classical, using black pudding in a burger is fun, quick, on trend most importantly tastes great. Here’s my version of the recipe. Enjoy I know I did after I cooked it!!!
Get the grill on full, oven heating at 180°C and a griddle pan heating up.
Start by getting yourself a good quality Brioche burger bun. Out of all the major supermarkets ALDI do the best one. It’s amazing how many burger restaurants I’ve spoken to who make a bee line for ALDI if they run out of burger buns over weekend service.
Place 3 or 4 Onion rings in the oven. I’ve used breaded ones in the photo but I think battered ones are better. Follow the instructions on the packet but they usually take about 15 mins to cook. You’ll need two rings for each burger the spare ones are what like I to call chef’s treats i.e. eat them!!!
Now it’s time to make the Bourbon whiskey sauce. Take half an onion and mince it finely then place in a pan on medium heat with 4 cloves of chopped garlic, and 3 to 4 cups of bourbon whisky and allow to simmer for 10 minutes until the onion is translucent. Then mix in ½ a teaspoon of ground black pepper, ½ teaspoon of salt, 2 cups of ketchup, ¼ cups of tomato paste, ⅓ cup tomato paste, ⅓ cup cider vinegar, 2 tablespoons of liquid smoke, ¼ cup Worcestershire sauce, ½ cups brown sugar, ⅓ teaspoon hot pepper sauce. Bring to a boil then reduce the heat to medium/low and simmer for 20 minutes or until ready to use. Run through a strainer if a smooth sauce is preferred.
(SPEEDY OPTION – Buy a bottle of barbecue sauce, decant into a pan and place on a low heat, add a miniature bottle of Burbon then allow to simmer for 20 minutes, careful not to let the sauce catch on the bottom of the pan)
Cut your piece of Bury Black pudding in half and place half of it under the grill. It’ll take approximately 10 mins to cook.
Now it’s time to get the burger cooking. I like to use a 6oz burger, that’s the size you get in most restaurants and it tends to fill the bun perfectly. Quarter pounders (4oz) always seem a bit small particularly the ones from supermarkets which shrink dramatically in size when cooked. If you can’t find a 6oz burger make them yourself, it literally takes less than 5 mins to make a burger. I use a griddle pan to cook the burgers off so I get nice char marks. Make sure the pan is pre heated as hot as possible before placing the burger in it. Place the burger in the pan and cook for approximately 6 mins each side until the centre is piping hot. The best way to check the burger is done is with a temperature probe, it needs to be 75°C in the middle.
Once the burger is half way through cooking you can now add some streaky bacon to the pan. I used our black strap bacon but any streaky will do.
Once the burger is cooked add some Cheese on top, on this occasion I used cheddar but Gruyère or any other good melting cheese can be used. I then remove the bacon from the pan and place it under the grill to melt the cheese.
Now it’s time to construct the burger!! Add mustard to the base of the bun, two lettuce leaves, the burger and the two rashers of bacon.
Then add the black pudding, two onion rings and finally cover the top in the bourbon barbecue sauce.
Voila!! You now have yourself an absolutely delicious Bury Black Pudding And BBQ Bourbon Burger. Great served with fries or even sweet potato fries.