Now you make think that outdoor cooking is a summer thing, dragging the barbecue out of the garage, chilling the beers and inviting all the neighbours round and there is nothing wrong with that. But there is more to outdoor eating than that and our range includes some great compact outdoor cooking items that are practical to use in the great outdoors or in the back yard all year long.
We decided to come up with a totally new recipe on this occasion and we have yet to see it published anywhere else, so wanted to share it with you here. These are inspired by the flavours of Italian salamis, perked up with the aniseedy waft of fennel seeds and warmed with paprika. These have been served up on one of our baking and serving trays
Unfortunately rain stopped play on the day these were created, so the photos are taken using the griddle plate on the indoor hob, rather than over fire on its chapa legs, but you get the idea..... and you also get to see how versatile the chapa griddle is.
500g belly pork, ask your butcher to mince it for you
250g smoked streaky bacon
7 fennel flower heads or 1 dessertspoon fennel seeds
1 tablespoon fresh marjoram
1 tablespoon smoked paprika
Finely chop the bacon, the fennel flowers (if using) and the marjoram.
Mix all the ingredients together in a large mixing bowl - start with a wooden spoon, but then get in there with your hands, it's the best way to bring the mixture together.
Shape in to 6 equal sized burgers and set aside while you heat your barbecue, outdoor hob, chapa, griddle plate or frying pan
As soon as the cooking surface is hot, slide in your burgers. You shouldn't need any oil, as there is a fair amount of fat in the pork and bacon. This is not only great for cooking, but adds flavour and juiciness to your burger.
Cook for 6 minutes on each side - do NOT be tempted to keep prodding and turning them, they will end up sticking and/or falling apart, let the heat do the work.
Serve in ciabatta rolls with a tart apple sauce for a Britalian fusion burger.