Recipe: Netflix & SEDGWICK’S

If I had to tell you about the last time I enjoyed Sedgwick’s Old Brown Sherry I don’t think you’d be able to look at me the same way. Let’s just say that it was at a music festival (why do these things always happen at festivals) and myself and a friend were battling it out on the banks of a river being filmed whilst gyrating to “Turn Down for what” there may possibly, maybe, be a video on YouTube-or not.

That being said, what better way to reminisce over the good old (brown sherry) days than a simple burger with friends, some Sedgwicks by the fire and a fat binge session of Game of Thrones, here’s what you’ll need;

The Sedgwick’s burger

Serves 8

For the patties

750g beef mince

200g chorizo sausage, finely chopped

10ml smoked paprika

5ml salt and freshly ground black pepper

60ml olive oil

For the Sedgwick’s caramelized onions

60g butter

5 onions, thickly sliced

2.5mg brown sugar

80ml Sedgwick’s Old Brown

For the Sedgwick’s candied bacon

125ml Sedgwick’s Old Brown

60mg brown sugar

250g streaky bacon

1. Combine the beef mince, chorizo and smoked paprika. Season everything with the salt and freshly ground black pepper. Place the mixture in the fridge for 30 minutes.
2. In the meantime start with the onions: heat the butter in a large frying pan over medium-low heat. Add the onions and fry them until they start to caramelize. Season them with salt and freshly ground black pepper. Add the brown sugar and caramelize them for another 5 minutes.
3. Add the Sedgwick’s Old Brown and reduce until the onions becomes sticky. Set the onions aside.
4. For the bacon, preheat the oven to 180°C. Soak the bacon in the Sedgwick’s Old Brown for 30 minutes. Line the bacon on a baking tray, sprinkle the brown sugar over it and bake it in the oven. After 10 minutes, turn the bacon over and return it to the oven for another 5-10 minutes or until it’s caramelized and crispy.
5. For the patties, heat a griddle pan over medium-high heat. Shape the mince into tennis-size balls. Rub each mince ball with the olive oil and grill them for 8 minutes on each side or until it’s done to your liking.
6. Serve the patties on toasted brioche buns with the bacon and onions on top.

Follow the Sedgewicks on Twitter at @SedgwicksOB #sharethewarmth | Facebook at Sedgwick’s Old Brown or on Instagram at Sedgwicksoldbrown

Photography: Charles Russell Words: Llewellyn Lambert Food Styling: Vickie De Beer -Rooi Rose Food Editor.