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Jack Black Ambassador, Chef Ollie, has created a bunch of amazing recipes for us so far and we're super excited about his latest one... The New York Fat Burger, which pairs perfectly with our latest season release, Wolves of Winter Oatmeal Stout.

Over to Chef Ollie...

"This one is inspired by JG Melon, in New York, and of course – the seasonal release, Wolves of Winter.  Super simple – It’s a cheeseburger with red onion and bacon and no sauce because it’s all about the flavour and the quality of the meat. I make mine on the braai, but you can do it on a hot skillet too.


800g grass fed minced beef (80% meat, 20% fat). Go to a butcher and ask them for this. I like a mix of chuck and brisket. I also like to throw in some dry-aged beef too.

4 brioche burger buns

4 tbsp butter, softened

4 slices of real cheddar cheese (not the processed stuff)

8 slices of bacon

1 large red onion, thinly sliced

4 pickles

Salt and pepper to taste

Heinz mustard and ketchup for serving


Preheat your braai to medium-high heat.

Divide the ground beef into 4 equal portions, approximately 200g each.

Gently shape each portion into a patty, ensuring they are slightly larger than the burger buns to allow for shrinkage during cooking.

Press your thumb into the center of each patty to create a slight indentation. This helps the patties cook evenly and prevents them from puffing up too much.

Lightly oil then season both sides of each patty generously with salt and cracked pepper.

Place the bacon slices on a cold pan and splash with a tsp of water. Place the pan onto a high heat and cook until they are crispy and golden brown, turning occasionally, to ensure even cooking. This should take about 5-7 minutes. Once cooked, transfer the bacon to a plate lined with paper towel to drain excess grease.

Butter your buns and place the buns, cut, upside down, on the braai grates and toast them until they are lightly golden and crisp, this should take about 1-2 minutes. Set aside for later.

Place the burger patties into the grid. Don’t lock the grid as this will squash the patties.

Grill the patties for about 5 minutes on the first side or until you see them bloody boiling to the surface.

When you turn the patties hold the grid closed, softly, and carefully turn it over. Open the grid and place a slice of cheese on each patty. When the cheese melts the patty should be ready, this will take about 3 minutes.

Once everything is cooked, it's time to assemble your burgers. Start by placing a burger patty in each bun. Top each patty with 2 slices of bacon. Serve each burger with a pile of sliced pickles and red onion on the side. 

Have a Heinz ketchup and Heinz mustard bottle on the side for a serving, at your discretion."

Wowzer, we're frothing to try this mouth-watering recipe and can't wait to share our latest batch of Wolves of Winter with you all. Order your limited-edition Wolves of Winter Oatmeal Stout HERE. Cheers & enjoy!

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