By Iain Watts and Kim Reader
This ‘calorific’ festive feast crams and entire Christmas dinner, including a gravy-filled Yorkshire pudding, into a burger.
Merry meat-lovers will relish in sinking their teeth into a ‘juicy’ 9oz rump steak burger, 7oz of smoked turkey and a pig in blanket.
The Feast on a Beast burger is then topped with a beer-battered onion ring, cranberry sauce, gravy and a Yorkshire pudding all in a brioche bun.
Coming in at a whopping 1,500 calories, the gut-busting burger is not for the faint-hearted yet has proved so popular that it’s back for the fourth Christmas running at The Brass Pig in Southport, Merseyside.
Restaurant owner and chef Eddie Weights, who created the burger, said the Feast on a Beast is a great way to line your stomach before a night of Christmas boozing.
Eddie, 39, said: “The burger has definitely been popular which is why it’s back for it’s fourth Christmas.
“I think people like it because it’s not something you can get anywhere else. A Christmas dinner in a burger isn’t something you really see on other menus.
“It is quite the challenge for people to finish it but they always seem to manage. Usually if there’s anything left it’s just some bread.
“They must really enjoy it to be able to eat it all which is nice to see.
“I mix the rump steak with marrow so you get a nice juicy burger. The turkey is brined for 12 hours, smoked for four hours then finished off in the oven so that’s really juicy too.
“I make sure the gravy and the cranberry sauce are great. Everything is done from scratch. I even make my own barbecue rub which contains 14 different herbs and spices.
“It does take a lot of hard work but Christmas is all about good food and it’s great being able to serve that to people.
“I think the Feast on a Beast really helps people get in a festive mood. It’s definitely a good way to start off an evening before a Christmas night out of drinking. And you can dance it off.
“And if you don’t fancy something so calorific, we do a smaller version as well.”
Professionally trained cocktail bartender Eddie and his wife Katie Weights opened The Brass Pig five years ago and Eddie was meant to be front of house.
But after struggling to find a chef, Eddie decided to teach himself how to cook and now ‘loves’ running the kitchen.
Eddie said: “I have taught myself how to do all of this in the five years since the restaurant opened.
“It was tough to find someone so I decided I would learn how to do barbecue.
“Some people understand and some don’t that while it might not be fine dining or Italian, barbecue is a type of food in its own right.
“I smoke all the meats myself then they’re slow cooked. I make all the rubs and sauces and mayonnaise.
“I always want to make sure that the food is as authentic as possible. And I love it. It’s nice to have learnt so much.