Smoky pork & chorizo burgers

Paul Ainsworth
·3-min read
Smoky pork & chorizo burgers
Make extra salsa to serve with another dish later in the week - Lauren McClean

I’ve chosen pork and chorizo for this burger, with a spicy red pepper salsa, layered up in a classic toasted brioche bun. The salsa makes enough for this recipe, but you could double it and have it on roast chicken another night of the week – it will keep in a jar in the fridge for 2-3 days.

Overview

Prep time

10 mins

Cook time

35 mins

Serves

4

Ingredients

  • vegetable oil, for frying and brushing

  • 1 small onion, diced

  • 500g pork mince (shoulder is ideal)

  • 150g chorizo sausage, skin removed, finely diced

  • 1 tsp thyme leaves

  • 1 tsp hot smoked paprika

  • 2 garlic cloves, grated

  • ½ tsp ground cumin

  • ½ tsp ground coriander

  • 1 tbsp flat-leaf parsley, chopped

  • ½ tsp bicarbonate of soda

  • 4 slices of Manchego or other cheese

For the red pepper salsa

  • 4 tbsp olive oil

  • 3 tomatoes, diced

  • 1 garlic clove

  • ½ tsp hot smoked paprika

  • 3 red peppers from a jar, chopped

  • 50g toasted almonds, finely chopped

  • juice and finely grated zest of 1 lemon

  • 1 tbsp flat-leaf parsley, chopped

To serve

  • 4 brioche buns, halved

  • 4 tbsp mayonnaise (optional)

  • handful of rocket leaves

Method

Step 1

Heat the splash of vegetable oil in a large frying pan, add the onion and fry for 8-10 minutes until golden. Leave to cool.

Step 2

Place the pork, chorizo, cooled fried onion, thyme, smoked paprika, garlic, cumin, coriander, parsley and bicarbonate of soda into a bowl. Season with ½ tsp each of salt and pepper and mix with your hands until combined.

Step 3

Divide the mixture equally into four, then shape into patties. Place the burgers on a baking tray or on a plate and chill in the fridge for 30 minutes.

Step 4

Meanwhile, make the salsa. Heat the olive oil in a small saucepan over a medium-low heat. Add the tomatoes and cook for 3 minutes, until softened and starting to break down. Add the garlic and smoked paprika, stir and cook for another 1 minute.

Step 5

Carefully tip the hot oil mix into a bowl and add the red peppers, almonds, lemon juice and zest and parsley. Season and stir until combined. Set aside to cool.

Step 6

Brush the burgers with a little oil and cook in a hot frying pan over a medium heat for 4 minutes, until charred on one side (increase the cooking time to 4-5 minutes for well done).

Step 7

Turn the burgers and top each one with a slice of cheese. Cook on the other side for 3-4 minutes, until each burger is cooked through and the cheese is melted.

Step 8

During the last minute of cooking time, toast your brioche buns.

Step 9

To assemble, spread the bottom half of each burger bun with a spoonful of mayonnaise (if using) and place a burger on top. Add a few rocket leaves and a good spoonful of salsa, then top with the other half of the bun.

Recipe by Tom Kerridge. [Credit] Extract taken from Miracle Mince by Hospitality Action (Jon Croft Editions, £20 Hardback) Photography © Lauren McClean

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