Smoky pork & chorizo burgers
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