This recipe for a pork and chorizo burger was inspired by the Spanish flavourings in the meatballs in our chorizo meatball and feta traybake recipe. David and I both love Spanish food...I think you can probably tell from the amount of recipes that have chorizo in them!!
The end result is a pork and chorizo burger that is full of flavour...enjoy it with homemade brioche burger buns! As noted at the last step in the instructions, we had oven cooked sweet potato fries, seasoned with smoked paprika...they were delicious too. Simply follow the instructions in our chunky oven chips recipe, with a slight tweak. There's no need to carry out step 3 - they don't need blanched before going in the oven.
Tips
- Additional toppings – with the Spanish flavourings in the burger, we decided to have slices of tomato, salad leaves, manchego cheese and mayonnaise. However, the choice of toppings and sauces are entirely your personal choice…enjoy trying different combinations!
- Assembly – I’ve written this tip as I’ve found on previous occasions when assembling the toppings that they topple over! So, for assembling the burger and toppings in the photo it was:
- salad leaves then slices of tomato on the bottom of the bun
- place the burger on top of the slices of tomato
- then top the burger with the slices of cheese
- put the mayonnaise on the bun lid and then place on the top…and enjoy with sides of your choice!
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Ingredients
- 500g pork mince
- 260g cooking chorizo, skinned and finely chopped
- 1 clove garlic, crushed
- 160g onions, finely chopped
- 1 tsp ground cumin
- 1 tsp sweet smoked paprika
- 5 tsp olive oil, plus extra for toasting the buns
- 10g butter
- 4 buns, we like brioche burger buns – either shop bought or give our recipe a try!
- additional toppings and sauces, optional - see Tips
- chunky oven chips or dirty fries on the side (optional)
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Instructions
- Heat 2 tsp of the olive oil and the butter in a frying pan over a medium heat, add the chopped onion and sauté for 4 minutes, stirring frequently. Remove from the heat and set aside in a large bowl to cool.
- Once the onion is cooled, add the pork mince, chopped chorizo, garlic, ground cumin and sweet smoked paprika to the bowl. Mix well so that everything is evenly combined.
- Divide the mixture to form 4 burgers. Place the burgers on a plate and refrigerate until you’re ready to cook them. Remove them from the fridge at least 30 minutes before you’re ready to cook.
- When you’re ready to cook, heat a large frying pan or grill pan (we use our Le Creuset grill pan) over a high heat. If you like your buns toasted, drizzle each half with some olive oil and place face down in the hot pan and let them toast to your liking – make sure they don’t burn. Remove and set aside while you cook the burgers.
- Now to cook the burgers - heat 3 tsp of the olive oil in the pan and turn the heat down to medium. Season each side of the burgers with salt and freshly ground black pepper and then place them in the pan and cook them for 3.5 minutes on each side.
- Finally, assemble your burger with any additional toppings and/or sauces (see Tips).
- Enjoy chunky oven chips or dirty frieson the side!! We made oven cooked sweet potato fries seasoned with smoked paprika - follow the instructions within the chunky oven chips recipe, however, there's no need to carry out step 3 - they don't need blanched before going in the oven...they were yum!
Pork and Chorizo Burger
Ingredients
- 500g pork mince
- 260g cooking chorizo skinned and finely chopped
- 1 clove garlic crushed
- 160g onions finely chopped
- 1 tsp ground cumin
- 1 tsp sweet smoked paprika
- 5 tsp olive oil plus extra for toasting the buns
- 10g butter
- 4 buns we like brioche burger buns – either shop bought or give our recipe a try!
- additional toppings and sauces optional - see Notes
- chunky oven chips or dirty fries on the side optional
Instructions
- Heat 2 tsp of the olive oil and the butter in a frying pan over a medium heat, add the chopped onion and sauté for 4 minutes, stirring frequently. Remove from the heat and set aside in a large bowl to cool.
- Once the onion is cooled, add the pork mince, chopped chorizo, garlic, ground cumin and sweet smoked paprika to the bowl. Mix well so that everything is evenly combined.
- Divide the mixture to form 4 burgers. Place the burgers on a plate and refrigerate until you’re ready to cook them. Remove them from the fridge at least 30 minutes before you’re ready to cook.
- When you’re ready to cook, heat a large frying pan or grill pan (we use our Le Creuset grill pan) over a high heat. If you like your buns toasted, drizzle each half with some olive oil and place face down in the hot pan and let them toast to your liking – make sure they don’t burn. Remove and set aside while you cook the burgers.
- Now to cook the burgers - heat 3 tsp of the olive oil in the pan and turn the heat down to medium. Season each side of the burgers with salt and freshly ground black pepper and then place them in the pan and cook them for 3.5 minutes on each side.
- Finally, assemble your burger with any additional toppings and/or sauces (see Notes).
- Enjoy chunky oven chips or dirty fries on the side!! We made oven cooked sweet potato fries seasoned with smoked paprika - follow the instructions within the chunky oven chips recipe, however, there's no need to carry out step 3 - they don't need blanched before going in the oven...they were yum!
Notes
- Additional toppings – with the Spanish flavourings in the burger, we decided to have slices of tomato, salad leaves, manchego cheese and mayonnaise. However, the choice of toppings and sauces are entirely your personal choice…enjoy trying different combinations!
- Assembly – I’ve written this tip as I’ve found on previous occasions when assembling the toppings that they topple over! So, for assembling the burger and toppings in the photo it was:
- salad leaves then slices of tomato on the bottom of the bun
- place the burger on top of the slices of tomato
- then top the burger with the slices of cheese
- put the mayonnaise on the bun lid and then place on the top…and enjoy with sides of your choice!
You might also like to try:
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