Pork and chorizo burgers
One of our favourite summer burger recipes, Marcus Wareing spices up his pork mince burger with smoky paprika and chorizo, then tops it with sriracha mayo and oozy melted cheese. Perfection!
Ingredients
For the meat patties
- 1 onion, finely chopped
- 1 tbsp olive oil
- 100g/3½oz cooking chorizo
- 300²µ/10½´Ç³ú pork mince
- 2 tbsp tomato ketchup
- 1 tbsp Worcestershire sauce
- ½ tsp sweet smoked paprika
- 2 tbsp coriander leaves, chopped
- 2 free-range eggs
- 6 water biscuits, finely crushed
- ½ tsp table salt
- salt and freshly ground black pepper
For the spiced mayonnaise
- 6 tbsp mayonnaise
- 1 red chilli, finely chopped
- 2 tsp sriracha sauce (hot chilli sauce)
- 8 pickled gherkins, finely chopped
To serve
Method
Fry the onion in a drizzle of olive oil, with a pinch of salt and pepper, until softened. Set aside to cool.
To make the patties, remove the skin from the chorizo and finely dice or crumble the meat (blitz it in a small food processor if you have one to hand). Put in a bowl and combine with the remaining patty ingredients, including the cooled, cooked onions.
Shape the mixture into four patties. Place on a plate in the fridge, covered, for at least 2 hours (you can make them up to 24 hours ahead, if you wish).
Meanwhile, mix the mayonnaise in a bowl with the chilli, sriracha and gherkins. Set aside.
Preheat the oven to 200C/180C Fan/Gas 6.
Heat a little oil in a large frying pan over medium-high heat. When hot, add the patties and fry them for 2½–3½ minutes on each side until dark brown, then transfer to a roasting tray.
Cook in the preheated oven for 10–15 minutes, or until the juices run clear. Place a slice of cheddar cheese on top of each burger for a final 5 minutes.
To serve, halve and toast the bread buns and spread the mayonnaise on the inside of the top and bottom of each one. Sandwich them together with rocket and a patty in each.
