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 with shop bought or homemade brioche burger buns! How about sweet potato wedges, chunky oven chips or dirty fries on the side!?!
Tips
- Additional toppings - with the Spanish flavourings in the burger, we enjoy 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 burgers and toppings in the photo it's:
- 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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How to make these Pork and Chorizo Burgers
Ingredients
- 5 tsp olive oil, plus extra for toasting the buns
- 10g butter
- 160g onions, finely chopped
- 500g pork mince
- 130g cooking chorizo, skinned and finely chopped
- 1 clove garlic, crushed
- 1 tsp ground cumin
- 1 tsp sweet smoked paprika
- salt and freshly ground black pepper
- 4 buns, we like brioche burger buns - either shop bought or give our recipe a try!
- additional toppings and sauces (optional - see Tips)
- sweet potato wedges, chunky oven chips or dirty fries on the side 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 Tips).
- Enjoy sweet potato wedges, chunky oven chips or dirty fries on the side, if you like!!
Serving suggestions
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Pork and Chorizo Burger
Full of Spanish flavours...how about sweet potato wedges, chunky oven chips or dirty fries on the side!?!
Equipment
Ingredients
- 5 tsp olive oil plus extra for toasting the buns
- 10 g (0.4 oz) butter
- 160 g (5.6 oz) onions finely chopped
- 500 g (1.1 lb) pork mince
- 130 g (4.6 oz) cooking chorizo skinned and finely chopped
- 1 clove garlic crushed
- 1 tsp ground cumin
- 1 tsp sweet smoked paprika
- salt and freshly ground black pepper
- 4 buns we like brioche burger buns - either shop bought or give our recipe a try!
- additional toppings and sauces (optional - see Notes)
- sweet potato wedges, 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 sweet potato wedges, chunky oven chips or dirty fries on the side, if you like!!
Notes
- Additional toppings - with the Spanish flavourings in the burger, we enjoy 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 burgers and toppings in the photo it's:
- 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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Nutrition
Calories: 824kcal | Carbohydrates: 43g | Protein: 34g | Fat: 57g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 262mg | Sodium: 483mg | Potassium: 441mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1208IU | Vitamin C: 10mg | Calcium: 89mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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