This recipe is great for warm Summer days (when we’re lucky enough to get them in Glasgow!). The pork is slightly lighter than beef and the sweet chilli sauce, chorizo and red onion really lift the flavour.
Enjoy this one outside, with an ice cold bottle of beer, cider or your favourite soft drink.
400g of pork mince
100g chorizo sausage, finely diced (skin removed)
3 tbsp sweet chilli sauce
1 tsp dried coriander
3 tbsp breadcrumbs
1 onion, grated
1 red onion, finely sliced
1 beef tomato, sliced
Applewood cheese, sliced (as much as you like)
Burger buns (we used the ‘Ultimate’ brioche buns store-bought from M&S due to time constraints, but you can also make your own. Please refer to the Halloween burger recipe HERE for a step by step on how to make our buns!)
(Makes 4 burgers)
*** BEFORE YOU START, PRE-HEAT THE OVEN. YOU’LL NEED IT AT THE END ***
Slice each bun in half and place them face down on a dry frying pan, over a medium heat (as pictured below) until they are lightly toasted. Be careful, as these will toast quickly! Remove and set aside
Mix together the pork mince, chorizo, onion (not the red onion), garlic, sweet chilli sauce, coriander, breadcrumbs and egg with your hands. Season with salt and pepper and then shape and form into 4 patties.
Once prepared, fry the burgers in some oil for roughly 5-6 minutes on each side over a medium heat (or until done).
Build the burgers:
Layer the burgers as follows: bottom half of bun, lettuce, patty, applewood cheese, tomato, red onion, top half of bun. Spread a little more sweet chilli sauce on the top half of the bun before you place it on.
Once you’ve done this, lightly wrap the burgers in tin foil and place them on the bottom shelf of the oven for around 5 minutes. This will heat the entire burger a little more and further melt the cheese, meat, sauce and toppings all together for a great look and finish.
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