Spanish Style Pork Burger
smokey, spicy, sweet and utterly delicious!
Servings 4 people
Calories 722kcal
Equipment
- Chef Knives
- Chopping board
- mini food processor or whisk & bowl
- mixing bowl
- BBQ/grill pan
- weighing/measuring utensils
Ingredients
- 450 g pork mince
- 150 g fresh chorizo
- salt
- oil
- 4 burger buns
- lettuce
- manchego cheese
- piquillo peppers
Paprika Aioli
- 1 tbsp smoked paprika
- 1 clove garlic
- 1 tbsp lime juice
- 100 ml oil
- 2 egg yolks
- 1 tsp Dijon mustard
- 1 tsp maple syrup/honey
Instructions
Aioli
- Combine egg, mustard, salt, garlic, paprika and lime juice together in a small food processor or mixing bowl. Blend/whisk to bring together
- Gradually add oil and blend/whisk to combine
- Add a splash of maple syrup/honey and combine
- Store in the fridge until ready to use
Burgers
- Combine pork mince, fresh chorizo and a touch of salt together
- Form in 4 x 150g patties
- Grill the burgers on your BBQ @ 200c+ for 2 minutes per side
- Add thin slices of Manchego cheese and allow to melt
- Allow the burgers to rest for 2 minutes before serving
- Toast your buns!
- Serve the burger with lettuce, piquillo pepper & smoked paprika aioli
Notes
Tips/Tricks
- form your patties to be slightly larger than your bun as they will shrink a little when cooking
- when adding patties to the grill press down on them gently so they don’t shrink too much
- ALWAYS rest your meat before serving
- aioli will keep for up to 3 days in the fridge
- you can make smoked paprika mayo by combining mayo and paprika with a little splash of lime too
Nutrition
Calories: 722kcal | Carbohydrates: 23g | Protein: 28g | Fat: 57g | Saturated Fat: 15g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 27g | Trans Fat: 0.1g | Cholesterol: 205mg | Sodium: 295mg | Potassium: 435mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1204IU | Vitamin C: 10mg | Calcium: 104mg | Iron: 4mg