Beef and Chorizo Burgers with Red Onion Marmalade
Mention the word pilgrimage and most people will think of Mecca, Graceland and far-flung monasteries. For our chef Patrick it’s all about the burger. For years he has wandered the world in search of the perfect recipe and though he has not reached his culinary nirvana just yet, he’s getting close. Combining the best quality mince with spicy chorizo, the trick to this burger is not to pack the meat too tightly.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Red Onion
1
Diced Chorizo
2
Balsamic Vinegar
(Contains Sulphites)
500
Beef Mince
3
Dried Oregano
4
Ketchup
(Contains Celery)
2
Baby Gem Lettuce
2
Avocado
3
Seville Orange & Honey Dressing
4
Brioche Bun
(Contains Egg, Cereals containing gluten, Soya, Milk)
Nutritional information
Utensils
Instructions
Peel and cut the red onion in half through the root and then slice it into very thin, half moon shapes. Chop the chorizo into smaller pieces.
To make the marmalade, heat a splash of olive oil on low heat in a non-stick frying pan. Add in your red onion with a pinch of salt and black pepper. After 10 mins add the balsamic vinegar. Leave it to cook slowly whilst you make the burgers. Turn your grill to its highest setting.
For the burgers, mix together the beef mince with a pinch of salt, the oregano, the chopped chorizo and the ketchup. Tip: If you have some flour at home, you can add a sprinkle to the mix to help bind the burger. Work the burger mixture thoroughly with your hands for a few mins.
Divide your mixture into equal portions and gently press each one into a burger shape (making one per person). Tip: Try not to compact the meat too much. Rub a light coating of olive oil on each burger before transferring them to a baking tray. Grill them on the top shelf nearest the grill for 4 mins on each side.
Shred the baby gem lettuce. To prepare the avocado, cut around the stone lengthways through the skin and flesh. Twist the cut halves of the avocado to separate. Lightly tap the knife into the stone to get a hold of it and twist the knife to remove it. Carefully cut a grid pattern in the avocado flesh without cutting through the skin (or your hand!) and use a spoon to scoop it out into a bowl.
In another bowl, mix together your baby gem lettuce, avocado and the dressing.
Cut each brioche bun through the middle so that you have your burger ‘baps’. Put these under your grill for about 1 minute on each side to lightly toast them but watch them carefully!
Place your burgers, topped with your red onion marmalade, into your buns and serve with salad on the side. Food of the gods!
