Mention the word pilgrimage and most people will think of Mecca, Graceland and far flung monasteries. For 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.
Baby Gem Lettuce
Seville Orange & Honey Dressing
Brioche Bun(ContainsEgg, Gluten, Soya, Milk)
Peel and cut the red onion in half through the root and then slice into very thin, half moon shaped slices. Chop the chorizo into small pieces.
Heat 1 tbsp of olive oil on low heat in a non-stick saucepan. Add in the red onion with a pinch of salt and black pepper. After 10 mins add the balsamic vinegar. Continue slow cooking whilst you make the burgers.
For the burgers mix together the beef mince with ¼ tsp of salt. Add in the oregano, the chopped chorizo and the ketchup. Tip: If you have some flour at home, you can add 2 tsp to the mix to help bind the burger. Work the mixture really thoroughly with your hands for a few mins.
Pre-heat your grill to high. Divide the mixture into two portions and gently press each one into a burger shape. 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 into a bowl.
In a bowl mix together the baby gem lettuce, the avocado and the seville orange & honey dressing.
Cut each brioche bun through the middle so that you have two burger ‘baps’. Put these under your grill for about a minute on each side to lightly toast them but watch them carefully!
Serve your burgers with your side salad and top with your red onion marmalade. Food of the gods!