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Smoky chorizo burger

Smoky chorizo burger

This classic, king of all takeaways takes a trip to Spain.

  • Serves 4
  • More than 45 minutes
  • Pair with Merlot

INGREDIENTS

  • Patties:
  • 400g beef mince
  • 400g pork mince
  • 1 cup (120g) chorizo, finely chopped
  • 2 tsp (10ml) smoked paprika
  • 1 onion, finely chopped
  • 1 cup (20g) fresh parsley
  • 1 cup (20g) fresh coriander, chopped
  • 1 Tbsp (15ml) ground coriander
  • 1 Tbsp (15ml) Worcestershire sauce
  • ½ tsp (3ml) salt
  • ½ tsp (3ml) ground cloves
  • Milled pepper, to taste

  • Chargrilled red-pepper relish
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 large red pepper
  • ½ can (200g) tomatoes, chopped
  • ¼ cup (60ml) vinegar
  • ¼ cup (60ml) brown sugar
  • Salt and milled pepper


  • For assembling:
  • Olive oil, for frying
  • 4 slices cheese (optional)
  • 4 burger buns
  • Baby gem lettuce
  • 2 red onions, sliced
  • 1 chorizo, sliced

METHOD

  1. Combine patty ingredients.
  2. Divide into four balls and shape into 2cm-thick patties.
  3. Heat oil in a pan and fry patties for 3 minutes on each side.
  4. Place cheese (if using) on top.
  5. To make red-pepper relish, fry onions and garlic until soft.
  6. Chargrill peppers, peel, remove seeds and dice.
  7. Combine onions, peppers, tomatoes, vinegar and sugar in a small pot.
  8. Simmer for 5-10 minutes and season.
  9. Cut buns in half and top with relish, lettuce, patties, gherkins and onions.
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