Not all burgers are made equal, and this one will not disappoint. I can talk it up this much because I didn’t make it, and if there’s one thing that gives food a certain ‘je ne sais quoi’, it’s when you didn’t cook it yourself. There’s nothing quite like descending the stairs after a late evening working, to the smell of aromatic burgers sizzling in the pan.
(After deciphering my husband’s handwriting) I had to write up this recipe, because it is, quite frankly, the tits. I present to you, the mighty meaty burger (makes 2, multiply ingredients for more). For an even consistency, it’s best to use your hands, but it’s worth the mess!
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Before you sink your teeth into these burgers you will need:
250g beef mince
40g chorizo, chopped into very small chunks
1 small onion, chopped into small chunks
60ml/ 1 quarter cup breadcrumbs
60ml/ 1 quarter cup cheese
1/2 tsp black pepper
1/2 tsp chilli paste (we used Luchito chilli paste)
1 tbsp olive oil
To sizzle these scrumptious burgers you have to:
1. Put mince and chilli paste in a bowl, mix with hands until paste is evenly distributed.
2. Add egg, breadcrumbs, salt and pepper, and mix well.
3. Add chorizo, cheese and onion, and mix well.
4. Divide the mixture in half and make two patties about 2cm thick – this is best done by rolling the mixture into a ball, throwing ball onto a flat work surface, then flipping over to flatten both sides.
5. Put patties in fridge for 30 mins.
6. Heat frying/griddle pan on high for 3 mins (do not add oil at this point!), then reduce to medium temperature.
7. Remove burgers from fridge, cover in oil.
8. Fry for 3-4 mins on each side, depending on how you like your burgers. This should get them medium/medium well.
9. Serve with handcut fries and salad.