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Tom Kerridge's Pork and Chorizo Burger

Name: Tom Kerridge's Pork and Chorizo Burger
Yield: 4
Ingredients: Splash of vegetable oil, for frying, plus 1–2tbsp for brushing; 1 small onion, diced; 500 g pork mince (shoulder is ideal); 150 g chorizo sausage, skin removed and finely diced; 1 tsp. picked thyme leaves; 1 tsp. hot smoked paprika; 2 garlic cloves, peeled and grated; 1/2 tsp. ground cumin; 1/2 tsp. ground coriander; 1 tbsp. chopped flat-leaf parsley; 1/2 tsp. bicarbonate of soda; 4 slices of Manchego or other cheese; 4 tbsp. olive oil; 3 tomatoes, deseeded and diced; 1 small garlic clove; 1/2 tsp. hot smoked paprika; 3 red peppers from a jar, drained; 50 g toasted almonds, finely chopped; Juice and finely grated zest 1 unwaxed lemon; 4 glazed brioche buns, halved; 4 tbsp. mayonnaise (optional); Handful of rocket leaves

The combo of juicy pork mince, smokey and spicy chorizo make these burgers extra special, and a roasted red pepper salsa take them to the next level.

By Tom KerridgePublished: 25 October 2024

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Lauren McClean/Bloomsbury

Transform a frugal kitchen staple into a delicious chef-worthy dinner with this recipe from acclaimed chef Tom Kerridge.

"I’ve chosen pork and chorizo for this burger, with a spicy red pepper salsa, layered up in a classic toasted brioche bun. The salsa makes enough for this recipe, but you could double it and have it on roast chicken another night of the week – it will keep in a jar in the fridge for 2–3 days."

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Yields:

Ingredients

Splash of vegetable oil, for frying, plus 1–2tbsp for brushing
1
small onion, diced
500 g
pork mince (shoulder is ideal)
150 g
chorizo sausage, skin removed and finely diced
1 tsp.
picked thyme leaves
1 tsp.
hot smoked paprika
2
garlic cloves, peeled and grated
1/2 tsp.
ground cumin
1/2 tsp.
ground coriander
1 Tbsp.
chopped flat-leaf parsley
1/2 tsp.
bicarbonate of soda
4
slices of Manchego or other cheese

FOR THE RED PEPPER SALSA

4 Tbsp.
olive oil
3
tomatoes, deseeded and diced
1
small garlic clove
1/2 tsp.
hot smoked paprika
3
red peppers from a jar, drained
50 g
toasted almonds, finely chopped
Juice and finely grated zest 1 unwaxed lemon
1 Tbsp.
chopped flat-leaf parsley

TO SERVE

4
glazed brioche buns, halved
4 Tbsp.
mayonnaise (optional)
Handful of rocket leaves

Directions

1. Step 1Heat the splash of vegetable oil in a large frying pan, add the onion and fry for 8–10min until golden. Leave to cool.
2. Step 2Place the pork, chorizo, cooled fried onion, thyme, smoked paprika, garlic, cumin, coriander, parsley and bicarbonate of soda into a bowl. Season with 1/2tsp each of salt and freshly ground black pepper and mix with your hands for until combined. Divide the mixture equally into 4, then shape each portion into a burger patty. Place the patties on a baking tray or plate and chill in the fridge for 30min.
3. Step 3Meanwhile, make the salsa. Heat the olive oil in a small pan over medium–low heat. Add the tomatoes and cook for 3min, until softened and starting to break down. Add the garlic and smoked paprika, stir and cook for another min. Tip the hot oil mixture into a bowl and add the red peppers, almonds, lemon juice and zest and parsley. Season with salt and stir until combined. Set aside to cool.
4. Step 4Brush the burgers with a little oil and cook in a hot frying pan over medium heat for 4min, until charred on one side (increase the cooking time to 4–5min for well done). Use a spatula to turn the burgers and top each one with a slice of Manchego (or other cheese). Cook on the other side for 3–4min, until each burger is cooked through and the cheese is nicely melted.
5. Step 5During the last min of cooking time, toast your brioche buns.
6. Step 6To assemble, spread the bottom half of each burger bun with a spoonful of mayonnaise (if using) and place a burger on top. Then, top each burger with a few rocket leaves and a good spoonful of salsa. Finish with the other bun half, cut side down.

Tom's Tip
You could double the salsa quantity and have it on roast chicken another night of the week – it will keep in a jar in the fridge for 2–3 days.

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Miracle Mince, with recipes from 25 top chefs, including Tom Kerridge, Angela Hartnett, Paul Ainsworth, Heston Blumenthal and Poppy O’Toole is out now. All royalties from the sale of this book will go to Hospitality Action, the UK hospitality industry’s leading charity, which deals day in and day out with stories of personal tragedy and dire need, helping rebuild lives.