Chorizo and Beef Burgers
with Red Onion Marmalade
Mention the word pilgrimage and most people will think of Mecca, Graceland and far flung monasteries. For our chef 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 and always cook it medium-rare for extra juiciness.
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
1
Baby Gem Lettuce
1
Red Onion
1
Diced Chorizo
1
Balsamic Vinegar
(Contains Sulphites)
1
Corn on the Cob
250
British Beef Mince
1
Dried Oregano
1
Ketchup
(Contains Celery)
2
Brioche Bun
(Contains Egg, Cereals containing gluten, Soya, Milk)
Nutritional information
Utensils
Instructions
Shred the baby gem lettuce. Peel and cut the red onion in half through the root and then slice it into very thin, half moon shaped slices. Lastly, chop the chorizo really, really finely.
Heat 2 tsp of olive oil on low heat in a non-stick pan. Add in the red onion with ½ tsp of sugar (if you have some) and a pinch of salt and pepper. After 10 mins add half the balsamic vinegar (save the rest for later). Continue slow cooking until the burgers are ready.
Bring a pan of water to the boil, add in your corn and a pinch of salt. Gently boil the corn for around 4 mins (more or less depending on how soft you like it). Drain and keep to the side then pre-heat your grill to high.
For the burgers mix together the mince meat with ¼ tsp of salt. Mix in the oregano, the chopped chorizo and the ketchup. Work the mixture really thoroughly with your hands for a few mins.
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.
In a bowl mix together the baby gem lettuce with 2 tsp of good quality olive oil and the remaining balsamic vinegar.
Cut the brioche bun through the middle so that you have two burger ‘baps’. Put these under the grill for about a minute on each side to lightly toast them.
Serve the burgers with the side salad and top with your red onion marmalade. Chop your corn in half and serve with a knob of butter (if you have some) and a sprinkle of salt. Food of the gods!
