MAN Magazine Summer 2019

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CELEBRATIONS

Photography: Alex Luck | Food stylist: Kat Mead

SMOKY

PORK AND

CHORIZO

BURGER

WITH

TOMATO

SALSA

This moreish patty is also

delicious served in a warm,

crisp pitta bread.

SERVES 4 | TAKES 20-25mins

INGREDIENTS:

500g lean pork mince

140g cooking chorizo, peeled and finely

chopped

3 garlic cloves, grated

2tbsp flat-leaf parsley, chopped

1tbsp smoked paprika

1tsp ground nutmeg

For the salsa

3 tomatoes, deseeded and chopped

2tbsp coriander, finely chopped

1 red chilli, finely chopped

zest and juice of 1 lime

To serve

4 Ocado Seeded Burger Buns

4 iceberg lettuce leaves

1 red onion, thinly sliced into rings

1. Place the burger ingredients into a large mixing

bowl, season and use your hands to knead everything

together.

2. Shape the mix into 4 burgers and keep covered in

the fridge until you are ready to cook them. They will

keep overnight quite happily.

3. To make the salsa, mix together all the ingredients

(except the lime juice) in a bowl and season. Add lime

juice to taste.

TOP TIP: You can

make these on the hob

in a hot frying pan with

1tsp olive oil. Cook

for 4mins each side

on high and then for

another 4-5mins on low,

turning occasionally.

104

4. To cook the burgers, make sure your BBQ is nice

and hot. Place the burgers directly over the hottest

part and cook for 4mins each side. Then move them

to the side, away from the direct heat and cook for

another 4-5mins, turning occasionally. Check they

aren’t pink on the inside before serving.

5. To serve, slice the burger buns in half and lay the cut

side over the heat on the BBQ to lightly toast. Then place

one of the lettuce leaves on the base, add a burger, top

with slices of red onion and a spoonful of salsa.

6. Remove from the heat and allow to rest for 5mins.

MAN MAGAZINE SUMMER 2019

sevenstarmedia.co.uk

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