A taste of Spain from the intense flavour of Chorizo and smoked paprika, together with the Argentinian condiment, Chimichurri Sauce, is a great way to change-up a burger.
And serving it in a pita pocket, instead of the usual bun, is another way to may this a different burger experience.
Rather than chimichurri sauce, caramelized onions or roasted peppers also provide a tasty topping.
Chorizo Burgers
Prep Time: 10 minutes Baking Time: 30-40 minutes
Yield: 6 burgers
Ingredients:
230 g (8-10 ounces) fresh chorizo sausage meat
430 g (about 1 pound) lean ground pork
1 large egg
1 tablespoon (15 mL) cream or milk
1 tablespoon (15 mL) Dijon mustard
¼ cup (60 mL) grated red onion
2 tablespoons (30 mL) Worcestershire sauce
2 teaspoons (10 mL) smoked paprika
1 teaspoon (5 mL) Kosher or sea salt
Freshly ground black pepper
¼ cup (60 mL) chopped fresh cilantro or flat-leaf parsley
1/3 cup (85 mL) bread crumbs
Pita Bread
Tomato and red onion slices
Chimichurri Sauce (recipe follows)
Method:
- Gently mix together the chorizo sausage and ground pork. Set aside.
- In a large mixing bowl, lightly beat the egg and add the cream, mustard, red onion, Worcestershire sauce, paprika, salt and pepper. Mix thoroughly.
- Add the meat mixture and gently mix together until all ingredients are well incorporated. Fold in cilantro and bread crumbs.
- Using a ½ cup measuring cup, form 6 burgers and place on an oiled parchment paper lined baking sheet. Preheat oven to 3500 F (1800 C).
- Bake for 30-35 minutes (or until internal temperature is at least 1650 F). Turn burgers once during baking time.
- While burgers are cooking, prepare Chimichurri sauce.
- Serve in pita pockets, with some tomato slices, some red onions, and sauce.
Chimichurri Sauce
In the bowl of a food processor, place:
1 cup (packed) of fresh flat-leaf parsley
1 cup (packed) fresh cilantro
3-4 garlic cloves, roughly chopped
1 teaspoon (5 mL) Dijon mustard
3 tablespoons (45 mL) fresh lime juice (about 2 limes)
1/3 cup ( 85 mL) olive oil
1/2 teaspoon crushed red pepper flakes
1 teaspoon (5 mL) ground cumin
1 teaspoon (5 mL) Kosher or sea salt
Process all ingredients until pureed and thick. Adjust seasonings to taste. This sauce can be served immediately; however, it is best to let it sit for at least 1/2 hour before serving. It can also be made up to a day or two ahead. Leftover sauce is lovely with grilled chicken or steak.
Questions and comments are always welcome alex@chilipeppersandpears.com
