These chorizo and sun-dried tomato burgers are really simple to make and you can add whatever flavourings you prefer. Double the quantities and freeze some ready for later but always defrost them thoroughly before cooking. Serves 4
450g lean minced beef
100g chorizo, finely diced
1 onion, grated
2 tbsp freshly chopped oregano
1 tbsp freshly chopped mint
Cracked black pepper
4 sun-dried tomatoes, drained and finely chopped (reserving 45ml of the oil for the onions)
For the glazed onions
45ml reserved oil from the sun-dried tomatoes
3 red onions, finely sliced
45ml good quality balsamic vinegar
Method
- In a large bowl, mix all the burger ingredients together.
- Using damp hands, shape the mixture into four even-sized burgers. Compress them well so that they hold their shape.
- Place on a large plate, cover and chill for at least 30 minutes. If you are freezing a batch do it at this stage.
- Meanwhile, prepare the balsamic glazed onions: Heat the reserved oil in a large pan and fry the onions on the hotplate at 300º for 8-10 minutes, stirring regularly, until soft and caramelised. Add the balsamic vinegar, move to the simmer plate and cook uncovered, for a further 5-10 minutes.
- To cook the burgers: turn on the the grill and after a couple of minutes cook the burgers for 8-10 minutes, turning carefully, once or twice, until cooked through and any juices run clear.
- Serve in a brioche bun, topped with the balsamic glazed onions, alongside salad leaves and a selection of relishes.
Serve in brioche buns topped with the glazed onions, with a home-made slaw, green salad and relishes.