A burger done well is a thing of beauty. And something we should all try to perfect. So, here’s an easy place to start – a deceptively simple recipe which calls on the spicy qualities of chorizo and paprika for a midday meal with a Spanish kick. It’s great with a crisp green salad, but it will work equally well with couscous or chunky potato wedges.
Kcal: 573 per serving
Fat: 25.3g per serving
Sat Fat: 9.8g per serving
Ingredients (makes 4 portions):
- 150g of cooking chorizo, finely chopped
- 500g of organic lean beef, minced
- 1 tsp paprika
- A pinch of salt
- Black pepper
- White wholewheat burger buns
- Large handful of rocket
For the relish:
- 1 large tomato, finely diced
- 1 large white onion, thinly sliced
- 1 tsp paprika
- 3 tbsps olive oil
The burger seemed to say “EAT ME”.
Step 1: For the patties, mix the chorizo with the minced lean beef and paprika in a large bowl. Set aside in the refrigerator for 10 minutes. Then, removefrom the fridge and using yourhands form four patties beforeseasoning each one with saltand pepper.
Step 2: For the relish, sautéthe tomato and onion togetherin a frying pan with the oliveoil and the paprika for about 15 minutes and set aside to addto the burger buns later.
Step 3: Cook the patties ina seperate hot frying pan overhigh heat. Cook for three minutes on each side if you prefer yourmeat to be rare or five minutesper side if you prefer medium.
Step 4: Cut the wholewheat bunsin half and toast them for twominutes under the grill. Spreadeach side of the buns with a gooddollop of relish.Step 5 Finally, carefully add thepatties, the remaining relishand the rocket to assemble theburgers. Garnish with rocketleaves and serve.
From Hamburger Gourmet by David Japy, Elodie Rambaudand Victor Garnier (£14.99, Murdoch Books), available from 7 November in hardback at amazon.co.uk.