About a month or so ago I took a trip home to head to the Taste of West Cork Food Festival. I tried lots of nice stuff & bought quite the bounty of local artisan food produce. However, after that trip my mind kept wandering back to a chorizo burger I ate from Frankies BBQ. It was a revelation! Chorizo in a burger? Who knew! It’s super easy to make, but fools all those you’re cooking for in to thinking that you’re a real pro! Yes I know I am just talking about a burger, but these are seriously delicious. I recreated it using Gubbeen chorizo (at this point people must think I have an obsession with Gubbeen… and I do, so shoot me.) Coupled with some homemade garlic mayo and a few tasty extras, this really is one tasty burger. I recreated them when I was back in Dublin, and used the Bretzel Bakery’s onion baps which are amazing. I didn’t make a side with these as they are so big, but if you’re ravenous, wedge some sweet potatoes and sprinkle with oil & smoked paprika and bake for 40 minutes or until soft, the garlic mayo is perfect for dipping wedges into too!
Ingredients (Makes 6 small or 4 large burgers):
350g minced beef
150g chorizo minced (I just unpeeled the skin from my chorizo sausage & roughly grated in to bits)
1 small onion finely chopped
Salt & pepper
1 avocado sliced
1 tomato sliced
Mixed salad leaves
Ballymaloe Country Relish
Sliced Cheese (I used Gubbeen smoked cheese… the smokiness went with the chorizo quite well)
For the Garlic Mayo:
2 egg yolks
1 tbsp Dijon Mustard
Small pinch salt
2 crushed garlic cloves
300ml nut oil (the milder flavour of this is less overpowering than olive oil- alternatively you can blend the two)
- For the garlic mayo: Whisk together the egg yolks, mustard, salt and garlic. Slowly whisk in the oil bit by bit, then give it one nice last whisk and it should emulsify in to a nice thick garlic mayo.
- Mix together the chorizo, steak mince, onion, egg yolk, salt & pepper. Form in to burger patties.
- Fry patties in a little olive, turning to cook through. Meanwhile pop the bread baps into the oven for a few minutes to warm and very lightly toast.
- When the burgers are done place the sliced cheese on top to let them melt slightly.
- Spread one half of your bread with your garlic mayo, and the other with Ballymaloe relish. Pop the burgers in and top with your tomato, avocado, lettuce and enjoy!