Chorizo burgers with aioli recipe
Ingredients
- 60g chorizo, skins removed
- ½ red onion, roughly chopped
- 500g lean beef mince
- 1 tbsp olive oil
- 25g (1oz) rocket
- 4 roasted red peppers (from a jar), drained and roughly sliced
- 4 seeded burger buns
- ½ red onion, finely sliced into rings
For the aioli
- 4 tbsp low-fat mayonnaise
- ¼ garlic clove, crushed
Each serving contains
- Energy
- 2650kJ 633.0kcal
- Fat
- 31g
- Saturates
- 10g
- Salt
- 1.7g
- Sugars
- 9g
of the Reference intake
Carbohydrate 48.4gProtein 36.3gFibre 4.1g
Method
- Roughly chop the chorizo and put the pieces in a food processor with the chopped half of red onion and pulse a few times. Add the beef mince and a big pinch of seasoning, then pulse again until just combined. Be careful not to over-mix or you’ll be left with a soggy paste. Shape the mince mixture into 4 even, chunky patties. (The chorizo burgers will keep well, covered and chilled, for up to 24 hours. Bring them up to room temperature before cooking.)
- Brush the burgers with the oil (this will prevent them from sticking) and barbecue or griddle for about 8 minutes, turning regularly, until browned and cooked through, but still juicy.
- To make the aioli, combine the mayonnaise, garlic and a pinch of salt in a small bowl. Give everything a good mix, then set aside until needed.
- Put the burger buns, cut side down, on the barbecue or under a grill until lightly toasted and golden. To serve, divide the aioli between the toasted burger buns and top each with the peppers, a chorizo burger, some red onion rings and rocket.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.