PORK & CHORIZO BURGERS WITH MEXICAN WEDGES

Ask and you shall receive! I asked if you wanted the recipe for this on Instagram and you voted a resounding YES! So here it is, ENJOY!

The ingredients below make 4 good sized burgers so amend as necessary.

INGREDIENTS

For the burgers:

400g pork mince
100g diced chorizo
1 onion
1 garlic clove
chilli flakes
1 egg
brioche buns
cheese (I went for smoked cheddar slices and mexican spicy grated)
salt and pepper (to season)
jalapenos (I used a homemade jalapeno relish but could use fresh or jarred as well)
4 bacon rashers (smoked)
chipotle hot sauce
mayonnaise

For the guac:

3 avocados
1 onion
1 garlic clove
chilli flakes
smoked paprika
lime juice

The wedges:

4 sweet potatoes
oil (a glug)
smoked paprika
BBQ seasoning
cheese (mexican cheese)
chipotle hot sauce

METHOD

PREP:

Lets start with the burgers. In a mixing bowl add the pork, chorizo, diced onion, chopped garlic, chilli flakes and egg. Mix together well with your hands until happy that everything is all incorporated together. Separate mixture into 4 balls and shape into patties. Wrap in clingfilm and put in the fridge for 30-60 minutes depending on how much time you have.

While they’re in the fridge we can make the guac. Cut the avocados and deseed them, scraping the flesh into a clean bowl. Add the diced onion, chopped garlic, chilli flakes and a teaspoon of smoked paprika into the bowl. Mash and mix well until you have a chunky consistency. Add a couple of squirts of lime juice and cover with clingfilm and place in fridge.

Now for the wedges. Clean and cut the sweet potatoes into wedge shapes. Place in a dish and pour over oil. Add a good sprinkling of smoked paprika and BBQ seasoning and then toss together until all the wedges are coated.

COOK:

Preheat the oven to Gas mark 6 (200C/400F) and pour wedges onto a foiled lined baking tray. Place wedges in the over for 15/20 minutes, turning after about 7 minutes.

Remove the burgers from the fridge and cook while the wedges are in. Heat some oil in a griddle pan over a medium heat and place burgers on once hot. Move frequently to stop burger sticking and turn occasionally to ensure even cooking on both sides. When cooked the pork will be 71C/160F (I recommend investing in a meat thermometer).

Leave the burgers to rest for a few minutes on a chopping board while you fry up some bacon and when the wedges are nice and golden turn off the oven and leave the wedges to crisp up and stay warm while you plate up.