Beef and Chorizo Burgers
Photography by Manja Wachsmuth.
Another fabulous burger recipe to add to your line-up! Chorizo sausage adds a lovely warm spice to the meat patty and it’s all topped off with a mound of rich caramelised jalapeño onions.
Serves: 6
INGREDIENTS
Burgers
750 grams good beef mince
250 grams fresh chorizo sausages, skins removed
2 egg yolks
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons tomato paste
sea salt and freshly ground pepper
To serve
150 grams vintage tasty cheese, sliced
1 recipe jalapeño onions (see below)
6 hamburger buns, halved and toasted
purchased mayonnaise
1-2 avocados, sliced
Jalapeño onions
2 tablespoons olive oil
3 large red or brown onions, sliced thinly
2 cloves garlic, crushed
2 tablespoons Worcestershire sauce
3 tablespoons brown sugar
⅓ cup sliced pickled jalapeño peppers (I used Delmaine brand)
sea salt and freshly ground pepper
METHOD
Burgers: Place all the ingredients in a large bowl and season generously. Gently but thoroughly combine everything. I use my hands for doing this.
Form into 6 patties the same size as the buns. Cover and chill if not using immediately.
To cook: Brush the patties with oil and cook on the barbecue or in a sauté pan until cooked through. Top with the cheese and cover with a lid or place under a hot grill until the cheese is soft and starting to melt over the patty.
To assemble: Spread the buns with mayonnaise then slices of avocado. Top with a burger patty and a good spoonful of jalapeño onions.
Jalapeño onions: Heat the oil in a large sauté pan and add the onions. Season generously. Cover and cook for 15 minutes, stirring occasionally.
Stir in the garlic, Worcestershire sauce and the brown sugar and cook for 5 minutes, turning the onions until caramelised and tender. If the jalapeño peppers are in quite thick strips, slice them into thinner pieces. Add to the onions and cook gently for another 5 minutes. Cool.
Cook’s Tip: For a non-chilli version of the onions, use sliced, roasted red capsicum in place of the jalapeños.
Related Content
latest issue:
Issue #100
After 17 years, 100 issues, and thousands of recipes, we reckon it’s time to celebrate! In this special collector’s edition, we feature one recipe from every issue of dish ever published, providing everything you could possibly want for the festive season. Get the party started with our favourite recipes for bites to have with drinks, then show-stopping Christmas mains and spectacular sides so good they could almost steal the show. From holiday baking to outrageous celebratory desserts the sweet section will have you swooning. When it comes to kicking back over summer, you won’t want to miss our best-ever barbecue round up and food to share with friends and family.