My lovely Foodie Friend Sarah sent me this, yay fab recipe om nom nom. We love pork burgers in this house, much cheaper and healthier than beef.
Pork (and chorizo burgers)
Pork (and chorizo burgers)
Spoonage – I think this is an easy 1 maybe 2 spoon recipe but Beth may look at it and revise the spoon number
Cost - £1.14 for 500g mince on offer from Lidl this week (if making chorizo ones a half pack of chorizo costs about £1.25) and 65p for 6 buns
So without chorizo and assuming you have some spices approx £1.79 for 4 burgers and buns
with the chorizo element £3.04. I buy little packs of chorizo split into 2 for paella and other dishes so I had the chorizo in the fridge. The original recipe called for bacon but the burgers I did without either chorizo or bacon were lovely.
Please be gentle with me this is my first time food blogging! The amount of ingredients make 4 burgers so it either feeds a hungry 2 folk or with salad and other bits serves 4.
1x clove of garlic
pinch of salt
mixed herbs/sage or I used a few grinds of a polish set of mixed spices
If adding in Chorizo I left out the garlic clove and salt because its quite spicy and salty in its own right.
1. Put the meat (and chorizo if using) in a mixing bowl.
2. Crush your garlic (if using) into the bowl
3. Add in the rest of your spices – ½ -1 teaspoon of mixed herbs and a pinch of salt and pepper
4. Mix it all together – it should get squidgy and stick together very quickly. I mix by hand but if you don't like touching raw meat a wooden spoon would be fine.
5. If needed have a sit down and pop the meat in the fridge to chill
6. When ready take a handful of the meat mince and roll it into a ball then squish it flat on a baking sheet.
7. When they are all done you can pop them back in the fridge again to firm up slightly I normally get impatient so this doesn't take too long in our house but you can leave them for about 20 mins to let the meat rest
8. I put them onto cook on the lowest heat on a griddle pan to make sure that they cook through properly. Pop them in and leave the for a good 5 mins to make sure that the underneath starts to cook. If you don't then you tend to find they may fall apart if you constantly flick them over and over.
9. Turn them every 4 or 5 minutes to stop them burning on one side and I cooked mine for about 25 mins to ensure they are cooked.
10. Just recently I've been watching a few cooking programmes that suggest you can poke meat and if it feels firm to the touch then it is cooked. I tried it with these and it seemed to work but to be on the safe side (because I have small children) I cut mine in half just to make sure they were cooked and they were.
Finished products in the pan:
|Pork and Chrizo Burgers|