Chorizo and pork burgers

Matt Tebbutt spices up his burger with the delicious addition of chorizo sausage and garlic mayonnaise
By Matt Tebbutt
Chorizo and pork burgers
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 400 g minced pork, a mixture of belly and shoulder
  • 300 g raw spicy chorizo sausages, skin removed, cut into small peices
  • 1 small bunch coriander, finely chopped
  • olive oil, for frying
  • 2 cloves roast garlic
  • 4 tbsp mayonnaise
  • 4 white sesame bun
  • ½ red onions, sliced
  • 50 g wild rocket
  • 2 piquillo peppers, or more if needed, sliced
  • mayonnaise, to serve


1. Put the minced pork, chorizo and coriander in a large bowl. Season with sea salt and freshly ground black pepper and mix until just combined. (This is best done by hand; dont over-work the mixture or the burgers will be tough.)

2. Wet your hands and shape the mixture into 4large or 6small burgers.

3. Preheat a griddle pan, barbecue or heavy-based non-stick frying pan.

4. Using a little olive oil, if necessary, cook the burgers on a medium heat for about 5 minutes on each side, turning them once only.

5. While the burgers are cooking, mash the roast garlic and combine it with the mayonnaise.

6. To serve, put a dollop of garlic mayonnaise on each bun and add some sliced onion and rocket. Top with a hot burger and finish with strips of piquillo pepper.

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