According to Twitter - the undisputed source of accurate, on the ball knowledge that not even Wikipedia can rival - yesterday was National Burger Day. Who knew that was a thing? Sounds like something I’d like though - I do like a good burger.
About a month and a half ago (that’s how up to date I am with blogging) I made some pork, chorizo and red onion burgers for a friend who was coming for dinner but - in my usual fashion - made a ridiculous amount, so froze some of the mix for a later date. I rediscovered it in the freezer at the weekend and following my Twitter discovery yesterday, I thought it was the perfect opportunity to get it out for a good dinner.
I’m not really sure when or why someone decided that we needed a national day for burgers, but I do enjoy a good burger, so I’ll go with and spread the word a little further. You’ve got a whole 364 days to remember it before the next one…
These burgers - like most burgers - are really easy to make, so there’s really no excuse not to give them a try. There’s not even egg, breadcrumbs or other unnecessary binding agent - my pork and chorizo combined had more than enough fat to hold it together. If you like them spicy, I’d up the amount of paprika (I will be next time). Serve them on a good crusty roll - mine were ciabatta - with salad and some sour cream.
Pork, Chorizo and Red Onion Burgers
This recipe is an original to The Usual Saucepans, it was thrown together as I went along - if you think it can be improved, let me know! It makes about 6 burgers.
Ingredients
350g pork mince
12cm chorizo
1 red onion
1/2 tsp paprika
salt and pepper
Directions
Chop the red onion fairly roughly (you want it quite chunky to make sure the flavour comes through). Slice the chorizo length-ways in half and then into quarters. Slice along so your slices are about 1/2 a centimetre wide.
Put the mince, chorizo, onion, paprika, salt and pepper into a large bowl and mix together with your hands (it’s much more fun than a spoon!). Cover the bowl and leave for a couple of hours in the fridge for the flavours to meld together.
Take out of the fridge and mould the meat into patties (grab a handful, make it into a ball, then flatten it). Lay them on a plate for about ten minutes so that then are at room temperature.
The burgers can be grilled or pan-fried: to grill, just place them under a medium-to-high heat grill, leave for five minutes, then turn them over. To pan-fry, put a large non-stick frying pan on the hob and heat it up (so it’s really hot) and then place the patties on to the pan. The fat in the burgers will be more than enough to cook them in. Fry for a couple of minutes each side, then flip over again to add a little colour and ensure the centre is done.
Serve in a bun, with salad and ‘bits’.
Did you celebrate National Burger Day? If so, what did you have (other than a burger, obviously)?
Edinburgh-dwelling, baking and food-obsessed, twenty-something adventure enthusiast. Runs on liberal amounts of coffee, cheese, cake and gin; bribable with same.
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