Hamburguesas de chorizo y morcilla

Skinned chorizo and morcilla

I have never come across these burgers either in Spain or in any recipe book, but the ingredients used are very Spanish.

Ingredients

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• 300 g morcilla
• 300 g cooking chorizo
• 2 eggs, beaten
• Flour for dusting
• 30ml Olive oil
• 4 cloves of Garlic
• 4 Molletes antequeranos
• 35 ml Allioli a la moderna
• 1 small Lettuce
• A few Tomatoes

Method

1. Remove the skins from the morcillas and the chorizos and place in a bowl. You will find that morcilla is easy to skin and retain their shape, whereas chorizo is more difficult to skin and will break up in the process.
2. Pulse the morcilla in a food processor, add the chorizo and 1 beaten egg and blend roughly. Do not allow the mixture to become smooth.
3. Put the other beaten egg in a dish and sprinkle some flour on a chopping board.
4. Divide the sausage mixture into four and shape into burgers.
5. Dip each one into the egg and then coat lightly with the flour.
6. Leave to rest in the fridge for at least an hour.
7. Peel and lightly smash some garlic cloves and gently cook in olive oil in a frying pan. Discard the garlic.
8. When the burgers have rested, fry them in the pan on a low-medium heat until they are cooked through.
9. Meanwhile, slice the molletes in half lengthways.
10. Spread the allioli on the lid half.
11. When the burgers are ready, place them on the bottom half of the molletes and cover them with the lettuce and the tomato, and finally the lid.

Variations

Try barbecuing the burgers, in which case add a little Crushed garlic to the sausage mixture. You could also use the mixture to make Scotch eggs or meat balls,

Chef's notes

I have not specified any seasoning as the sausages are highly seasoned in themselves. Use either ordinary chorizo or for more spicyness, choose chorizo 'picante'. --JuliaBalbilla 08:15, 22 January 2009 (UTC)

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