Pecorino stuffed chorizo burgers
5/5 Made with yogurt - wow! The Judge
The inspiration for this recipe came from an episode of Triple D; Diners, Drive-ins and Dives, my favourite cooking program.
This was a fantastic and will be made again and again!
- 200g chorizo sausage
- 500 g beef mince (ground beef)
- 100 g pecorino romano, freshly grated
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon Mexican oregano
- Fresh herbs
- 2 large slices of bread or a cup of breadcrumbs
- 4 tablespoons milk
- 1 large egg
- Blitz the bread slices to crumbs in a food processor with a metal blade.
- Soak the breadcrumbs in the milk for about 15 minutes and then squeeze out any excess milk.
- Skin the chorizo and blitz to a mince in a food processor with a metal blade.
- To the chorizo mince in the mixer, add the herbs and spices, breadcrumbs, the egg and the mince.
- Blitz until combined but be careful not ro turn it into pate!
- Divide the burgers and the cheese into four.
- Using you hands, press out into large burgers and fill with the cheese and fold up to seal. Mould into flat burgers.
- Refrigerate for 30 minutes if you have the time, this seems to help firm them up and bind them together.
- Grill for 15 minutes on a tray, not a rack, turning once. I think it's nice to let them cook in their own chorizo flavoured oil.
- Rest for a 5 minutes before serving to allow the meat to relax and the cheese to melt properly.
Chorizo mince with 100g of pecorino cheese
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