Pecorino stuffed chorizo burgers
The inspiration for this recipe came from an episode of Triple D; Diners, Drive-ins and Dives, my favourite cooking program.
Its basically a burger made from a mix of beef mince and minced chorizo sausage stuffed with nice Italian cheese.
This was a fantastic and will be made again and again!
| Pecorino stuffed chorizo burgers | |
|---|---|
 |
| Topped with yogurt mixed with horseradish cream | |
| Servings: | Serves 4 - Makes 4 1/2 pounder burgers |
| Calories per serving: | 746 |
| Ready in: | 1 hour, 15 minutes |
| Prep. time: | 1 hour |
| Cook time: | 15 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 21st January 2013 |
|
Best recipe reviewHorseradish Cream 5/5 Made with yogurt - wow! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
Method
- 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.
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A few simple ingredients
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Minced chorizo and herbs with ground beef
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Breadcrumbs and egg agged
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Chorizo mince with 100g of pecorino cheese
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Filling the burger with cheese
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Folding
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Closing the gaps
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Four half-pounders
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The best burger I've ever tasted!
Serving suggestions
Serve with chips, in a bun with salad leaves and sliced tomatoes.
Variations
I've used oregano as the base flavour but use a little of what you fancy; garlic, horseradish, chillies, sage, thyme would all make good alternatives.
Chef's notes
Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.
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