The weather up in the North East is getting cooler, we’re not in Autumn yet, but colder weather is defiantely on the way. So in a last ditch attempt to hold onto Summer we thought we’d treat you to some late Summer barbequeing. The smokey warmth of the paprika with the sweetness of the pork works well together. These pork and chorizo burgers are a real winner with our families. The basic mixture is fairly straightforward but feel free to add any spices that you fancy, leave out the chorizo if its not to your taste. We’ve made burgers but you can make small patties for the children, roll them into meatballs and add to a spicy tomato sauce, make sausage style kebabs. We are lucky enough to have a mincer and have used it to mince a joint of pork shoulder, however pork mince will be work to.
pork and chorizo burgers
Print recipe
Ingredients
- 1.4kg pork shoulder (trimmed of sinew leave a bit of the fat)
- 250g cooking chorizo sausages
- 3 cloves garlic
- 1/2 tsp smoked papkika
- 1 tsp tomato puree
- salt & black pepper to season
Directions
| If you have a mincer, then mince together the cut pork pieces along with the chorizo and garlic cloves. If you don't have a mincer, use pork mince of about 1- 1.2kg in weight. | |
| Once the pork and chorizo have been minced add the tomato puree, spice and seasonings, mix well by hand until combined. | |
| Form into desired size of burgers, grill and enjoy! | |
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