It’s getting colder but we’re determined to keep barbecueing anyway. These burgers are worth making for the onions alone, and the burger is something else too!
Wine Suggestion: a lighter, fruit forward red with a bit of tannin structure. We love some of the still wines from the Douro in Portugal and Quinta de la Rosa’s DouRosa red is a gem. Just 12.5%abv but full of flavour and with lovely depth, length and fine tannins.
Pork & chorizo burgers with sherry onions & manchego – serves 4
- 500g pork mince
- 250g fresh chorizo, skinned and finely diced
- 2 cloves of garlic, crushed
- a handful of flat-leaf parsley, chopped
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 25g butter
- 2 large onions, sliced
- 75ml dry sherry e.g. Oloroso
- 175g manchego cheese, sliced
- 4 x burger buns
- rocket, to serve
Put the pork, chorizo, garlic, parsley, and paprika into a large bowl. Season with a salt (not too much) and plenty of black pepper then pound with your hands until well combined. Shape into 4 balls, then press these down to make burgers about 1 cm thick. Put the burgers into the fridge until you’re ready to cook them.
Next, make the onions. Put a large deep saucepan over a low heat and add the oil and butter. When the butter has melted, tip in the onions and a little salt and pepper. Cook very gently for at least 30 minutes, stirring occasionally. Pour in the sherry and allow to reduce for another 15 minutes or so.
Light your barbecue and if you have one put a fireproof hot plate or frying pan on to warm up (if you cook the burgers on a hot plate you won’t lose any bits through the grill). When it is really hot, add the burgers and press down with a fish slice. Cook for a couple of minutes, then turn and grill the other side for a minute before turning again. Top with the manchego slices and a good spoon of onions, then shut the lid and cook for another couple of minutes.
Lightly toast the burger buns, and add a handful of rocket to each. Add a burger and serve.
(Original recipe from Seared by Genevieve Taylor, Quadrille, 2022.)
Jono & Jules do food & wine 