The Smoky Gubbeen Chorizo, and Cheddar Burger, with Ballymaloe Pepper Relish
- Cooking Time: 30 minutes
- Serves: 1
- Allergens: Contains dairy
Description
This burger combines the rich, smoky flavours of Gubbeen chorizo with the creamy goodness of cheddar, all perfectly complemented by the tangy notes of Ballymaloe Pepper Relish. Whether you’re hosting a barbecue or looking to elevate your weeknight dinner, this burger is sure to impress with its unique and irresistible taste.
Ingredients
- 1 brioche bun
- 35g Gubbeen chorizo (finely-chopped)
- 50g minced pork
- ½ tsp garlic salt
- ½ tsp onion salt
- 1 egg (beaten)
- 4 drops Chipotle Tabasco sauce
- 40g smoked Gubbeen cheddar (sliced)
- 2 baby gem lettuce leaves
- 2 baby gem lettuce leaves
- Thinly-sliced red onion
- Olive oil
- Mayo
- Ballymaloe Pepper Relish
Dietary Suitability
Method
- Pre-heat the oven to 180oC / 350oF / Gas Mark 4.
- In a bowl, mix together the minced pork, finely-chopped chorizo, garlic, onion salt, beaten egg and Chipotle Tabasco sauce.
- Fry off a small piece of this mix to taste, then adjust the seasoning if required. Shape a little indent into the centre of the patty (this helps to cook the burger more evenly).
- Preheat a non-stick grill pan.
- Lightly oil the burger and cook on each side until sealed and richly coloured on both sides (around three minutes per side).
- Place the burger on a small baking tray and bake in the oven for 10 minutes or until cooked through. Two minutes from the end of cooking, place the smoked cheddar on top to melt.
- Warm the brioche bun in the oven for 3 minutes.
- Slather the base of the bun with mayo and the lid with lashings of Ballymaloe Pepper Relish.
- Place the baby gem lettuce on the base. Top with tomato slices and thinly-sliced red onion.
- Top with the cheesy burger and pop the lid of the brioche bun on top.
- Enjoy with an extra side of Ballymaloe Pepper Relish.
