Name: Loaded chorizo burgers with garlic mayo and padron peppers
Total time: 1800 s
Yield: 4
Ingredients: 50 gram roasted almonds; 170 gram roasted red peppers; 1 clove garlic; 1/4 teaspoon smoked paprika; 1/4 tablespoon red wine vinegar; 30 millilitre olive oil; 2 pack padron pepper; 2 tablespoon olive oil; 4 chorizo and manchego burger; 4 slice manchego; 4 brioche burger bun; 2 tablespoon roasted garlic mayonnaise; 40 gram rosa verde salad

Step 1

First, prepare the romesco. Blitz the almonds (50 g) , red peppers (170 g) , garlic (1 clove) , paprika (as needed) , vinegar (4 mL) and olive oil (30 mL) in a food processor until smooth. Season to taste.

Step 2

Coat the padron peppers (2 packs) in 2 tbsp olive oil (30 mL) and add a generous sprinkling of sea salt, then set aside.

Step 3

If using a charcoal barbecue, preheat the grill. Cook the burgers (4) according to the pack instructions. During the last 3 minutes of cooking, add a slice of manchego (4 slices) to each burger and allow to melt.

Step 4

Add the padron peppers to the grill and cook for around 5 minutes, turning occasionally, until the peppers have softened and their skins have blistered.

Step 5

Drizzle the burger buns (4) with olive oil and toast on the grill. Add the roasted garlic mayonnaise (30 g) to the base of each burger bun, then a few salad leaves (40 g) , followed by the chorizo burger and a spoonful of romesco.

Step 6

Serve the burger with the blistered padron peppers and some extra garlic mayo for dipping.

Loaded chorizo burgers with garlic mayo and padron peppers

RECIPE

Ingredients

For the smoky romesco

For the padron peppers

For the burgers

Method

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