Chicken and Chorizo Burgers

  • Hi all,

    Another quick and easy crowd pleaser..thanks to my girl, Donna Hay....just add a webber (or whatever your choice of weapon)

    1kg chicken mince
    500g of fresh chorizo -cases removed
    2 tspoons chilli flakes
    Seasoning
    400g Provolone cheese-sliced
    10 white rolls
    Whole egg mayo
    Store bought caramelised onion relish

    *Place, chicken, chorizo, chilli, seasoning in a bowl.
    *I actually needed to put it through a mincer as the chorizo was a little resistant to mush.

    *Make into 10-12 patties....around 2cm thick.

    * note the dent in the centre of each pattie *
    I just thumb the centre, it stops the
    pattie morphing into footy shaped meat
    ball.

    *Direct heat, over a grill plate I chose.
    *Oil the grill and the pattie, I run coconut oil.
    *2 min, than turn 90 degrees of you want to achieve the 'criss cross look'.
    *Cook a further 2 min
    *flip the patties over and put cheese over the burgers cook for 2 min.

    * With out flipping, take the patties off direct *heat and go into indirect mode.
    * I placed a chunk of mesquite now, this is optional, actually no its not, DO IT..... :evil:
    * Close the lid and cook for a further 5 min.
    Just till the cheese is melted.

    * I also put the bottom part of the buns in the webber directly over the heat when i closed the lid, buttered side facing down. This is done during the 5 minutes that the patties are cooking indirectly.

    * Spread mayo over the bottom half of the rolls, top with the patty and caramelised onion relish. Crack some pepper over the top, enjoy!

    Cheers! :yum)

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