Lamb and chorizo burger with apricot salsa recipe
Mix things up by creating a patty from lamb and chorizo then top with a fresh apricot salsa. If you want to push the boat out, whizz up a batch of smoked garlic mayo as well.
Ingredients
- 200 g cooking chorizo, skinned and chopped
- 500 g lamb shoulder, minced (ground)
- 4 brioche burger buns
- 4 tbsp smoked garlic mayo (optional)
- 7.1 oz cooking chorizo, skinned and chopped
- 17.6 oz lamb shoulder, minced (ground)
- 4 brioche burger buns
- 4 tbsp smoked garlic mayo (optional)
- 7.1 oz cooking chorizo, skinned and chopped
- 17.6 oz lamb shoulder, minced (ground)
- 4 brioche burger buns
- 4 tbsp smoked garlic mayo (optional)
- 3 ripe, fresh apricots, chopped
- 1 medium red onion, finely chopped
- 1 tbsp chopped or torn mint leaves
- 0.5 lemon, juice only
- 1 pinch sugar
- 1 pinch chilli flakes
- 1 pinch sea salt and black pepper
- 3 ripe, fresh apricots, chopped
- 1 medium red onion, finely chopped
- 1 tbsp chopped or torn mint leaves
- 0.5 lemon, juice only
- 1 pinch sugar
- 1 pinch chilli flakes
- 1 pinch sea salt and black pepper
- 3 ripe, fresh apricots, chopped
- 1 medium red onion, finely chopped
- 1 tbsp chopped or torn mint leaves
- 0.5 lemon, juice only
- 1 pinch sugar
- 1 pinch chilli flakes
- 1 pinch sea salt and black pepper
- 1 whole garlic bulb
- 100 g mayonnaise
- 1 lemon, juice only
- 1 whole garlic bulb
- 3.5 oz mayonnaise
- 1 lemon, juice only
- 1 whole garlic bulb
- 3.5 oz mayonnaise
- 1 lemon, juice only
Details
- Cuisine: British
- Recipe Type: Burger
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
For the smoked garlic mayo (if using)
- Put your garlic on to smoke – the best way is popping the bulb into a proper smoker and leaving it for about 2 hours. If you can’t smoke your garlic outdoors, just wrap it in a little foil and leave it in the oven for about an hour (at around 180°C/350°F/gas mark 4).
- When the garlic is cooked, peel and crush it. Add it to the mayonnaise, along with the lemon juice, and whisk it together.
For the burgers and salsa
- Evenly mix the chopped chorizo into the lamb mince (ground lamb). Divide the mix into four balls and flatten them into patties a little bit larger than the buns – you will get shrinkage as the fats render. You don’t need to season these burgers because of the salty chorizo in the mix.
- When your patties are ready, set them aside while your grill is getting fired up. If you’re cooking indoors, set a griddle pan over a medium to high heat on the hob.
- Now make the salsa. Combine all the salsa ingredients in a bowl. Season to taste. Remember, the chorizo is quite salty so take it easy.
- When the grill is rocking or the griddle hot, get the patties over direct heat or into the pan. If you’re cooking outdoors, you will get some flare-ups because of the fat content in the chorizo and the lamb mince but you’ve got your indirect heat zone if things get out of hand.
- Grill or griddle until you have a lovely crust on the outside and the patties are cooked nicely throughout (about 5 minutes per side).
- Toast your buns, then get ready to build your burger. You could start by slathering smoked garlic mayo on the bottom bun. Then add the burger, top with your freshly made apricot salsa and enjoy.
This recipe is from The Burger Book by DJ BBQ (Quadrille, £12.99). Photography by David Loftus.
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